Original words, recipe, & images by Lauren Price - @flora_and_vino
Vegan Chocolate Pumpkin Bread made gluten-free with almond flour and oats. Super moist and chocolate-y with pumpkin puree and dark chocolate!
Don’t mind me while I ease into stew, casseroles, and baked goods.
This week we had Flora in the kitchen while I opened the oven and slammed the fridge and rattled pots and pans.
If there’s one thing you can count on me for, it’s to make a *lot* of noise while I’m baking.
Luckily, Flora seemed more curious about what everything was than scared by the clatter.
(Unfortunately, this recipe is not pup safe, but you can bet more homemade dog treats are coming!)
My first bread of the season turned out to be a wild success, and M and I have enjoyed slices all week long for breakfast and snacking.
It’s not chocolate, it’s not pumpkin, it’s Vegan Chocolate Pumpkin Bread.
And if that wasn’t enough to entice you, I added dark chocolate chunks to really seal the flavor profile into something irresistible.
I *love* baking with pumpkin because it makes your baked goods moist and rich without a ton of oil.
In fact, this bread is baked with no-added-oils and instead relies on healthy fats from nut butter and almond flour.
This Vegan Chocolate Pumpkin Bread is also made gluten-free with almond flour and oats!
It’s super moist and chocolate-y with pumpkin puree and dark chocolate for a healthy snack, breakfast, or dessert.
I love it sliced straight from the fridge as a mid-morning snack topped with peanut butter.
what you need to make vegan chocolate pumpkin bread
This bread is easy to make with a mix of almond and oat flour with a seriously chocolate-y twist!
Here’s what you need to make Vegan Chocolate Pumpkin Bread:
- 2 TBSP ground flaxseed + 5 TBSP filtered water
- 1 cup unsweetened pumpkin puree
- ¼ cup maple syrup
- ½ cup coconut sugar
- ½ cup unsweetened almond milk
- ¼ cup neutral nut butter
- 1 cup oat flour
- ½ cup Gluten Free Organic Old Fashioned Rolled Oats
- ¾ cup Superfine Almond Flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ⅛ tsp Himalayan sea salt
- ½ cup Endangered Species Extreme Dark 88% dark chocolate, chopped + more for topping
That’s it!
how to make vegan chocolate pumpkin bread
Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with coconut oil.
You can easily make this bread in just one mixing bowl!
In a large bowl, combine the ground flaxseed and filtered water to form your “flax egg.”
Stir and set it aside for about 5 minutes to gel while you gather the remaining ingredients.
Add in the maple syrup, coconut sugar, nut butter, almond milk, and pumpkin purėe.
Stir everything well to combine.
Next, add in your dry ingredients.
Add the almond flour, oat flour, oats, cacao powder, baking powder, pumpkin pie spice, and sea salt to the bowl and toss everything to combine.
Stir everything until it’s well combined and thick with no visible flour.
Fold in the chocolate chunks.
Spoon the batter into the bread pan and spread it into an even layer with a spatula.
Sprinkle some more chocolate on top, just because!
Bake the bread for 45-50 minutes, or until the top is firm to the touch and the edges start to pull away from the pan.
Don’t leave it in too long, or the bread will start to dry out.
Remove the bread from the oven and transfer it to a cooling rack.
Allow the bread to cool completely before cutting it into slices.
endangered species chocolate
I used Endangered Species Extreme Dark + 88% dark chocolate to add chocolate on chocolate to this bread.
This strong and full-bodied chocolate bar is 88% cocoa, making it intensely chocolate-y yet super smooth.
It’s fantastic to add a bold kick of cocoa to this recipe with high quality ingredients.
It melts beautifully into this bread to give it hints of gooey dark chocolate.
I love that this chocolate has only 3 grams of sugar per serving, making it a decadent lower-sugar treat in and out of your baking!
swaps and substitutions
I haven’t tested this bread with any other flours, so I recommend using the almond-oat ratio in the recipe.
Any nut or seed butter will work to keep this recipe super moist and entirely no-oil-added!
I love using SunButter, but some other delicious options are almond butter or cashew butter.
For extra crunch, mix in 1/4 -1/2 cup of nuts into the bread batter and on top!
notes on meal prep
This bread can easily be made in advance and saved in the refrigerator or freezer.
Store any leftover vegan chocolate pumpkin bread in the refrigerator for up to one week.
I like to freeze individual slices wrapped in parchment paper so you can easily grab them out of the freezer.
Reheat refrigerated or frozen bread in the microwave for ~30-60 seconds or enjoy it straight from the fridge.
how to serve vegan chocolate pumpkin bread
This Vegan Chocolate Pumpkin Bread is perfect for a delicious fall breakfast, snack, or dessert.
I love this bread served warm with a smear of peanut butter.
You can also serve it solo or with vegan butter.
To make it more of a meal, try serving it with yogurt, fruit, and nuts in a yogurt bowl.
It’s absolutely delicious with a warm cup of tea, coffee, or latte.
Enjoy!
If you make this recipe be sure to tag @eschocolate and @flora_and_vino on Instagram!
