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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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.
This is exactly what I needed to take to book club tonight!! Thanks for a great and healthy recipe!
Awesome! Thanks Ashley!
Such a yummy combo! I know pumpkin is typically associated with the fall, but I could honestly enjoy all year round, especially if it came in a loaf with chocolate and coconut 😉 Happy Monday, Leanne!
I love it year round! Thanks Dawn!
I always have coconut in, but never think to add it to my loaves! Will be making this, this week!
Great! Thanks Jacqui!
What a fabulous pumpkin bread recipe! The coconut really adds something special, and you can never go wrong when you decide to add some chocolate to the mix. Thanks for a great recipe!
Totally agree! Thanks Amanda!
I love how clear and helpful the step-by-step instructions are. This pumpkin loaf looks absolutely incredible and perfect for fall.
Thanks Alena!
I am really into pumpkin lately and this looks so good. I bet the chocolate makes it all the more indulgent!
Thanks Kacie!
This is my absolute favourite this time of year. Love that you added coconut to it!!
Thanks Cathleen!
Oh la la, if you use vegan chocolate this is vegan, which I love because I am one. I love pumpkin anything so this is a must have in my recipe box. Thanks for sharing.
I hope you get a chance to try it Deborah! Thank you!
You got me with vegan healthy version of pumpkin bread. I like the addition of chocolate and coconut . I am going to try it as I am crazy coconut fan.
Thanks Swathi! I love coconut too!
I love any recipe with dark chocolate and coconut!! I love the fact this can easily be dairy free and vegan as well.
Great recipe to try for the holidays.
You pictures look amazing as usual!
Thanks so much Terry! Glad you like it!
I bet this smells absolutely incredible when it is baking! I have saved – so excited to try soon!
Hope you like it! Thanks Alexandra!
This pumpkin bread sounds amazing, love the addition of coconut! The dark chocolate on top makes it look so decadent and delicious, almost can’t believe it’s healthy too. Yum!
The dark chocolate works well in this loaf! Thanks Stine!
This is a must-try with the coconut added. I love all your flavors..
Thanks!
This looks awesome, Leanne! As awesome as it did last time and I’m glad you reminded me of the recipe :). I have some pumpkin puree just waiting to be baked into something yummy and I think this might be it! Have a great weekend!
Thanks Kelsie! I hope you get a chance to make it. Happy weekend!
I love a good pumpkin loaf and so happy to see chocolate chunks and coconut!! What a great additions to the flavors. Delicious! Take care.
Thanks Stacey! Can’t go wrong adding chocolate chunks and coconut to a loaf ;)! Happy weekend!
Looks so yummy! I love baking with olive oil in recipes, and all the rest of the ingredients, how could anyone resist and it’s healthy so we get more slices, right? Looks irresistible Leeanne! I’m Christmas baking too, so I’m right along with ya! Bring on all the goodies!!
Thanks Kim! I’ve definitely had more than one slice of this loaf! It’s so good my husband is even eating it!! As for the Christmas baking, I figured I was in good company ;). Christmas will be here before we know it!
Pumpkin and coconut and chocolate? You’re speaking my language :). This looks divine! PS, I’ve been working on Christmas cookies too. It’s hard not to get excited about holiday baking isn’t it? Happy Halloween!
Thanks Kelsie! Pumpkin, coconut and chocolate is a pretty awesome combination! I’ll probably find some way to incorporate it into my Christmas baking too. Totally excited about holiday baking! Happy November!!
I love how healthy and moist this looks (other than those necessary chocolate chunks)!! I’ve never thought to include coconut in a pumpkin loaf. I can’t wait to try it!! PS – my mind is already all over Christmas cookies!!
Thanks Katherine! I’m always adding coconut to cakes, and it works really well in this pumpkin loaf. And, of course, you can’t go wrong with dark chocolate! Let me know if you try it!