Introducing the BEST fudgy vegan chocolate pumpkin bread! And I truly mean that!
This easy vegan chocolate pumpkin bread is basically the perfect fudgy brownie and fluffy pumpkin bread hybrid. The crumb is moist and tender but still super fluffy despite having no eggs.
And best of all, this bread has no oil and no sugar! Making it healthy and nutrient dense!
Did I mention that this vegan dark chocolate pumpkin bread comes together in one bowl and needs just 10 ingredients?!
Ok, I’ll stop hyping up this bread. Let’s get into the recipe!
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Click on each link to easily navigate this blog post.
- Jump to recipe
- Ingredients you’ll need
- Substitution if you’re gluten-free
- Tips, tricks and notes
- How to store this bread
Fudgy Vegan Chocolate Pumpkin Bread Ingredients
This vegan chocolate pumpkin bread just needs 10 pantry staple ingredients!
- Pumpkin puree — not to be confused with pumpkin pie mix
- Tahini — or any runny nut butter you have on hand
- Coconut sugar — try to use golden coconut sugar. This will ensure that the dark coconut sugar doesn’t discolor the beautiful orange color of the pumpkin bread.
- Cashew milk — I used my easy cashew milk recipe here
- Spelt flour
- Cacao powder — I love using the cacao powder from Navitas
- Pumpkin spice — if you don’t have this on hand, I’ve included instructions on the recipe notes to make a homemade version
- Vanilla extract
- Pink himalayan salt
- Baking powder and Baking soda
Can I Make This Gluten-Free?
If you want to make this into a vegan gluten-free pumpkin chocolate bread, just swap out the spelt flour for a gluten-free flour blend. BOb’s Red Mill makes an amazing 1:1 GF flour blend.
Tips And Tricks For Fluffy Pumpkin Bread
As always, there are a few key things that are essential to making this chocolate pumpkin bread perfectly!
- Don’t over-mix: The more you mix the batter, the more gluten will develop. Gluten development will make your loaf rubbery and chewy in all the wrong ways. Just mix the batter until all the streaks of flour have disappeared.
- Use good quality pumpkin spice: Since this recipe relies heavily on cinnamon for flavor, using a good quality cinnamon is key. I recommend using Ceylon cinnamon as the flavor is impeccable and tastes rich and warm in baked goods.
- Let the loaf rest: yeah, i know it’s torture just staring at the loaf on your counter. But if you cut into the coffee cake too early, it’ll affect the final crumb of the loaf. I recommend letting the loaf rest for at least 3 hours, but it tastes best when left to sit overnight. So plan ahead!
How To Store This Classic Vegan Pumpkin Bread
- Room Temperature: I personally like to keep this simple vegan chocolate pumpkin bread on my counter (mainly because it’s easier to snack on haha). Just wrap it tightly in plastic wrap to ensure that it keeps as long as possible. But trust me, this bread will be gone before you know it!
- Fridge: Alternatively, you can keep this healthy chocolate pumpkin bread in the fridge, wrapping it in plastic wrap the same day. It’ll last about the same time in the fridge as it does on the counter (4 days).
Even More Quick Bread Recipes
Made This Recipe?
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Fudgy Vegan Chocolate Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 slices 1x
- Category: Breakfast, Dessert
- Cuisine: American
Description
This moist and fudgy chocolate pumpkin bread is the perfect cake-bread hybrid. Think fluffy chocolate cake infused with tons of pumpkin flavor and spice topped with chocolate chips and a dusting of coconut sugar.
Ingredients
- 1 cup Pumpkin puree
- 1 cup Cashew milk
- ⅓ cup Tahini
- ⅓ cup Golden Coconut Sugar
- 1 tsp Vanilla extract
- 1 ½ cup Spelt flour
- ½ cup Navitas Organics Cacao Powder
- 1 tbsp Pumpkin Spice
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Kosher Salt
- 1 cup Chocolate chips, refined sugar-free
Instructions
- Preheat the oven to 350°F and grease an 8”x4” bread pan with cooking spray and line with parchment paper. Linking the pan I use HERE.
- In a large mixing bowl, add in the pumpkin puree, cashew milk, tahini, coconut sugar and vanilla. Whisk vigorously until the mixture is well combined, about 3 minutes.
- Add the spelt flour and Navitas Organics Cacao Powder into the bowl, along with the pumpkin spice, baking powder, baking soda and salt. Mix the wet and dry ingredients together until just combined. The batter will look thicker than most quick bread batters, but this is normal.
- Lastly, pour in the chocolate chips and fold into the batter. Make sure to not over mix the batter otherwise the bread will turn out gummy and tough.
- Pour the batter into the prepared bread pan and smooth out the top. Sprinkle on some extra chocolate chips and coconut sugar.
- Bake the bread in the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool on the counter for 1 hour, before removing from the pan and letting cool an additional 1 hour or ideally overnight.
- Slice and store in an airtight container for up to 3 days or one week in the fridge.
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