This Chocolate Pumpkin Loaf Mix is a super and a very delicious Jar gift. To make the loaf add non dairy milk and pumpkin, add jar contents. Mix, bake, done! Use sweet potato puree or butternut squash puree for variation.
The jar contents have flour, cocoa powder, and a mix of flour, sugar, ground up bittersweet chocolate(yes you need this to make a moist loaf with a burst of chocolate), spices and baking powder. You can omit the oil and add more pumpkin. The resulting loaf is moist, full of chocolate and pumpkin flavors and perfect for snack, breakfast or dessert! The loaf is amazing as is. You can glaze it with a spiced whipped coconut cream frosting or a simple chocolate glaze or my Pumpkin caramel. Or serve with vegan vanilla Ice-cream.
You can make the loaf from the recipe and not make a DIY Jar Gift. 🙂 You can also make muffins with the batter. Or make this without pumpkin and use non dairy yogurt or applesauce to make a spiced chocolate loaf. I use cocoa butter based vegan dark chocolate (Theo), vegan chocolate chips (Enjoy Life) in the recipe. So no palm oil in this recipe. You can find them in my amazon store here.
Make a big batch of the Chocolate Pumpkin Loaf mix in a jar or make the loaf itself. This loaf mix fits in a Quart jar or any jar that can hold 4 cups. Also convert this Gingerbread cake into a jar gift!
My website server(bluehost grr) was having trouble last week. So a few extra posts this week!
More Jar gifts from the blog.
Lentil Soup in a Jar. Indian Dal Tadka in a Jar
Chocolate Chunk cookies in a jar
Steps:
Mix non dairy milk, pumpkin and oil in a bowl.
Empty the jar contents.
Mix to make a thick batter.
Drop batter into parchment lined or greased loaf pan. Even it out.
Bake for 55 minutes. Cool completely, slice and serve.
Vegan Chocolate Pumpkin Cake and Cake Mix
Ingredients
Jar Ingredients or Dry Ingredients:
- 1 cup (120 g) spelt flour
- 1/3 cup (28.67 g) cocoa powder
- 1/2 cup (60 g) oat flour or unbleached white flour
- 2 Tbsp flax seeds or chia seeds
- 3/4 cup (120 g) raw or coconut sugar
- 11/4 tsp (2.75 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1 tsp cinnamon
- 1/2 tsp (0.5 tsp) ginger
- 1/4 tsp (0.25 tsp) cloves
- 1/4 cup (43.75 g) vegan bittersweet chocolate or dark chocolate or semi sweet chocolate about 1.25 oz
- 1 tsp vanilla extract optional
- 1/3 cup (60 g) mini vegan chocolate chips or regular size vegan chocolate chips
To add later or Wet Ingredients
- 1 cup (245 g) pumpkin puree not pumpkin pie mix ( which you can gift as well. add a can of pumpkin puree to the basket), or sweet potato puree
- 1/2 cup (122 ml) non dairy milk
- 3 Tbsp oil or use more pumpkin puree
Instructions
Make the Jar:
- Layer Spelt flour and cocoa powder.
- In a blender combine oat flour, flax seeds, sugar, dark chocolate, baking powder, baking soda and spices. Blend until the chocolate breaks down into a coarse powder and the mixture is evenly combined.
- Add this to jar.
- Layer chocolate chips, close. Add instructions.
Instructions on the jar/ Make the Chocolate Pumpkin Loaf
- In a large bowl empty the jar contents and mix.
- Add 1 cup pumpkin, 1/2 cup non dairy milk and oil until combined. (use more pumpkin puree to omit oil)
- The batter will be thick. Drop the batter onto parchment lined loaf pan. Even it out. Bake at pre-heated 350 degrees F / 180ºc for 55 minutes or until a toothpick from the center comes out clean.
One bowl Instructions:
- Blend the dry ingredients in a blender except mini chocolate chips. Pulse a few times so most of the dark chocolate breaks down and the mixture is homogeneous. Transfer to a bowl. Mix in the mini chocolate chips.
- Add 1 cup pumpkin, 1/2 cup non dairy milk and oil until combined. (use more pumpkin puree to omit oil)
- The batter will be thick. Drop the batter onto parchment lined loaf pan. Even it out. Bake at pre-heated 350 degress F / 180ºc for 55 minutes or until a toothpick from the center comes out clean.
