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
- 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)
- 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
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