Name: Gluten-Free Vegan Chocolate Pumpkin Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 60 g coconut oil ((or sub olive or vegetable oil)); 225 g 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 unsweetened almond milk ((or any other plant-based milk)); 150 g ground walnuts (** (or sub ground almonds/almond meal)); 150 g 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 cocoa powder; 50 g dark chocolate chips (*** (ensure vegan/gluten-free if necessary))

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.

More gluten-free vegan quick-bread recipes:

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.

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.