Notes
Nutrition
Ellen Lederman says
December 9, 2014 at 1:14 amYou are right—this would make a fantastic gift! Of course, most of the people I would gift it to then would never bother getting pumpkin puree, etc. and actually making it. But I will definitely make this for myself. Sounds wonderful, like all your baked goods. Scratch that—like all your recipes!
I was wondering what was going on last week—there were many times I couldn’t get onto your site…and I definitely rely on it!
Richa says
December 9, 2014 at 1:25 amlol 🙂 you can bake the loaf and gift them so they have to eat it 🙂
of course i like the idea of keeping it yourself a lot more.
The server had some hardware failure so the only thing I could do was wait for their tech people to resolve the issue. it was quite frustrating.
Mia says
December 9, 2014 at 10:50 amYum! Another “must try” recipe. Thank you Richa 🙂
Kate says
December 20, 2014 at 4:23 pmThanks for this idea! I just assembled two for a friends Holiday gathering tomorrow. I bought cans of pumpkin to go in the gift bag with each jar. My friends can simply add milk and oil. One question: how do you know how much is 1/4 cup of vegan chocolate? I used squares of Bakers unsweetened dark chocolate.
Richa says
December 20, 2014 at 5:33 pmyou can eyeball it. a Tablespoon or so less or more is not going to make much of a different. Three 1.5 inch squares or 1.25 oz is 1/4 cup
jessica says
December 21, 2014 at 6:13 amWhat flour could you use to make this recipe gluten free and still taste yummy?
Richa says
December 21, 2014 at 11:54 amyou can use any gf all ppurpose flour blend with gum it is. or use 3/4 cup oat flour 1/4 cup rice flour, 1/2 cup starch ( arrowroot or tapioca) and 1 tsp xanthan gum.
mariana says
November 26, 2015 at 12:46 pmHi,
I can´t find spelt flour, can I use organic whole wheat? Thanks.
Richa says
November 26, 2015 at 12:56 pmyes use whole wheat pastry flour. if you are using whole wheat flour, add a note to not overmix the batter.
mariana says
November 26, 2015 at 2:20 pmThanks!
Lynda says
May 3, 2015 at 11:16 amI just made this, and my loaf only came out to half the height of the version in the picture. I substituted one ripe mashed banana in place of sugar, but the rest of the items I used matched the recipe. (I opted for chia seeds intead of flax).
Any recommendations?
Richa says
May 3, 2015 at 11:24 amthe loaf pan must be a different size. i think i forgot to mention the size. i used a 8.5 inch loaf pan and it rises just a bit above the rim. The bread loaf pans can be anywhere from 8.5, 9 and 9.5 inch and the width also varies, which can significantly change the volume. The recipe is also adjusted to be stored in the quart mason jar as a mix and there is only so many cups the jar can hold. you can double the recipe for the 9.5 inch loaf pan.
Lynda says
May 3, 2015 at 11:41 amOh! Good point, I didn’t even think of the loaf pan size. Mine is rather large, I will have to measure it to be sure. Thank you!
Emma says
July 7, 2015 at 11:52 amThis cake comes out fabulously everytime!
samara says
November 3, 2015 at 3:47 pmCan I use coconut flour instead of spelt flour? Thank you
Richa says
November 3, 2015 at 3:50 pmNo. coconut flour behaves very differently that spelt or any other grain flour for that matter. it absorbs a lot more moisture and needs binding agents or gums.
suzi says
October 18, 2016 at 6:37 amyou mention chocolate two times at the end of dry ingredient list. did i miss something? chips i get but the other listed after the spices… you mean like a bar you break up? thanks and i am so making this one, Richa 🙂
Richa says
October 18, 2016 at 10:57 amThe first one is dark or bittersweet and the second one is chocolate chips. Dark chocolate gets blended into the flour. while chocolate chips remain whole in the mix and are layered. i will add it to the instructions.
Jennifer says
October 20, 2016 at 2:09 pmThis was a great recipe. Instead of spelt, I used 1 cup of oat flour, ¼ cup of millet flour and ¼ cup of buckwheat flour. Instead of flax seed, I used ground flax seed. I also cooked it in a 8″ x 11″ baking dish and it cooked up beautifully in 40 minutes. It was great!