Chocolate Pumpkin Bread

slice of chocolate pumpkin bread loaf

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5 from 1 review

Make this Healthy Chocolate Pumpkin Bread for a lightened up treat. Made with gluten free baking flour, sweetened with maple syrup and loaded with chocolate chips. The perfect fall recipe, but delicious any time of year. Dairy free friendly.



Dry Ingredients

  • 1.25 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 1/3 cup +1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon pumpkin pie spice (see notes)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Wet Ingredients

  • 1/2 cup maple syrup
  • 1/3 cup light olive oil
  • 2 large eggs
  • 3/4 cup canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened non-dairy milk (cashew, oat, coconut, etc.)
  • 1/2 cup mini chocolate chips
  • 2 tablespoons regular chocolate chips, for topping, optional


  1. Preheat oven to 350ºF and line 9×5 loaf pan with parchment paper; set aside.
  2. Mix dry ingredients: In medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking power and salt; set aside.
  3. Mix wet ingredients: In a large bowl whisk together maple syrup, oil and eggs until smooth. Add in pumpkin and vanilla, whisking until combined. 
  4. Combine: Add half of the dry ingredients to bowl of wet ingredients, stirring together gently a few times, then add the milk and remaining dry ingredients until almost combined, then fold in chocolate chips. Make sure there are no lumpy or dry spots in batter.
  5. Bake: Transfer batter to prepared loaf pan and bake uncovered for 25 minutes, then cover with foil and bake for another 20-25 minutes, or until inserted toothpick comes out clean (crumbs are okay, but no wet batter). My bread took 50 minutes.
  6. Cool: Allow the pan to rest on the counter for at least 30 minutes (but an hour is best), this will ensure the loaf sets properly and you can cut slices easily. Enjoy!


Flour – Feel free to use 1.25 cups Bob’s Red Mill Whole Wheat White flour or Whole Wheat Pastry Flour in place of the gluten-free baking flour.

Pumpkin Pie Spice – if you don’t love mixing spice with chocolate, you can omit OR add 1/2 teaspoon espresso powder for more intense chocolate flavor.

Recipe adapted from my Chocolate Pumpkin Muffins