Need help finding a recipe?

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb Top Baking

Simple, Approachable Desserts and Savory Recipes

  • Home
  • About
  • All Recipes
  • Air Fryer
  • Desserts
  • Subscribe
  • Photography
You are here: Home / Desserts / Whole Wheat Pumpkin Bread (with Dark Chocolate and Coconut)

Whole Wheat Pumpkin Bread (with Dark Chocolate and Coconut)

November 15, 2019 Updated: March 11, 2025 By Leanne 90 Comments

Jump to Recipe·Print Recipe

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.

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

Recipe FAQs

How can you make this 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 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.
Up-close view of slices of Healthy Pumpkin Bread on a white plate.

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!

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of Healthy Pumpkin Bread cut into slices and arranged on a white plate.

Whole Wheat Pumpkin Bread (with Dark Chocolate and Coconut)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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
Print Recipe
Save Recipe Recipe Saved

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

  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.

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

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

Previous Post: « Partridgeberry Muffins (Lingonberry Muffins)
Next Post: Double Chocolate Peppermint Cookies (Grain-Free, Dairy-Free) »

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
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

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 well-tested, simple and approachable desserts and savory recipes. Learn more about me and what you'll find on Crumb Top Baking....

Follow Crumb Top Baking

  • Facebook
  • Instagram
  • Pinterest

Find a recipe

AIR FRYER RECIPES

Air fryer mushrooms and onions served in a white bowl with a serving spoon inserted into it.

Air Fryer Mushrooms and Onions

Air fryer peppers and onions served in an oval dish with a spoon inserted into it.

Air Fryer Peppers and Onions

Air fryer chicken parmesan served on plates with spaghetti and marinara sauce.

Air Fryer Chicken Parmesan

Close up view of air fryer cornflake chicken strips on a plate.

Crispy Air Fryer Cornflake Chicken Strips

Copyright © 2025 crumbtopbaking.com - Privacy Policy & Terms of Use

Pinterest image for Healthy Pumpkin Bread - long pin 1.
Pinterest image for Healthy Pumpkin Bread - short pin.
Pinterest image for Healthy Pumpkin Bread - long pin 2.
Crumb Top Baking Text LogoLogo Header Menu
  • Home
  • About
  • All Recipes
  • Air Fryer
  • Desserts
  • Subscribe
  • Photography