Pumpkin Chocolate Bread

This Pumpkin Chocolate Bread is soft, cakey, and filled with pumpkin spice and chocolate. Made with all of your fall favorites, applesauce, cinnamon, pumpkin puree, and dark chocolate. Topped off with dark chocolate chips and baked to perfection. This bread is the ultimate fall breakfast, midday snack, or dessert. 

I am a huge fan of pumpkin everything so when fall comes around I am that person that makes a ton of pumpkin fall treats. So I decided to make this Pumpkin Chocolate Bread! It is packed with pumpkin puree, pumpkin spice, and cacao giving you the ultimate baked pumpkin chocolate loaf. 

This loaf is super easy to make and only takes 15 minutes to whip up! The first thing you want to do is preheat the oven to 350 degrees fahrenheit (176.6 C).  Then in a large bowl combine the milk and apple cider vinegar together to thicken. In a separate bowl combine the flour, baking powder, baking soda, sugar, cinnamon, pumpkin spice, salt and mix.  

Then in a bowl of milk and apple cider combine the pumpkin puree, apple sauce, and vanilla together and whisk. Lastly you will combine both the dry and wet ingredients together and mix for 20-30 seconds. You want to make sure not to overmix batter. By overmixing the batter it will make the loaf dry and not as moist as it could be.

After you have mixed your batter you want to split the batter up in half into two separate bowls. After pouring half of the batter into another bowl, add 2 tablespoon of cacao powder to the batter of the one bowl. Mix the batter for 10 seconds making your chocolate pumpkin batter. 

For this Pumpkin Chocolate Bread  I used a 5 inch by 9 inch loaf pan. Before adding the batter to my pan I lined it with parchment paper. I found by doing so it made much easier to remove the loaf after baking.  However, if you do not have parchment paper, just spray your loaf pan with oil before adding the Pumpkin Chocolate Bread batter. 

If you make this Pumpkin Chocolate Bread I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

This Pumpkin Chocolate Bread is: 

Baked

Cakey

Moist

Dense

Quick & Easy 

Bursting with Pumpkin

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Pumpkin Chocolate Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

This Pumpkin Chocolate Bread is soft, cakey, and filled with pumpkin spice. Made with all of your fall favorites, applesauce, cinnamon, pumpkin puree, and dark chocolate.

Pumpkin Chocolate Bread

  • 1 Tbsp oil, I used non stick canola spray
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/2 cup white sugar
  • ½ cup oil, I used canola oil but coconut oil or softened butter will work.
  • 1 cup dairy-free milk, I used almond
  • 1/3 cup apple sauce
  • ⅔ cup pumpkin puree, I used it from the can
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 2 Tbsp cacao powder
  • ¼ cup dark chocolate chips

Directions

  1. Preheat the oven to 350 degrees fahrenheit (176.6 C). Spray your loaf pan with cooking oil or line with parchment paper. Set aside.
  2. Combine the milk and apple cider vinegar together in a large bowl to curdle.
  3. In a large bowl combine the flour, baking powder, baking soda, sugar, cinnamon, pumpkin spice, and salt.
  4. In the bowl of milk and apple cider combine the pumpkin puree, apple sauce, and vanilla together and whisk.
  5. Mix both the dry and wet ingredients together and whisk for 20-30 seconds.
  6. Split batter into two seperate bowls. Add the cacao powder to one bowl making your pumpkin chocolate batter.
  7. Pour the pumpkin batter into the loaf pan first.
  8. Add the pumpkin chocolate batter on top of the pumpkin batter. Sprinkle chocolate chips on top of the chocolate batter.
  9. Bake for 35 – 45 minutes depending on your oven temperature. To test loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it the bread is cooked all the way.
  10. Let the loaf cool in the pan for 5 minutes. Then remove from pan and let cool on a cooling rack before cutting.
  11. Leftovers will last 1-2 days in the fridge and a 1 month in the freezer wrapped up.

Make it Your Own

  • Love chocolate? Add another tablespoon of cacao powder to the pumpkin chocolate batter.
  • Don’t have dark chocolate chips? For non vegans us milk chocolate chips instead.
  • I use parchment paper to line my loaf pan. However, if you do not have parchment paper spray your loaf with non stick spray before adding the batter to the loaf pan.

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