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You are here: Home / Desserts / Healthy Pumpkin Bread (with Dark Chocolate and Coconut)

Healthy Pumpkin Bread (with Dark Chocolate and Coconut)

November 15, 2019 Updated: October 27, 2021 By Leanne 90 Comments

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Healthy Pumpkin Bread is made with whole wheat flour, extra virgin olive oil and pure pumpkin. It’s soft and tender, with flecks of shredded coconut and studded with dark chocolate chunks. It’s egg-free and easily made dairy-free and vegan by using vegan chocolate chips.

*This post was originally published in October 2017 and has been updated with recipe tips and suggestions and new photos. The recipe remains the same.

Overhead view of Healthy Pumpkin Bread on a white plate on a white surface.

If you love pumpkin, you’ll also want to try this easy, vegan pumpkin snack cake with dark chocolate chips and a rich chocolate ganache topping!

Why you’ll love this pumpkin loaf

  • You need just 11 ingredients and less than 10 minutes prep time.
  • You don’t need any special equipment. Just a few bowls and a whisk.
  • It bakes up tender and fluffy, and goes perfectly with a mug of tea.
  • You can make it now, freeze it and break it out for the holidays.
  • There’s coconut and dark chocolate….enough said?

To be honest, the most painful part of this recipe is waiting for the loaf to bake and cool before slicing into it!

Ingredients to make Healthy Pumpkin Bread arranged on a white surface.

Ingredients

  • Whole wheat flour
  • Coconut sugar
  • Unsweetened coconut
  • Pumpkin spice
  • Baking soda and salt
  • Cashew or almond milk
  • Pumpkin purée (not pumpkin pie filling)
  • Extra virgin olive oil
  • Vanilla extract
  • Dark chocolate chunks or chips

Collage of 4 photos demonstrating how the pumpkin bread batter comes together.

How to make healthy pumpkin bread

This pumpkin loaf is simple to make and comes together quickly.

  • Step 1: In a large bowl, whisk together your flour, sugar, coconut, pumpkin spice, baking soda and salt.
  • Step 2: In a small bowl, whisk together your milk, pumpkin, oil and vanilla.
  • Step 3: Add the wet mixture to your dry ingredients and stir until combined.
  • Step 4: Fold in half the chocolate chunks.
  • Step 5: Pour into a greased loaf pan and poke the remaining chocolate chunks into the top of the batter.
  • Step 6: Bake for 45-50 minutes and let cool completely before slicing.

Collage of two photos - pumpkin bread batter in loaf pan and pumpkin bread baked up in loaf pan.

Frequently asked questions

  • How do you store pumpkin bread? Once cooled, pumpkin bread should be stored in an airtight container at room temperature. You can store it as a full loaf or cut into slices.
  • How long is pumpkin bread good for? If stored properly, it should last at room temperature for 3-4 days.
  • Can you freeze pumpkin bread? Absolutely. Just let it cool completely then wrap it tightly in plastic wrap and place it in a resealable freezer bag. It should last for up to 3 months in the freezer. You can also slice the loaf and freeze individual pieces in between layers of parchment paper.
  • How can you make this pumpkin bread vegan? To make a vegan pumpkin bread, just make sure your chocolate chunks or chips are vegan. The rest of the loaf is already vegan.
  • Can you make this pumpkin bread recipe into muffins? Yes. Just make the batter as directed and add it to a 12-cup muffin pan. Bake on 400F for 5 minutes, and then reduce the heat to 350F and bake for another 11-13 minutes.

Pumpkin bread cut into slices and arranged on a white plate.

Additional recipe tips

  • This recipe calls for a 9″ x 5″ loaf pan. If your pan is a different size, you may need to adjust the bake time slightly.
  • If you don’t have almond or cashew milk, and you don’t need this bread to be vegan, you can use dairy milk.
  • While I prefer coconut sugar as it is less processed, you can use brown sugar as a substitute.
  • Looking to change it up? Add in pecans or walnuts instead of chocolate chips.
  • If you don’t have pumpkin spice, you can make your own. Dawn at Girl Heart Food has a recipe you can follow.
  • And if you want to make your own pumpkin purée, Marcie at Flavor the Moments has an Instant Pot recipe you can try.

Up-close view of slices of Healthy Pumpkin Bread on a white plate.

Other healthier pumpkin sweet treats

  • Pumpkin Spice Rice Krispie Treats are marshmallow-free, sweetened with just honey and maple syrup and topped with dark chocolate.
  • Baked Pumpkin Donuts are soft and fluffy with pecans baked into the top and drizzled with dark chocolate.
  • Whole Wheat Pumpkin Muffins are dairy-free and easily made vegan. They’re soft and fluffy with whole wheat flour, peanut butter and dark chocolate chips.
  • Pumpkin Bundt Cake is made with pumpkin puree, pumpkin spice and swirls of chocolate. It’s moist and tender and bakes up easily in a bundt pan!

If you make this pumpkin loaf, I would love to hear what you think in the comments below!

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Overhead view of Healthy Pumpkin Bread cut into slices and arranged on a white plate.

