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vegan dark chocolate-pumpkin bread

by Jackie Newgent  |  November 22, 2015  |  3 Comments

Vegan Dark Chocolate-Pumpkin Bread

From Thanksgiving through Christmas, you can usually find me baking up some goodies or watching romantic holiday movies—or both! Luckily, the Recipe Redux theme this month is “Creative Quick Breads”; so it’s the perfect excuse for me to create a new fresh-from-the-oven treat. This inspired recipe is like a glammed up pumpkin bread. It’s heavy on chocolate, but not on calories. It has a just-right amount of sweetness. As a bonus, it’s vegan. Enjoy … one slice at a time, of course!

Calories saved: 260

Why it’s better for you? Less added sugar and salt. No “white” flour.

Disclosure Note: One of my clients is Wonderful Pistachios. I did not receive compensation for this blog post. The recipe and opinions expressed here are my own.

vegan dark chocolate-pumpkin bread

Yield: 18 servings

Serving Size: 1 slice

vegan dark chocolate-pumpkin bread


  • 1/4 cup + 1 teaspoon grapeseed oil
  • 1 1/4 cups + 1 tablespoon whole-wheat pastry flour
  • 3/4 cup + 1 tablespoon turbinado sugar
  • 1 (15-ounce) can unsalted pumpkin
  • 1 tablespoon chia seeds
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pure almond or chocolate extract
  • 1/3 cup + 1 teaspoon unsweetened cocoa powder*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup chopped dark chocolate (about 60% cacao) or semi-sweet chocolate chips
  • 1/3 cup roasted and salted pistachios, chopped


  1. Preheat the oven to 350°F. Lightly brush a 9- x 5- inch loaf pan with 1 teaspoon of the grapeseed oil. Dust with 1 tablespoon of the flour. Set aside.
  2. In a large bowl, stir together the remaining 1/4 cup oil and 3/4 cup of the sugar until combined. Add the pumpkin, chia seeds, extracts, and 3 tablespoons cold water and stir until well combined. Set aside.
  3. In a medium bowl, whisk together the remaining 1 1/4 cups flour, 1/3 cup of the cocoa powder, baking powder, baking soda, salt, and cinnamon until evenly mixed. Add the flour mixture to the pumpkin mixture and stir until just combined. Stir in the chocolate chips and pistachios.
  4. Evenly transfer the batter to the loaf pan. Dust the top with the remaining 1 teaspoon cocoa powder and sprinkle with the remaining 1 tablespoon sugar.
  5. Bake until springy to the touch, about 55 minutes. Cool in the pan on a wire rack for 15 minutes. Remove the bread from the pan and completely cool. Cut into 18 slices and serve.


*Simply add a little extra cocoa powder if you like extra-dark chocolate.

Per serving: 150 calories, 7g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 125mg sodium, 23g total carbohydrate, 3g dietary fiber, 14g sugars, 2g protein

The “Before” Version

Inspired by Starbucks Pumpkin Bread

Per serving: 410 calories, 15g total fat, 3g saturated fat, 0g trans fat, 55mg cholesterol, 500mg sodium, 63g total carbohydrate, 2g dietary fiber, 39g sugars, 6g protein


Tasteover Tips

  • If going lighter on sugars or fats in baking, drizzle in more flavor extracts for rich taste
  • Incorporate chia seeds as a plant-centered egg replacer to make a baked good vegan
  • Keep a just-right amount of decadence (i.e. chocolate chips)
  • Include contrasting textures and/or colors for extra enjoyment (i.e. pistachios)
Wrap it up as a hostess gift … naturally!
Wrap it up as a hostess gift … naturally!

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