Vegan Dark Chocolate Pumpkin Bread Article

Vegan Dark Chocolate Pumpkin Bread

 The perfect fall snack, breakfast, or dessert! Chocolate + pumpkin is life! Even better when it uses our 70% Sea Salt Bar.


dry instructions

1 1/2 cup all purpose flour

1/2 cup coconut sugar
1 teaspoon pumpkin spice
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of Himalayan pink salt


wet ingredients

2 ripe bananas, mashed
1/2 cup of pumpkin purée
1/4 cup refined coconut oil, melted



1 bar Sea Salt chocolate, chopped

1/3 cup pecan roughly chopped



Preheat your oven to 180°C and grease your loaf pan. To easily remove the bread from the pan after cooking, add a strip of parchment paper* to the pan.
In a medium bowl, sift the dry ingredients together.
In a larger bowl, mash the bananas making sure not to leave big chunks. Small chunks are fine.
Now add the remaining wet ingredients to the mashed bananas.


Gently fold the dry ingredients into the banana mix just enough to combine everything.
Fold in your preferred inclusions, eg. Chocolate and pecans, setting a small portion aside to sprinkle on top of loaf.

Carefully pour the batter into the prepared loaf pan. Sprinkle toppings.
Bake at 180°C for 40-50 minutes, or until a toothpick comes out of the center clean. If the bread is still too moist bake at 5-8 minute intervals until done.