Delicious Chocolate Pumpkin Bread

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Delicious Chocolate Pumpkin Bread

If you’re on the hunt for the ultimate pumpkin spice recipe this fall, trust me, you gotta try this Double Chocolate Pumpkin Bread. It’s like a double whammy of chocolatey goodness with that extra autumn twist. I’ve been whipping this up for a few years now, and every single time, it never fails to knock my socks off. I usually go for gluten-free flour to keep it paleo, but hey, you do you – regular flour works too! This one’s a definite must for your fall baking lineup.

Wet Ingredients:

  • 1.5 cups of organic pumpkin puree
  • 1/2 cup of maple syrup
  • 3 tablespoons of coconut oil (melted and cooled)
  • 1 egg
  • 1 teaspoon of vanilla extract

Dry Ingredients:

  • 1 cup of flour (I used 1 to 1 gluten-free baking flour)
  • 1/2 cup of unsweetened cacao powder
  • 1 teaspoon of baking soda
  • 1-2 teaspoons of pumpkin pie spice
  • 1/2 cup of unsweetened shredded coconut
  • 1/2 cup of chocolate chips (I used Hu’s Kitchen)
  • A pinch of salt
  • Some extra coconut and chocolate for topping

Now, let’s get cooking:

  1. To kick things off, preheat your oven to 350°F and line a loaf pan with parchment paper.
  2. Grab a big bowl and mix up all the wet ingredients until everything’s smooth and cozy together.
  3. In another bowl, whisk up the dry ingredients. Gradually sift this dry mixture into the wet ingredients, giving it a good stir until you’ve got yourself some batter. As a grand finale, gently fold in the shredded coconut and those luscious dark chocolate chips.
  4. Pour that lovely batter into the prepared loaf pan, and go ahead and sprinkle some more chocolate chips and shredded coconut on top. The more, the merrier!
  5. Pop it in the oven at 350°F and let it work its magic for 55-70 minutes or until a toothpick you stick into the center comes out clean. Enjoy your delicious Double Chocolate Pumpkin Bread!

 

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