Pumpkin and chocolate might just be one of the most underrated combos ever. This loaf is soft, perfectly spiced, and has those pockets of melty dark chocolate that make it hard to stop at one slice. It’s super easy to throw together (no mixer, no fuss), and the kind of thing that makes your whole place smell like fall in the best way.
The Key Ingredients
Pumpkin purée: brings moisture, color, and that cozy fall flavor.
Brown sugar & maple syrup: a mix of deep caramel sweetness and a hint of maple warmth.
Olive oil: keeps the loaf tender and adds richness.
Pumpkin spice: for that signature autumn flavor blend.
Dark chocolate: adds richness and a slightly bitter contrast to the sweet pumpkin.
Prep Time
10 mins
Cook Time
40 mins
Servings
8-12
INGREDIENTS
3/4 cup pumpkin purée
¼ cup brown sugar
¼ cup maple syrup
⅓ cup olive oil
1 ½ cups all-purpose flour
1 tsp pumpkin spice
Pinch of salt
3 tsp baking powder
100 g dark chocolate, chopped
INSTRUCTIONS
In a bowl, whisk together pumpkin purée, brown sugar, maple syrup, olive oil, and vanilla extract until smooth.
In another bowl, sift flour, pumpkin spice, baking powder, and salt.
Add the wet mixture to the dry ingredients and gently fold until just combined (don’t overmix!).
Grease an 8-inch loaf tin and pour in the batter. Top with chopped dark chocolate.
Bake at 400°F (200°C) for about 40 minutes, or until a toothpick comes out clean. Let cool for 20 minutes before slicing.
NOTES/TIPS
Keeps well at room temperature for 2–3 days or refrigerated for up to a week.
Best served slightly warm, with a bit of vegan butter or nut butter spread on top.
