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Healthy Oatmeal Double Chocolate Pumpkin Bread

Celebrate your love for both pumpkin treats and chocolate with this Double Chocolate Pumpkin Bread! Infused with pumpkin spice glory and chocolate decadence, this moist and fluffy bread makes a delightful fall treat. Plus, it’s made with whole grain oats instead of flour!

Loaf of chocolate pumpkin bread cut into slices on a sheet of parchment paper.

Imagine fall flavors giving sultry chocolate a very special hug, and that’s what we’re about to get into with this ultra delicious chocolate pumpkin loaf.

The inspiration for the recipe?

After I enjoyed my Double Chocolate Oatmeal Zucchini Bread so much, I just knew I needed to make the bread again, but using canned pumpkin instead of zucchini. 

This easy double chocolate pumpkin bread recipe is a direct descendant of my zucchini version, and it is positively loaded with rich chocolatey goodness and fall-inspired flavors.

Instead of using regular all-purpose flour, I use ground up oats as the base. I also make the bread dairy-free, refined sugar-free, and lower in added sweetener than most conventional recipes. Yet the end result is still tasty while remaining health-conscious.

All factors combined, I personally consider this to be a healthy chocolate pumpkin bread recipe.

If you enjoy pumpkin recipes, you’ll surely love the taste and texture of this sweet bread. 

It is reminiscent of chocolate cake with a hint of pumpkin.

Slice of chocolate pumpkin bread on a plate with a fork.

Let’s go over the simple ingredients for double chocolate pumpkin bread, as each one serves a specific role.

Ingredients for Double Chocolate Pumpkin Oatmeal Bread:

Oats: Taking the place of regular all-purpose flour, we’re using whole grain rolled oats. The oats get blended in a blender to make flour.

You can use old-fashioned oats, quick oats, or instant oats. For a gluten-free option, be sure the oats you use are certified gluten-free. I use gluten-free sprouted oats.

Canned Pumpkin Puree: We use canned pureed pumpkin to add that pumpkin flavor and texture to these delicious pumpkin muffins.

Just be sure the ingredients label includes only pumpkin purée, as pumpkin pie filling includes other ingredients like sugar and spices.

We need just 1 and ⅓ cups of pumpkin puree, which does not use up a whole can. If you’re looking for a placement for the remaining canned pumpkin, make my No-Bake Pumpkin Oatmeal Cups.  You can use mashed sweet potato instead of pumpkin although the texture will turn out denser. 

Eggs: Used to fluff up the bread and help it rise, we use a couple eggs.

I haven’t tested the recipe with an egg replacer like flax egg; however, in my experience oatmeal treats like this turn out pretty dense without regular eggs.

If you’re okay with a dense texture, the bread will still be delicious but the texture will be different.

Cocoa Powder: Much of the chocolate flavor comes from unsweetened cocoa powder. I like using raw cacao powder because I find it has a creamy, less bitter flavor. Regular cocoa powder will produce a bigger chocolate flavor.

Avocado Oil: The fat portion of the recipe, which adds richness and moisture, resulting in moist crumbs. I like using avocado oil because it has a neutral flavor and is high in omega-3 fatty acids.

You can also use melted coconut oil, melted butter, olive oil, or vegetable oil. If you use melted butter, use 9 tablespoons instead of 8 (slightly more than ½ cup). 

Pure Maple Syrup: Used to sweeten the bread instead of cane sugar, we use pure maple syrup. The end result is a treat that isn’t overly sweet but still satisfies the sweet tooth. If you prefer sweeter treats, add 1 to 4 tablespoons of regular white sugar, brown sugar, or coconut sugar.

Pumpkin Pie Spice: Bringing that iconic pumpkin treat flavor, pumpkin spice is the ingredient that notifies our brain that we’re consuming a pumpkin treat.

Vanilla Extract (optional): Pure vanilla extract adds some warm flavor to the bread, which enhances the flavor profile. If you don’t keep it on hand, skip it.

Chocolate Chips: In addition to the cocoa powder, chocolate chips provide a boost of chocolate flavor as well as extra sweetness and some gooey texture. You can use semi-sweet chocolate chips, dark chocolate chips, or sugar-free chocolate chips.

Baking Powder: The leavening agent here. Baking powder helps the bread rise, ensures it bakes evenly, and helps keep the bread held together nicely when sliced.

Sea Salt: A pinch of salt brings out the flavor in each individual ingredient so that this pumpkin chocolate bread has big flavors. 

Looking for ways you can customize the recipe? Here are some ideas.

