This Fudgy Chocolate Pumpkin bread is ooey gooey and so delicious. It combines the flavors of Fall with rich chocolate. It’s very low in sugar and does not contain any refined sugar. This Moist Pumpkin Bread Recipe is gluten free, dairy free, soy free, egg free, nut-free, and refined sugar-free. It is also suitable for vegans and vegetarians.
Last year I posted the recipe for my Easy Gluten Free Pumpkin Bread. It’s a moist pumpkin bread filled with chocolate chips. Delicious, traditional, and of course gluten free and vegan. This year I wanted to take it a step further. This Fudgy Chocolate Pumpkin Bread is a rich and gooey twist on my classic pumpkin bread.
I highly suggest slightly under baking this Gluten Free Pumpkin Bread. For a gooey chocolate
Want more gluten free sweet bread recipes? You may like the following:
Gluten Free Carrot Banana Bread
Easy Gluten Free Pumpkin Bread
Easy Gluten Free Quick Bread
Gluten Free Lemon Bread
Rosemary Honey Bread
How to Make Pumpkin Bread Vegan
Over the years I have learned many different tips and tricks for veganizing a recipe. Replacing milk and butter is quite simple. Most dairy free milk and margarine can be used with a 1-to-1 replacement. Replacing e
Making Vegan Pumpkin Bread is actually the simplest trick of all. I don’t use eggs. Or egg replacer. And that’s all. Since pureed pumpkin is already so moist and thick you don’t need to add anything to replace the egg. The result is a rich and delicious moist pumpkin bread that’s secretly egg free.
Best Flour Blends for Gluten Free Pumpkin Bread
As you guys probably already know, I generally don’t use any store-bought gluten free flour blends. That’s why I first want to suggest using my own blends. These blends make your gluten free baking easier and so much cheaper. I always keep a big batch on hand that I can easily grab when I start baking.
In this recipe, I’m using my Gluten Free Self-Rising Flour Blend because it makes any recipe easier. It already has the rising agents mixed right in so it’s one less step when you make
If You Are Not Using Self-Rising Flour
If you are not using my self-rising flour recipe to make this gluten free pumpkin bread you’ll have to add your own rising agents. For 1 bread loaf or 15 servings you’ll need 1 teaspoon baking powder and 1/2 teaspoon xanthan gum.
Recommended Products for this Fudgy Chocolate Pumpkin Bread
Below you’ll find the recommended products for this Vegan Pumpkin Bread Recipe. As always I try to link to the cheapest option on Amazon so that you can get the best deal.
Want the full shopping list for this Gluten Free Chocolate Pumpkin Bread? Find it on Amazon here.
I am part of the Amazon affiliate program and that simply means at no additional cost to you I get a small commission when you use my links. It’s one little way I can continue to offer free recipes like this.
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Fudgy Chocolate Pumpkin Bread
- 2 1/2 cups Eat or Drink’s gluten free self-rising flour blend – click for recipe
- 1/4 cup cocoa powder
- 1 1/2 tablespoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup unsweetened dairy free milk – almond milk, cashew milk, oat milk, rice milk, etc. will work
- 1 -15 oz can pumpkin puree
- 1/2 cup coconut sugar *see note below
- 1/3 cup melted dairy free butter
- 1/4 cup melted chocolate chips
- 1/4 cup dairy free chocolate chips on-top – optional
- 1/2 cup dairy free chocolate chips mixed in – optional
- Preheat your oven to 350°Grease and very lightly grease your bread pan.
- Whisk all your dry ingredients together and set aside. Then whisk all your wet ingredients together.
- Pour your wet ingredients into the center of your dry ingredients and mix just until combined with a rubber spatula or wooden spoon.
- If adding chocolate chips, fold them in now.
- Pour the pumpkin bread batter into your bread pan and smooth out with a rubber spatula. Top with chocolate chips and press down lightly with your rubber spatula. Bake in the center of the oven – for a fudgy texture bake for 25 minutes; for a drier bread-like texture bake for 45-50 minutes or until a toothpick comes out completely dry.
- Carefully flip out onto a cooling rack and let rest for about an hour before slicing.