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 recipes 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.
Do you love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
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
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 15 oz. can pumpkin purée
- generous 1/2 cup cup maple syrup
- 1/4 cup nut or seed butter
- 1 TBSP lemon juice
- 2 Hu Kitchen Hazelnut Dark Chocolate Bars, chopped (~4 oz. dark chocolate)
- Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it 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.
- Next, add in the pumpkin, maple syrup, nut butter, and lemon juice. Stir everything until it’s well combined and thick with no visible flour.
- Gently fold in half of the chocolate.
- Spoon the batter into the bread pan and spread it into an even layer with a spatula. Add the remaining chocolate on top.
- Bake the bread for 45-55 minutes, or 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 the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely before cutting into slices.
- Store the leftover pumpkin chocolate chunk bread in the refrigerator for up to one week and freeze slices for long term storage.
- Prep Time: 15 mins
- Cook Time: 60 mins
- 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!