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    Home » Recipe Archive » Breakfast » Fudgy Chocolate Pumpkin Loaf {Gluten-Free, Vegan}

    Fudgy Chocolate Pumpkin Loaf {Gluten-Free, Vegan}

    Nov 14, 2017 · Modified: Sep 9, 2020 by thegranoladiaries · 3 Comments · About 2 minutes to read this article.

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    IMG_0144 (1)So many loaf recipes, so little time...
    IMG_0129
     
    My personal favorite is simple: a classic Chocolate Chip Banana Bread. And in the fall, I just crave anything Pumpkin so my 5-ingredient Pumpkin Loaf always hits the spot.  But year round, this one is The Boy's favorite. It's chocolate and pumpkin and gooey goodness all hit the spot.
    IMG_0130
    I think it's also his favorite because he tends to like his breads and desserts a little on the undercooked side. And since these are Vegan, its ok to under cook them a little, if you like you treats a little fudgy and super moist.
    ANNNND, since this is basically made with just oats and pumpkin, aka a bowl of oatmeal and some fruit, and some cacao for anti-oxidants, and a touch of oil for healthy fats, these slices are basically breakfast on the go.
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    This recipe also works deliciously as sqaures, if you are more into a healthy brownie-type of treat, with a few minor tweaks. Check out that recipe here!
     
    FUDGY PUMPKIN CHOCOLATE LOAF
    By The Granola Diaries 
    You will need:

    • 1 Can Pumpkin
    • ¼ C Squash Puree/More Pumpkin/Applesauce OR 1 Mashed Banana
    • 2 T Coconut Oil
    • Optional: 2 - 4 Tbsp Maple Syrup, to desired sweetness
    • 2 Cups Oat flour
    • ½ C Cacao Powder
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp pumpkin pie spice
    • Small handful of pumpkin seeds and chocolate chips

    Directions:

    1. Preheat oven to 350 and grease a loaf pan.
    2. Mix pumpkin, coconut oil, and spices. Also stir in maple syrup if you want to use it.
    3. Add dry ingredients: oat flour, cacao powder, baking soda, and a pinch of salt. Stir until all combined. Fold in chocolate chips and seeds. Mixture will be thick.
    4. Pour into greased loaf pan, topping with more mix-ins. Bake for 28 - 30 minutes as a loaf, or until toothpick comes out clean.

    Note: The recipe is naturally vegan so if you like an almost raw texture, bake for less time. For a firmer texture, bake for longer. Tag me and use #thegranoladiaries in your recipe recreations on Instagram and Facebook!
    IMG_0174 (1)

    « Vegan Butternut Squash Pancakes {Gluten Free, Sugar Free}
    Paleo Blackberry Ginger Dessert Bars {Gluten Free, Vegan} »
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    1. Mini Paleo Pumpkin Pies – The Granola Diaries says:
      November 18, 2017 at 10:12 am

      […] recommend it. I love making mini banana muffins out of my 5-ingredient banana bread recipe (and the chocolate version too!) as the perfect snack when I’m not really hungry but I just want something […]

      Reply
    2. Healthy Ginger Molasses Cookies {Gluten Free, Paleo} – The Granola Diaries says:
      December 9, 2017 at 8:21 pm

      […] check out my 5-ingredient blender banana bread, the easiest single serve brownies ever, or this fudgy chocolate pumpkin loaf. They are all refined sugar free, gluten free, and less than 6 […]

      Reply
    3. SUGAR FREE JANUARY ROUNDUP: 10 Sugar Free Recipes with NO added sugar! (No dates, honey, maple syrup, coconut sugar, etc) – The Granola Diaries says:
      December 30, 2017 at 10:53 am

      […] Fudgy Chocolate Pumpkin Loaf {Gluten Free, Vegan} […]

      Reply

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    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

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