Chocolate Pumpkin Bread

Course: Snacks

Cuisine: American

Keyword: gluten free pumpkin bread, healthy chocolate pumpkin bread, pumpkin loaf

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 245kcal

Author: Ashley

This Chocolate Pumpkin Bread is soft, moist, gluten-free, made with real pumpkin, and loaded with chocolate! A lightened up take on pumpkin bread, using maple syrup to sweeten and lots of chocolate chips, too.

Print Recipe

Ingredients

Dry Ingredients

1¼ cups gluten-free 1:1 baking flour or white whole wheat flour
⅓ cup + 1 tablespoon unsweetened cocoa powder
½ teaspoon pumpkin pie spice see notes
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt

Wet Ingredients

½ cup pure maple syrup
⅓ cup light olive oil
2 large eggs
¾ cup canned pumpkin purée
1 teaspoon vanilla extract
⅓ cup unsweetened non-dairy milk cashew, oat, coconut, etc.
½ cup mini chocolate chips
2 tablespoons regular chocolate chips for topping, optional

Instructions

Preheat oven to 350ºF and line 9x5 loaf pan with parchment paper; set aside.
Mix dry ingredients: In medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking power and salt; set aside.
Mix wet ingredients: In a large bowl whisk together maple syrup, oil and eggs until smooth. Add in pumpkin and vanilla, whisking until combined.
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.
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.
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!

Video

Notes

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.

STORAGE: chocolate pumpkin bread can be stored tightly wrapped in plastic wrap or in an airtight container at room temperature for 3 days. If you want it to last longer, store in the fridge for 5 days.

FREEZE: cool completely (you can slice or keep whole), wrap tightly in parchment paper, then transfer to a freezer plastic storage bag. Seal tight, label, and date. Freeze for up to 3 months.

Recipe adapted from my Chocolate Pumpkin Muffins

Nutrition