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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Chocolate Pumpkin Bread

    Last updated - July 11, 2021; Published - September 16, 2019 By Rhian Williams 9 Comments

    Jump to Recipe Print Recipe
    A loaf of chocolate pumpkin bread with two slices next to it against a sheet of brown baking paper

    This Gluten-Free Vegan Chocolate Pumpkin Bread is super rich and tastes like pumpkin brownies! It's great for dessert, brunch or a snack.

    A loaf of chocolate pumpkin bread with two slices next to it against a sheet of brown baking paper

    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!

    Raw chocolate pumpkin bread batter with chocolate chips in a glass mixing bowl
    • 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!

    Raw chocolate pumpkin bread with chocolate chips in a black loaf tin against a marble background
    • Bake for around 40 minutes.
    Chocolate pumpkin tin with chocolate chips in a black loaf tin against a marble background

    Tip: Make sure to place the bread on a cooling rack to cool down completely before storing, otherwise it'll become soggy.

    A loaf of chocolate pumpkin bread topped with chocolate chips on a wire rack against a marble background

    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.

    A loaf of chocolate pumpkin bread with chocolate chips on a marble slab against a grey background

    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.

    A loaf of chocolate pumpkin bread with two slices next to it against a sheet of brown baking paper

    Gluten-Free Vegan Chocolate Pumpkin Bread

    This Gluten-Free Vegan Chocolate Pumpkin Bread is super rich and tastes like pumpkin brownies! It's great for dessert, brunch or a snack.
    4.80 from 5 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate pumpkin bread, vegan pumpkin bread, vegan pumpkin recipe
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 10
    Calories: 309kcal
    Author: Rhian Williams

    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

    *The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can’t get hold of vinegar, substitute it with 1 tablespoon of lemon juice.
    **To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Make sure not to over-blend as otherwise you’ll get nut butter!
    ***Use refined sugar free chocolate chips for a refined sugar free version.
    You can add pumpkin pie spice or cinnamon, nutmeg and cloves.
    Nutrition Facts
    Gluten-Free Vegan Chocolate Pumpkin Bread
    Amount Per Serving
    Calories 309 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 8g40%
    Cholesterol 1mg0%
    Sodium 62mg3%
    Potassium 436mg12%
    Carbohydrates 36g12%
    Fiber 5g20%
    Sugar 18g20%
    Protein 5g10%
    Vitamin A 3502IU70%
    Vitamin C 1mg1%
    Calcium 167mg17%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

    More Baking & Dessert Recipes

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    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Mapusa

      September 17, 2019 at 9:56 pm

      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! 😊

      Reply
      • Rhian Williams

        September 17, 2019 at 10:14 pm

        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!

    2. Floranet

      September 18, 2019 at 6:46 am

      Flashing Content!! Great, keep up.

      Reply
    3. Debbie

      September 22, 2019 at 11:57 pm

      5 stars
      I made this a couple of days ago! Big hit! DELICIOUS! I’m making it again tonight.

      Reply
      • Rhian Williams

        September 23, 2019 at 6:40 pm

        Thank you so much, so glad you like it!

    4. Rozina

      October 09, 2019 at 9:20 am

      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

      Reply
      • Rhian Williams

        October 09, 2019 at 3:23 pm

        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!

    5. Laura

      September 13, 2020 at 3:30 pm

      Is it possible to substitute the ground walnuts/almond meal with additional flour? I am looking to make it school safe-nut free. Thank you!

      Reply
      • Rhian Williams

        September 13, 2020 at 7:48 pm

        No sorry! You can use ground sunflower seeds though.

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

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