Healthy Pumpkin Bread (with Dark Chocolate and Coconut)

★★★★★ 5 from 31 reviews
  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8-10 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Healthy Pumpkin Bread is made with whole wheat flour, extra virgin olive oil and pure pumpkin. It’s soft and tender, with flecks of shredded coconut and studded with dark chocolate chunks.


Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened shredded coconut
  • 3 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup unsweetened cashew or almond milk
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chunks or chips (divided)

Instructions

  1. Pre-heat oven to 350F and grease a 9″ x 5″ loaf pan.
  2. In a large bowl, whisk together the flour, sugar, coconut, pumpkin spice, baking soda and salt. Set aside.
  3. In a small bowl, whisk together the milk, pumpkin purée, oil and vanilla.
  4. Add the wet mixture to the dry ingredients and stir until combined. Don’t over mix.
  5. Fold in 1/4 cup of chocolate chunks.
  6. Pour batter into prepared pan and press the remaining chocolate chunks into the top of the batter.
  7. Bake for 45-50 minutes, or until a tooth pick inserted into the middle of the bread comes out clean.
  8. Let cool in the pan for 20-30 minutes before turning out onto a wire rack to cool completely before slicing.
  9. Store in an airtight container at room temperature and enjoy within 3-4 days, or freeze for later enjoyment.

Notes

  1. This recipe calls for a 9″ x 5″ loaf pan. If your pan is a different size, you may need to adjust the bake time slightly.
  2. If you don’t have almond or cashew milk, and you don’t need this bread to be vegan, you can use dairy milk.
  3. You can substitute brown sugar for coconut sugar.
  4. Make sure to press the chocolate chunks into the top of the batter. If they are just sprinkled on top, they will fall off when the bread bakes.
  5. If you want to change things up, add in pecans or walnuts instead of chocolate chips.
  6. You can turn this recipe into muffins. Just follow the instructions above and use a 12-cup muffin pan. Bake the muffins on 400F for 5 minutes, and then reduce the heat to 350F and bake for another 11-13 minutes, or until a tooth pick inserted in the middle of a muffin comes out clean.

Keywords: pumpkin loaf, pumpkin chocolate chip bread

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Filed Under: All Recipes, Breakfast and Brunch, Dairy-Free, Desserts, Fall Recipes, Holiday Recipes, Pumpkin Recipes, Snacks, Vegan

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Reader Interactions

Comments

  1. Lathiya says

    December 11, 2019 at 5:14 pm

    Did you mention Coconut? Then I ‘m totally making this. The loaf looks super delicious.

    ★★★★★

    Reply
    • Leanne says

      December 17, 2019 at 8:46 pm

      Thanks Lathiya! Yes, coconut is in there!

      Reply
  2. Cheese Curd In Paradise says

    November 26, 2019 at 1:57 pm

    Coconut, dark chocolate, and almond milk!? I am so in! This sounds delicious.

    Reply
    • Leanne says

      December 8, 2019 at 9:05 pm

      Thanks Ashley!

      Reply
  3. michelle says

    November 25, 2019 at 4:23 am

    My fiance is going to love this recipe! He’s been trying to eat healthier, but has a wicked sweet tooth, so this recipe is the perfect balance!

    ★★★★★

    Reply
    • Leanne says

      December 8, 2019 at 9:14 pm

      That’s great! Thanks Michelle!

      Reply
  4. Jo says

    November 25, 2019 at 2:29 am

    This bread sounds simply delicious! Pumpkin chocolate and coconut sugar is wonderful combination. That loaf will go down very fast in my home. Saving this recipe.

    ★★★★★

    Reply
    • Leanne says

      December 8, 2019 at 9:14 pm

      Thanks for saving Jo!

      Reply
  5. Sam | Ahead of Thyme says

    November 25, 2019 at 1:25 am

    OMG I need a slice (or 10) of this pumpkin loaf. It looks so moist and dense, and those chocolate chunks.. wow! Can’t wait to try this.

    Reply
    • Leanne says

      December 8, 2019 at 9:15 pm

      Thanks Sam! Hope you like it!

      Reply
  6. Jamie says

    November 24, 2019 at 11:39 pm

    Made this last night and everyone loved it! I loved the coconut and dark chocolate in this loaf. I’ll be making this again soon!

    ★★★★★

    Reply
    • Leanne says

      December 8, 2019 at 9:15 pm

      Awesome! Thanks Jamie!

      Reply
  7. Jenni LeBaron says

    November 23, 2019 at 10:09 pm

    This chocolate chunk pumpkin loaf looks so delicious! I love that it is dairy-free and uses coconut sugar for the bulk of it’s sweetening!

    ★★★★★

    Reply
    • Leanne says

      December 8, 2019 at 9:17 pm

      Thanks Jenni!

      Reply
  8. Hezzi-D says

    November 23, 2019 at 8:10 am

    This sounds delicious. I love pumpkin and chocolate together and I like that you made it healthier.

    Reply
    • Leanne says

      December 8, 2019 at 9:18 pm

      Thanks Heather!

      Reply
  9. Karen @ Karen's Kitchen Stories says

    November 22, 2019 at 11:29 pm

    Those giant chunks of chocolate are calling my name. Gorgeous and delicious sounding bread.

    Reply
    • Leanne says

      December 8, 2019 at 9:18 pm

      Thanks Karen!

      Reply
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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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