Recipe Adaptations:

  • For sweeter bread, add 1 to 4 tablespoons of brown sugar or cane sugar. You can also add more chocolate chips.
  • Add 1 cup of chopped raw walnuts or pecans for a nutty pumpkin bread.
  • Use 1 ½ to 1 ⅔ cups gluten-free all-purpose flour instead of oats. The exact amount of flour depends on the brand of gluten-free flour you use, as every brand has a slightly different absorbency. 
  • Make my Chocolate Chip Paleo Pumpkin Bread for a grain-free option that is made with coconut flour.
  • For an even more decadent treat that tastes closer to chocolate cake than to chocolate bread recipes, whip up chocolate frosting such as my Keto Chocolate Buttercream or a chocolate ganache.

Now that we’ve covered the ingredients list, let’s bake a loaf of chocolate pumpkin bread!

How to Make Double Chocolate Pumpkin Bread:

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. 

Transfer the oats to a high-powered blender and blend for 30-60 seconds on high speed, until a flour forms.

Rolled oats in a blender, ready to be blended into a flour.

Add the cocoa powder, sea salt, and baking powder to the blender and blend until all of the dry ingredients are combined.

Oat flour, cocoa powder, baking powder, pumpkin spice and salt in a blender, ready to be blended.

In a large bowl, combine the pumpkin puree, avocado oil, pure maple syrup, and vanilla extract.

Pumpkin puree, pure maple syrup, oil, and eggs in a mixing bowl to make chocolate pumpkin bread.

Add the dry ingredients to the large mixing bowl with the wet ingredients and mix well until a thick batter forms.

Wet ingredients in a large bowl with dry ingredients on top, ready to be mixed in.

Stir in the chocolate chips.

Chocolate chips on top of chocolate pumpkin bread batter, ready to be mixed in.

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.

Chocolate pumpkin bread batter in a loaf pan, ready to bake.

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.

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. 

Let bread cool to room temperature before slicing and serving. 

Chocolate pumpkin bread in a loaf pan, fresh out of the oven.

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. Quick breads can be frozen in a zip lock bag or freezer bag for up to 3 months. 

Make this pumpkin chocolate chip bread the next time you have a hankering for your favorite flavors of pumpkin and chocolate. 

​You can employ it as a breakfast treat, an afternoon snack, or even a dessert.

The rich chocolate flavor of this moist chocolate pumpkin bread will surely receive rave reviews by friends and family all pumpkin season long.

Slice of chocolate pumpkin bread on a white plate with a gold fork, ready to eat.

If you love quick bread recipes, also try out these tasty tender loaves.

More Quick Bread Recipes:

May your fall season be double chocolate pumpkin bread forward.

Loaf of chocolate pumpkin bread cut into slices on a sheet of parchment paper.
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4.89 from 18 votes

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 Time15 minutes
Cook Time50 minutes
Course: Bread, Breads, Quick Breads
Cuisine: American
Servings: 1 Loaf
Calories: 341kcal
Author: Julia

Equipment

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
  • Transfer the oats to a high-powered blender and blend for 30-60 seconds on high speed, until a flour forms.
  • Add the cocoa powder, pumpkin spice, baking powder, and sea salt to the blender and blend until all of the dry ingredients are combined.
  • In a large bowl, combine the eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla extract.
  • Add the dry ingredients to the large mixing bowl with the wet ingredients and mix well until a thick batter forms.
  • Stir in the chocolate chips.
  • 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.
  • 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.
  • 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.
  • 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. 

Nutrition

Serving: 1slice (of 10) | Calories: 341kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 240mg | Fiber: 5g | Sugar: 25g

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Recipe Rating




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Bonnie

Saturday 4th of November 2023

This looks delicious! If you chose to make this as muffins instead, how long would you bake them for?

Julia

Wednesday 8th of November 2023

Hi Bonnie! I bake muffins at 350 for 25 to 30 minutes. If the muffin cups are filled to the brim, they will require a little longer (about 35 minutes), but if you fill them 2/3 of the way up, around 25 minutes should get you there! Hope you enjoy!

Alison

Friday 3rd of November 2023

the recipe calls for Pumpkin Pie Spice and 2 eggs but the steps never indicate when to include those ingredients

Julia

Friday 3rd of November 2023

Hi Alison! Thanks so much for catching that! I fixed the recipe so that those ingredients are called out. The eggs get mixed with the rest of the wet ingredients, and the pumpkin spice gets mixed with the rest of the dry ingredients.

Nilda

Friday 3rd of November 2023

Sorry, but didn’t see where or when the eggs were added - were they mixed with 5he other wet ingredients?

Julia

Friday 3rd of November 2023

Hi Nilda! Yes, that's correct! My apologies for the confusion :)

Raylene

Thursday 2nd of November 2023

Sorry, disregard my question! skipped straight to the ingredients..🤦🏼‍♀️ then scrolled up. Thanks!

Julia

Friday 3rd of November 2023

No problem at all! Happy you found your answer :) xo

Raylene

Thursday 2nd of November 2023

Hi, this sounds yummy! Wondering though do you have to use avocado oil or can you sub another oil?

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