1-bowl pumpkin chocolate chip bread that’s vegan, gluten-free, and naturally sweetened with maple syrup. Perfect for fall breakfasts, snacks, and dessert.
Last night I had the weirdest dream.
I decided that I was going to drop everything and pursue my dreams…of becoming an actress.
Except that in real life even the thought of playing charades is enough to dissuade me from attending a party.
In front of an audience (or a camera) I become a self conscious shell of myself that probably wouldn’t be able to tell you her name if you asked.
I am NOT an actress.
So believe when I tell you, I’m not acting like you need this Pumpkin Chocolate Chunk Bread in your life.
It’s the TRUTH.
It was the strangest dream, guys, with my old best friend, Alex, from high school, starring as my acting manager.
I’m not sure how my acting career imploded in dreamland, but I can only assume that I woke up to realize my true passion…
It’s in making pumpkin everything.
Not to toot my own horn but I think I’m kind of good at it.
You’re going to love the mix of pumpkin and chocolate in this good for you bread that’s healthy for breakfast, portable for a snack, and decadent for dessert.
No trick or treat here, friends….just treat!
This Pumpkin Chocolate Chunk Bread requires only 1-bowl and less than ten ingredients that you probably already have on hand for fall, like canned pumpkin, pumpkin spice, oats, nut butter, and chocolate.
I’ve been wanting to make a pumpkin bread recipe for the blog for a while now, but I wanted to make sure it met my criteria of being completely oil, gluten, and refined sugar free.
Pumpkin lends itself to oil free baking because it adds smooth moisture to the batter with just its pure orange self.
A bit of nut butter doesn’t hurt to smooth things out too and add a bit of healthy fats.
I used sunflower seed butter in this recipe, but any nut or seed butter will work!
For a more neutral flavor, try cashew or almond butter.
If you want a more pronounced pumpkin chocolate peanut butter flavoring (um, yum!), go with peanut butter.
Sturdy GF oats to binds everything together to create a bread that’s solid, moist, and fluffy.
The recipe is lightly sweetened with pure maple syrup.
I also tested a version with unrefined coconut sugar which was successful, but a little less moist and tender.
The recipe is lighter on the sweetener because I added in Hu Chocolate to finish things off sweetly.
I crumbled up two Hu Kitchen Hazelnut Butter Dark Chocolate bars to be encased in pumpkin spice forever and ever.
One goes into the interior batter, and one to create the chocolate chunk topping.
This chocolate really makes the pumpkin flavor in this recipe pop!
These bars are perfect in this recipe because they’re dairy free, refined sugar free, and clean without any additives or junk.
This Pumpkin Chocolate Chunk Bread is perfect for easy fall baking!
Make a loaf over the weekend and enjoy the smells of pumpkin, chocolate, and pumpkin pie spice filling your kitchen.
It’s perfect with a warm beverage of choice as a healthy treat.
If you want a chocolate free version, try subbing the chocolate for walnuts, pecans, raisins, or cranberries, or simply omit all together for a simple pumpkin bread recipe that’s sure to impress.
If you make this Pumpkin Chocolate Chunk Bread, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more oil-free, gluten-free, and refined sugar-free breads?
Check out my 1-Bowl Tahini Date Nut Bread. For more baking with pumpkin, try my Pumpkin Cacao Cranberry Muffins.
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1-bowl pumpkin chocolate chip bread that’s dairy free, gluten free, oil free, and naturally sweetened with maple syrup. Perfect for fall breakfasts, snacks, and dessert.
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 2 ¼ cup gluten-free oat flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 15 oz. can pumpkin purée
- generous 1/2 cup cup maple syrup
- 1/4 cup nut or seed butter
- 1 TBSP lemon juice
- 2Hu Kitchen Hazelnut Dark Chocolate Bars, chopped (~4 oz. dark chocolate)
- Preheat your oven to 350°F and line a bread pan with parchment paper or lightly grease with oil In a small bowl, combine the ground flaxseed and filtered water to form your “flax egg.” Stir and set aside for 5 minutes to gel.
- Add the oat flour, pumpkin pie spice, and baking powder to a bowl and toss with a fork to combine.
- Add dry ingredients to the “flax egg” bowl, then add in the pumpkin, maple syrup, nut butter, and lemon juice. Stir until well combined and thick, with no visible flour.
- Gently fold in one of the chopped chocolate bars.
- Spread the batter into a bread pan and even out with a spatula. Add the second chopped chocolate bar on top.
- Bake bread for 45-55 minutes, until the top is firm to the touch and the edges start to pull away from the pan. Careful not to over-bake or the bread or it will lose its moisture!
- Remove from the oven and transfer to a cooling rack. Allow to cool completely before slicing.
- Store leftover pumpkin chocolate chunk bread in the fridge for up to one week and freeze for long term storage.
- Category: Breakfast, Bread
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!