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Double Chocolate Pumpkin Bread

Flourless whole grain Double Chocolate Pumpkin Bread made with oats instead of flour. This moist quick bread recipe is dairy-free and a lovely combination of rich chocolate and pumpkin spice flavors.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 1 Loaf
Calories: 341 kcal
Course: Bread
Cuisine: American

Ingredients

  • 2 cups rolled oats
  • ⅓ cup cocoa powder
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 2 large eggs
  • 1 ⅓ cups pumpkin puree
  • ½ cup avocado oil
  • ½ cup pure maple syrup
  • 2 tsp pure vanilla extract optional
  • 1 cup chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
  2. Transfer the oats to a high-powered blender and blend for 30-60 seconds on high speed, until a flour forms.
  3. Add the cocoa powder, pumpkin spice, baking powder, and sea salt to the blender and blend until all of the dry ingredients are combined.
  4. In a large bowl, combine the eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla extract.
  5. Add the dry ingredients to the large mixing bowl with the wet ingredients and mix well until a thick batter forms.
  6. Stir in the chocolate chips.
  7. Pour batter into the prepared loaf pan and smooth it into an even layer. Top the batter with extra chocolate chips if you’d like.
  8. Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 15 to 25 minutes, or until the bread tests clean.
  9. Quick breads are fully baked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. Insert a digital thermometer into the center of the bread and wait until the numbers stop moving to get an accurate temperature read to check for doneness. While this step isn’t mandatory, it helps take the guesswork out of the baking time.
  10. Let bread cool to room temperature before slicing and serving.

Notes

  • The bread can be stored at room temperature wrapped in plastic wrap for up to 2 days if you don’t live in a humid area. Beyond that, store leftovers in an airtight container or a zip lock bag in the refrigerator for up to 1 week. Muffins can be frozen in a zip lock bag or freezer bag for up to 3 months. 
  • The bread can be stored at room temperature wrapped in plastic wrap for up to 2 days if you don’t live in a humid area. Beyond that, store leftovers in an airtight container or a zip lock bag in the refrigerator for up to 1 week. Muffins can be frozen in a zip lock bag or freezer bag for up to 3 months. 

Nutrition Information

Serving 1slice (of 10) Calories 341kcal (17%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 45mg (15%) Sodium 240mg (10%) Fiber 5g (20%) Sugar 25g (50%)

Nutrition Facts

Serving: 1Loaf

Amount Per Serving

Calories 341

% Daily Value*

Serving 1slice (of 10)
Calories 341kcal 17%
Carbohydrates 40g 13%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 45mg 15%
Sodium 240mg 10%
Fiber 5g 20%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.