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
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 (1/4 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 (3/4 cup) unsweetened almond milk (or any other plant-based milk)
- 150 g (1 1/4 cup) ground walnuts ** (or sub ground almonds/almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 50 g (1/2 cup) cocoa powder
- 50 g (1/3 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 click through and purchase any of the 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
Mapusa
Is the nutrition information for the whole loaf? Would it work if I made this keto friendly by subbing the flour with coconut flour and maple syrup with erythritol? I know it’s a stretch but this looks irresistible! 😊
Rhian Williams
Nutrition information is per slice. I think you could probably substitute the maple syrup with erythritol, coconut flour in place of flour could work if you use just a fifth of the amount (as coconut flour absorbs much more moisture). Would love to hear how you get on if you try it!
Floranet
Flashing Content!! Great, keep up.
Debbie
I made this a couple of days ago! Big hit! DELICIOUS! I’m making it again tonight.
Rhian Williams
Thank you so much, so glad you like it!
Rozina
Thanks for such lovely recipes always. My family has started to acknowledge the fact that gluten free eating is also guilt free eating. Can I reduce the amount of nut flour and replace it with a millet flour as sorghum or Buckwheat is used very regularly in my cooking hence I really prefer those. Tks
Rhian Williams
Hi – thank you so much! I’m not sure whether any of those flours would work for this recipe…the almond flour can be substituted with a fifth of the amount coconut flour if you want to use less!