If you’re craving something bread-like, moist, sweet and with a little autumn vibe to it, then this vegan 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 crunch and sour touch. And a bonus – as the pumpkin is so moist, this recipe calls for far less oil than usual sweet bread recipes.

Pumpkin Bread With Chocolate and Cranberries [Vegan, Grain-Free]



  • 1 1/2 cup 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 of vegan dark chocolate (at least 70% cacao content)
  • 1/3 cup and 2 tablespoons non-dairy milk
  • 3 tablespoon olive oil
  • 2 flax seed eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water per "egg")
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • A pinch of salt
  • Dried cranberries
  • Pumpkin seeds


  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 puree, plant milk, olive oil and flax eggs. Chop a half bar 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

Total Calories: 2056 | Total Carbs: 306 g | Total Fat: 82 g | Total Protein: 48 g | Total Sodium: 1459 g | Total Sugar: 144 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.