Chocolate Pumpkin Loaves (Vegan and Gluten Free)

Chocolate Pumpkin Loaves.  I have many pumpkin recipes, but I haven’t made a chocolate pumpkin recipe until now.  My husband is a huge chocolate fan, so these chocolate pumpkin vegan loaves were right up his alley.

I am not that into chocolate (gasp!), so I prefer the eat my regular pumpkin muffins.  These got his stamp of approval though!

If you want to boost the chocolate flavor even more, you can add in some dark chocolate chips.


Chocolate Pumpkin Loaves - My Whole Food Life


These Chocolate Pumpkin Loaves are vegan and gluten free.  Super simple to make too.  If you don’t have a mini loaf pan, you can also make these as muffins.  Just adjust the cooking time to about 10 minutes.

Looking for more pumpkin recipes?

Chocolate Pumpkin Loaves

Chocolate Pumpkin Loaves

Prep Time 5 min Cook Time 15 min Serves 8 mini loaves     adjust servings

Get your chocolate and pumpkin fix with this delicious mini loaf recipe!



  1. Preheat oven to 350.
  2. In one bowl , mix the dry ingredients.
  3. In another bowl , mix the wet.
  4. Add dry to wet and mi until combined.
  5. Spoon batter into greased mini loaf pans .
  6. Bake for 13-15 minutes, or until a toothpick comes out clean.
  7. Let cool completely before removing from the pans.


Recipe Notes

These should last a couple weeks in the fridge. They can also be frozen for up to 6 months. Enjoy!

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32 thoughts to “Chocolate Pumpkin Loaves (Vegan and Gluten Free)”

    1. I am sorry, but I am not a nutritionist and do not weigh my food, so the numbers would never be accurate. I would hate to be wrong when it came to dealing with a diabetic. You can upload the recipe into MY Fitness Pal for a rough estimate.
  1. Oh, these look YUM! I love how simple this recipe is. Baking with cacao and pumpkin with oats is one of my favorite ways to make a dessert that tastes indulgent, performs well in the oven and still delivers maximum health benefits. Fabulous!
  2. These muffins were not as dense as so many others that I have tried. The pumpkin and chocolate are not overpowering flavors. I made 12 regular-sized muffins that took much longer to bake since each cup was really full. Thank you for sharing!
  3. What a great recipe! My mini loaves turned out very moist and not too airy. Unfortunately they turned out little too rich for my two year old. I think we both could have used a little more maple syrup in the recipe. I, in particular, missed some of the sweetness I am used to in not so healthy cakes. Could it be because I used my home made pumpkin puree instead of story bought and no sugar added cocoa?
  4. Hi, I'm new to your website and am so eager to get started on all these wonderful recipes! I have wheat flour to use up, and no oat flour on hand. Can I substitute it? Thanks for being a great resource out there!!
  5. I made these to the recipe exactly as muffins and they took FOREVER. I baked until a toothpick came out clean which took about 40 minutes. I did use silicon baking liners. I assume that those are extending the cook time? What would adding an egg do? The texture is quite different than what we are used to. Thanks for sharing!

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