Vegan Pumpkin Bread with Chocolate and Walnuts {GF}
Prep time
Cook time
Total time
A guilt-free fall dessert, all vegan and gluten-free, loaded with nutritious pumpkin and turmeric.
Recipe type: Dessert
Cuisine: Vegan
Serves: 10
  • 1 cup buckwheat flour
  • ¼ cup gluten-free oat flour
  • ¼ cup almond meal
  • 1 cup pure pumpkin puree (obtained from mashed roasted pumpkin)
  • 1 very ripe mashed banana
  • 3 tbsp vegan milk of choice (I used coconut milk)
  • 3 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup
  • 2 tsp pumpkin spice
  • 1 tsp turmeric powder
  • 2 tsp baking soda
  • 2 tsp apple cider vinegar
  • ½ cup lightly toasted walnuts
  • 1 vegan chocolate bar, melted
  • Pinch sea salt
  1. Preheat the oven to 175C/350F.
  2. In a large bowl combine the flours, baking soda, salt and half of the mixed nuts quantity.
  3. Add the rest of the ingredients (except the remaining nuts and melted chocolate) and mix to combine, until you obtain a batter.
  4. Transfer the batter into a parchment paper lined loaf pan, and bake for 45-50 mins. (insert a toothpick into the loaf, if it's coming out clean, it's ready!)
  5. Remove from the oven and set aside to cool.
  6. Before slicing and serving, mix the rest of the nuts with the melted chocolate, and spread the mixture onto the loaf.
Recipe by The Awesome Green at