The ultimate vegan pumpkin bread recipe—super moist and fluffy, marbled with chocolate on top, gluten and oil free, so EASY to make!
SPONSORED BY SUNBUTTER
What fluffy pumpkin thing is the perfect second breakfast, snack, AND dessert? Answer: this Chocolate Swirled Pumpkin Bread. I realize the title you already read/clicked may or may not have ruined the surprise.
Everyone needs at least one homemade fluffy pumpkin loaf per fall season, and this is THE one for me. Its ultra fluffy, its oil-free but so moist, its chocolatey but not too fudgy, its low maintenance to make. I have 1.5 loaves in my fridge right now, and that feels like a peak fall happiness situation to find myself in. A happiness I want you to experience too.
The Yummiest Vegan Chocolate Pumpkin Loaf
As much as I am a chocolate gal, I don’t love (don’t hate but) chocolate chips in my pumpkin bread. I would much rather save those for a banana loaf and chocolate-ify my pumpkin bread by a more subtle, doesn’t-steal-the-entire-flavor method. That’s where Chocolate SunButter comes in in all its fudgy frosting-like glory and creates a marvelous marbled chocolate top that bakes to be perfectly subtle, perfectly sweet, perfectly fudgy. And you don’t have to prep or mix or add anything, just scoop straight from the jar, dollop, swirl, bake.
Easy Pumpkin Bread Ingredients
Naturally vegan, gluten-free, nut-free, and oil-free made with:
- Pumpkin puree. I do like the flavor and color of organic canned pumpkin puree better, but either is fine.
- Coconut sugar. Or brown sugar would work too.
- SunButter. Not the chocolate kind, we’re saving that for on top, but this keeps the batter moist without added oils.
- Almond milk. If you aren’t vegan and wanted to fluff this loaf up even more with eggs, reduce to 1/3 cup almond milk and add 2 eggs.
- Vanilla extract.
- Apple cider vinegar. White vinegar or lemon juice would work too.
- Gluten-free flour. I used this one. If you aren’t gluten-free, all purpose or spelt flour are fine too.
- Coconut flour. Just a couple tablespoons make the texture extra fluffy, but you can swap for more gluten-free flour.
- Pumpkin pie spice. Or make your own.
- Baking powder and salt.
- Chocolate SunButter. For swirling on top. Plus factor in some extra for eating while baking because I still can’t get over how irresistible this stuff is.
Tips For Baking The Perfect Pumpkin Bread
- Mix by hand and don’t over-mix the batter. A hand mixer or over mixing may make the texture turn out gummy.
- Don’t be shy with the chocolate swirls. If you can’t see any pumpkin on top before it goes into the oven you’re doing things right.
- If it still feels a little soft in the center or doesn’t pass the toothpick test, add five more minutes to the bake time. Loaf breads without eggs are easy to under bake, so err on the side of 5 more minutes.
- Cool completely before slicing, I recommend at least 30 minutes.
More Pumpkin Plus Chocolate Recipes You’ll Love
- Chocolate Filled Pumpkin Cupcakes
- Chocolate Pumpkin SunButter Sandwich Cookies
- Pumpkin Spice Truffle Bars
- Flourless Chocolate Pumpkin Custard Cake
- Pumpkin Cheesecake Truffles
Chocolate Swirl Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: bread
- Method: baking
- Cuisine: american
Description
The ultimate vegan pumpkin bread recipe—super moist and fluffy, marbled with chocolate on top, gluten and oil free, so EASY to make!
Ingredients
- 1 cup (240g) pumpkin puree
- 3/4 cup (105g) coconut sugar
- 1/4 cup (65g) Organic SunButter
- 3/4 cup (180g) almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 1/2 cups (185g) gluten-free flour
- 2 tbsp (15g) coconut flour
- 1 tbsp pumpkin pie spice
- 2 tsps baking powder
- 1/2 tsp salt
- 1/4 cup Chocolate SunButter
Instructions
- Preheat oven to 350°F.
- Whisk together pumpkin, coconut sugar, SunButter, almond milk, vanilla, and vinegar.
- Add flours, spices, baking powder, and salt. Stir until combined and smooth.
- Transfer to a 8×8″ loaf pan that is lined with parchment paper and/or sprayed with oil. Smooth the top of the batter.
- Dot the top with spoonfuls of Chocolate SunButter, and use a chopstick to swirl.
- Bake for 50-55 minutes at 350°F.
- Cool for 15 minutes before removing from the pan. Cool another 30 minutes or so before slicing.
- Keep leftovers in an airtight container in the fridge for up to a week.
Keywords: vegan, gluten free, halloween, fall, pumpkin spice, fluffy, easy, healthy, loaf, nut free, oil free
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Amazingness! You’re so good at creating these recipes 😍
Any subs for the nut butter or coconut flour?
You could try applesauce or yogurt for the nut butter, might make it slightly less fluffy though. And the coconut flour can be subbed with more GF flour, but again may make it a little more squishy less fluffy!
Could I do oat flour instead gluten free flour?
Haven’t tried it yet, but oat flour in loaf cakes tends to turn out quite dense/gummy so I don’t recommend it. Sorry!
Thanks for always hearing out our possible substitutions Natalie! We’re lucky that you’ve baked and used so many different ingredients and tested so many variations that you know exactly the end product each will produce. 🙂
Always here to answer and try to offer my best rec!