This Gluten-Free Vegan Chocolate Pumpkin Bread is super rich and tastes like pumpkin brownies! It's great for dessert, brunch or a snack.
Why you'll love this Gluten-Free Vegan Chocolate Pumpkin Bread:
- it's undetectably vegan and gluten-free
- it's rich and moist thanks to the pumpkin
- it's super chocolatey
- it tastes indulgent
- it's refined sugar free
- it's a source of fibre
- it comes together in one bowl
- it's perfect for Thanksgiving and Christmas!
How to make ground walnuts
This bread is made using ground walnuts which add a wonderfully nutty flavour and keeps it moist.
To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder.
Tip: Make sure not to over-blend as otherwise you'll get nut butter!
How to make this Gluten-Free Vegan Chocolate Pumpkin Bread
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl and mix it all together.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!
- Transfer the batter into a one-pound loaf tin.
Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!
- Bake for around 40 minutes.
Tip: Make sure to place the bread on a cooling rack to cool down completely before storing, otherwise it'll become soggy.
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc
- you can substitute the ground walnuts with ground almonds
- for a nut-free version: substitute the ground walnuts with ground sunflower seeds and use a nut-free plant-based milk
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free
- you can use either shop-bought pumpkin purée or make our own
- the pumpkin purée can be substituted with sweet potato or butternut squash purée
- you can omit the chocolate chips
- for a refined sugar free version: use refined sugar free chocolate chips
- you can add pumpkin pie spice or cinnamon, nutmeg and cloves.
How long does this Gluten-Free Vegan Chocolate Pumpkin Bread keep for?
This Chocolate Pumpkin Bread does taste best fresh, but keeps covered in the fridge for up to a few days.
More gluten-free vegan quick-bread recipes:
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Apple Bread
- Gluten-Free Vegan Zucchini Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Carrot Bread
- Gluten-Free Vegan Orange Bread
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Pumpkin Bread
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 225 g (1 cup) pumpkin purée (half of a 450 g/15 oz tin)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon apple cider vinegar *( ensure gluten-free if necessary)
- Pinch salt
- 175 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
- 150 g (1 ¼ cup) ground walnuts ** (or sub ground almonds/almond meal)
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) cocoa powder
- 50 g (⅓ cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the pumpkin purée, maple syrup, vinegar, salt, milk and ground walnuts to the same bowl
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
- Mix well, adding a splash more milk if it's looking too dry
- Add the chocolate chips and fold in gently
- Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
- Bake in the oven for around 40 minutes until risen and an inserted skewer comes out clean
- Once out the oven, leave to cool on a wire rack before cutting
- Tastes best fresh but keeps covered in the fridge for up to a few days
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
James
Is it possible to sub ground walnuts with chickpea flour?
Rhian Williams
Hello, yes that will work but the texture won't be good by the next day unfortunately! You can do this if you plan to eat it on the day you've made it! Hope that helps!
Heather
I've been baking this thing for an hour and a half! I finally gave up and decided to cut it into slices to finish baking. It's like pudding inside but burning on the outside. I'm not sure what went wrong, maybe I should have divided it into two pans...
Rhian Williams
Hi - sorry to hear about that. What type of gluten-free flour did you use? Did you make any substitutions to the recipe?