Whole Wheat 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.
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
- 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
How to make pumpkin bread with whole wheat flour
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.
Storage and freezing
- Storage: Once cooled, store in an airtight container at room temperature. You can store it as a full loaf or cut into slices. It will last for 3-4 days.
- Freezing: Just let the bread 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.
Recipe FAQs
To make a vegan pumpkin bread, just make sure your chocolate chunks or chips are vegan. The rest of the loaf is already vegan.
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.
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.
More pumpkin dessert recipes
- 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 recipe, I’d love to hear what you think in the comments below!
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Print
Whole Wheat Pumpkin Bread (with Dark Chocolate and Coconut)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8-10 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Whole Wheat 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
- Pre-heat oven to 350F and grease a 9″ x 5″ loaf pan.
- In a large bowl, whisk together the flour, sugar, coconut, pumpkin spice, baking soda and salt. Set aside.
- In a small bowl, whisk together the milk, pumpkin purée, oil and vanilla.
- Add the wet mixture to the dry ingredients and stir until combined. Don’t over mix.
- Fold in 1/4 cup of chocolate chunks.
- Pour batter into prepared pan and press the remaining chocolate chunks into the top of the batter.
- Bake for 45-50 minutes, or until a tooth pick inserted into the middle of the bread comes out clean.
- Let cool in the pan for 20-30 minutes before turning out onto a wire rack to cool completely before slicing.
- Store in an airtight container at room temperature and enjoy within 3-4 days, or freeze for later enjoyment.
Notes
- 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.
- You can substitute brown sugar for coconut sugar.
- 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.
- If you want to change things up, add in pecans or walnuts instead of chocolate chips.
- 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.
Did you mention Coconut? Then I ‘m totally making this. The loaf looks super delicious.
Thanks Lathiya! Yes, coconut is in there!
Coconut, dark chocolate, and almond milk!? I am so in! This sounds delicious.
Thanks Ashley!
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!
That’s great! Thanks Michelle!
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.
Thanks for saving Jo!
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.
Thanks Sam! Hope you like it!
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!
Awesome! Thanks Jamie!
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!
Thanks Jenni!
This sounds delicious. I love pumpkin and chocolate together and I like that you made it healthier.
Thanks Heather!
Those giant chunks of chocolate are calling my name. Gorgeous and delicious sounding bread.
Thanks Karen!