If you’re craving something sweet with a little fall vibe to it, then this chocolate pumpkin bread is what you need. It’s completely plant-based, covered in chocolate, and sprinkled with dried cranberries and pumpkin seeds for that perfect combination of sweet, chocolatey, and sour.

Chocolate Walnut Pumpkin Bread [Vegan]





1 9x5-inch loaf

Cooking Time




  • 1 1/2 cups whole spelt flour (or whole wheat flour)
  • 1 cup pumpkin purée
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup chopped walnuts
  • 3.5 ounces vegan dark chocolate (at least 70 percent cacao content)
  • 1/3 cup, plus 2 tablespoons non-dairy milk
  • 3 tablespoons olive oil
  • 2 flax seed eggs (2 tablespoons ground flax seeds plus 6 tablespoons water)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • A pinch of salt
  • Dried cranberries and pumpkin seeds, for topping


  1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with baking paper.
  2. In a bowl, mix flour, sugar, baking powder, walnuts, cinnamon, nutmeg, salt, and ginger. Then stir in the wet ingredients — pumpkin purée, milk, olive oil ,and flax eggs. Chop a half of the dark chocolate into small pieces and stir it into the pumpkin bread mixture. Combine well.
  3. Transfer the mixture into the loaf pan and put into the oven. Bake for 55 to 60 minutes. Cool completely.
  4. While the pumpkin bread is cooling, melt the rest of the dark chocolate by putting pieces of it into a small saucepan which is put over a bigger saucepan with a bit (about 1/2 cup) of boiling water in it. Wait until the chocolate melts and pour it over the pumpkin bread. Finally, sprinkle the bread with dried cranberries and pumpkin seeds.

Nutritional Information

Nutrition per slice (8 slices): Carbs: 37g | Fat: 13g | Protein: 6g | Sugar: 15g | Sodium: 12mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.