Pumpkin Pecan Chocolate Loaf (GF)

In the transition into winter, I’m craving hearty meals, including breakfast. This recipe I found recently and I’m really happy with how it turned out. Unlike a lot of gluten-free loaves that are very crumbly, this one stays together. When I posted my successful (and delicious looking) fresh loaf on Instagram, you all wanted to get the recipe, so I thought I’d better share!


This recipe has the crumbly top with a dense, moist inside. With chunks of toasted pecan and ooey gooey chocolate, each bite is oh so satisfying.

Plant-Based. Refined Sugar Free. Whole Foods. Gluten Free

This recipe is great to make it:

  • you want a healthy, nutrient-dense loaf that is a crowd-pleaser;

  • you need another recipe to use up all the pumpkin from your garden';

  • you’re tired of the usual breakfast and want something delicious to eat to start the morning.

You can find the recipe on the Beaming Baker website. I made a couple of modifications you can incorporate if you want:

  • I added two flax eggs instead of one. I wanted more flax to boost the nutritional value, and I’ve been having bad luck with crumbly recipes, so I figured it couldn’t hurt. It didn’t!

  • I added 1 egg. Our chickens have been producing eggs faster than we can eat them, so it’s one more thing I can use it in! This does make the recipe not vegan, so choose what you prefer.

  • Pecans! I toasted about 1/2 cup of pecan pieces to add in.

  • 1/4 cup more pumpkin (I wasn’t going to leave just that small bit in the can).

  • I omitted the coconut sugar and only used honey in place of maple syrup (this does take down the sweetness, which I appreciate for a breakfast loaf, but may add if it’s for coffee-time snacks)

Baking can be very precise, but I’m fortunate that this recipe could be tweaked a bit and still turn out delicious. Do you have favourite loaf recipes? Leave a comment below!