Double Chocolate Pumpkin Bread Recipe

Oatmeal-based flourless Double Chocolate Pumpkin Bread. A delicious dairy-free quick bread with rich chocolate and pumpkin spice flavours.


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


Preheat oven to 350°F and line a 9" x 5" loaf pan with parchment. Blend oats for 30–60 seconds to make flour.

Step 1

Mix cocoa powder, pumpkin spice, baking powder, and sea salt. Mix eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla in a large bowl.

Step 2

Mix the dry and wet ingredients in a large bowl to make a thick batter. Add chocolate chips.

Step 3

Evenly distribute batter in loaf pan. Extra chocolate chips can be added to batter. Bake the bread pan on the centre rack for 40 minutes under foil. Continue foil-free baking for 15–25 minutes until bread is clean.

Step 4

Quick breads finish at 190–200°F. To check bread doneness, insert a digital thermometer into the centre and wait until the numbers stop moving. 

Step 5

Simples baking time with this optional step. When room temperature, cut and serve bread.

Step 6

See Also

See Also

Almond Flour Pumpkin Muffins Recipe