Gluten-Free Double Chocolate Pumpkin Loaf: Moist Fall Treat

Healthy gluten-free double chocolate pumpkin bread made with oat flour, maple syrup, and plenty of pumpkin for an extra moist, tender loaf that tastes like chocolate cake.

When a craving for pumpkin bread meets a craving for chocolate cake, what do you do?

Combine them into a single loaf: a healthy, ultra-moist, perfectly dense, chocolatey pumpkin bread that truly satisfies both cravings.

Why I chose oat flour for this recipe

1. Oats keep the loaf naturally gluten-free—use certified gluten-free oats if serving anyone with a serious allergy to avoid cross-contamination from shared processing facilities.
2. Oat flour gives baked goods a dense, moist crumb. For this pumpkin loaf, which aims for a rich, chocolate-cake–like texture, that density is an advantage.
3. Rolled oats are affordable and easily ground at home in a blender or food processor, so you don’t need to buy specialty flours if you already have oats.
4. Oats are whole grain, supplying fiber and protein, so this loaf is sweet and indulgent while still hearty and satisfying.

Baking without gluten simplifies mixing—you don’t need to worry about overworking the batter. This recipe works well as a one-bowl method or prepared directly in a food processor for even easier cleanup.

If using a food processor, you can add everything at once, including whole rolled oats; the machine will grind them as it blends. If making the loaf by hand, pre-process the oats into flour in a blender or purchase oat flour so the finished loaf has the proper texture.

This Double Chocolate Pumpkin Bread belongs on your baking list. It’s dense and fudgy with a touch of cinnamon and stays moist thanks to generous pumpkin puree. Because it’s a double-chocolate loaf, chocolate chips are sprinkled on top rather than folded in, creating pockets of melty chocolate with every slice.

If you make this loaf, share your experience—leave a comment or post a photo of your chocolate pumpkin bread on social media. It’s always a treat to see how recipes turn out in other kitchens.

Double Chocolate Pumpkin Bread [Gluten-Free]

2018-11-02 10:07:04

Serves 6

Healthy gluten-free double chocolate pumpkin bread made with oat flour, maple syrup, and lots of pumpkin for an extra moist, tender loaf that tastes like chocolate cake.

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Total Time

45 min

Total Time

45 min

Ingredients

1. 1 cup unsweetened pumpkin puree (homemade or canned)
2. 1 large egg
3. 1/2 cup maple syrup
4. 1/4 cup virgin coconut oil, melted
5. 2 teaspoons vanilla extract
6. 1 cup oat flour (or 1 cup + 1 tablespoon rolled oats)
7. 1/2 cup cocoa powder
8. 1 1/2 teaspoons cinnamon
9. 1 teaspoon baking powder
10. 1/2 teaspoon baking soda
11. 1/4 teaspoon salt
12. 1/2 cup dark chocolate chips, for topping

Instructions

1. 1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or grease it well with coconut oil or olive oil.
2. 2. To make in a food processor: place all ingredients, including whole oats or oat flour, into the processor and blend until smooth, about 1 minute. Stop to scrape down the sides as needed to ensure oats are fully processed.
3. 3. To make by hand: whisk together the pumpkin, egg, maple syrup, melted coconut oil, and vanilla. In a separate bowl, combine the dry ingredients (if using whole oats, pulse them into flour first). Stir dry ingredients into the wet until well combined.
4. 4. Pour the batter into the prepared loaf pan. Sprinkle chocolate chips over the top and press down lightly so they adhere to the batter.
5. 5. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan until just warm before slicing. Store leftovers covered at room temperature for up to 5 days.

By Chelsea Colbath

Baked Greens