One bowl Double Chocolate Paleo Pumpkin Bread – a quick and easy dessert bread loaded with moist pumpkin and studded with melty chocolate chunks | Grain Free + Dairy Free + Refined Sugar Free
So we’ve already got:
pumpkin bread ✔️
pumpkin muffins (x’s 2) ✔️
pumpkin cookies ✔️
pumpkin cheesecake ✔️
pumpkin roll ✔️
pumpkin juice ✔️
…and then some. And in all of this tasty, pumpkin happenings there has been a severe lack of chocolate. So today – we remedy that with this Double Chocolate (to make up for lost time) Paleo Pumpkin Bread.
Let’s get to it!
How to Make: Double Chocolate Paleo Pumpkin Bread
Despite the somewhat lengthy ingredient list this recipe is actually really simple! It’s made all in one bowl using typical paleo pantry staples and bakes up in about an hour.
If you wanted to cut down on ingredients to make this even more straight forward you can always ditch the individual spices and just use 2 teaspoons of your favourite pumpkin spice blend.
I always like making pumpkin breads like this in the evening to enjoy the next day so that the flavour has time to intensify over night. A slice of this and a cup of coffee is not a bad way to start your day, my friends.
Bottom line, this cake is rich, moist, easy and suuuuuper chocolatey.
And I mean…if pumpkin is a fruit and dark chocolate is full of antioxidants that means that this paleo pumpkin bread is healthy right? Let’s just say yes and call it a day! At the very least it’s god for the soul and I’m all about that.
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Double Chocolate Paleo Pumpkin Bread
One bowl Double Chocolate Paleo Pumpkin Bread - a quick and easy dessert bread loaded with moist pumpkin and studded with melty chocolate chunks | Grain Free + Dairy Free + Refined Sugar Free
Ingredients
- 4 whole eggs
- 1 teaspoon vanilla extract
- 1/4 cup | 85 grams honey or maple syrup for low FODMAP
- 1/2 cup | 104 grams melted coconut oil
- 1 cup | 225 grams pumpkin puree
- 1/3 cup |37 grams coconut flour
- 1/3 cup | 40 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 100 grams dairy free dark chocolate (about 2/3 cup in chips)
Instructions
- Heat your oven to 350°F/175°C
- Beat the eggs in a medium sized bowl. Add the vanilla, honey, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
- Add the coconut flour, cocoa powder, baking soda, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.
- Stir in your most of chocolate chunks until fully combined. Save a few for scattering over the top.
- Grease a standard sized loaf pan, or line with parchment and scoop your batter into the pan. Scatter the remaining chocolate chunks over the top of your unbakes loaf.
- Place in the oven and bake for 45-50 minutes, or until a knife going into the centre comes out clean. Let cool completely in the pan before slicing and serving.
Notes
Instead of adding all the spices individually feel free to just add 2 teaspoons of your own pumpkin spice blend.
Store these in an airtight container in the fridge for about a week or about 4 days at room temperature.
Nutrition Information:
Yield:
8Serving Size:
sliceAmount Per Serving:Calories: 286 Saturated Fat: 17g Cholesterol: 81mg Sodium: 195mg Carbohydrates: 21g Fiber: 4g Sugar: 11g Protein: 5g
Kristi says
3rd August 2019 at 6:29 pmThanks for sharing! We made this bread today and it was DELICIOUS!
Sarah Nevins says
3rd August 2019 at 10:53 pmSo glad you liked it! Thanks Kristi!
Erica says
26th October 2018 at 2:13 amCan you substitute something else for coconut oil? Maybe butter and if so, how much? Thanks!
Sarah says
26th October 2018 at 7:57 amHi Erica! Butter might work but I haven’t actually tried it myself so I can’t say for sure. I have had reader use butter in other recipes that are very similar to this and it sounds like it does work but it can end up feeling a little more greasy than it’s supposed to
Lori says
12th October 2018 at 1:39 pmAny idea how you would convert this to bake in a Bundt pan?
Sarah says
12th October 2018 at 8:13 pmHi Lori – I’m afraid I don’t know! I feel like you’d need to double it in order to make enough to fill up a bundt pan but I haven’t tried doubling this so I’m not sure how it will turn out. Sorry I couldn’t be more help here!
Jennifer says
2nd September 2018 at 12:30 amWhere did you get the parchment liner?
Sarah says
2nd September 2018 at 4:49 pmIf you live in the UK you can buy them at Sainsbury’s but if you’re in the US I’m pretty sure I’ve seen them in Michael’s/other types of crafts stores in the baking section. You can also get them on Amazon https://www.amazon.com/N-J-Products-KCLL1LB-Liner/dp/B004VQTD8Y/ref=sr_1_4?ie=UTF8&qid=1535903359&sr=8-4&keywords=parchment+loaf+liners+for+baking&dpID=41vLMH706tL&preST=_SX300_QL70_&dpSrc=srch
Shannon says
30th August 2018 at 10:18 pmCan you receommend a different flour to make this Low FODMAP? I’m not sure if you have tried anything else and gotten a similar consistency/texture. Thanks!
Sarah says
1st September 2018 at 10:34 pmHi Shannon! For this recipe in particular I can’t recommend any good 1:1 flour substitutes – coconut flour is such an absorbent flour that it needs a lot more moisture than most other flours making it hard to sub out here. Sorry I couldn’t be more help!
Bianca T says
24th November 2017 at 5:18 pmcould i make these as muffins? what baking time would you predict for them?
Sarah says
25th November 2017 at 4:06 amI haven’t tried these in muffin form yet but I think you should be able to bake at 350 for about 18-20 minutes
Christine Payne says
16th November 2017 at 1:19 amThis is one of the best Paleo desserts I’ve ever made. This is a definite keeper! I added pecan halves on top which made it even prettier. The combination of pumpkin spice and chocolate are out of this world, and the bread is nice and moist. Thank you, thank you, thank you!
Sarah says
16th November 2017 at 4:15 amHi Christine! SO happy to hear that – thank you so much for coming back to let me know how it went 🙂
Tina says
13th November 2017 at 4:01 amHi, I just put in the oven and hoping for the best. Just before I put in the oven I realized the unsweetened cocoa was missing. The instructions do not indicate when to add. Was I suppose to add at Step 3? Thanks!
Sarah says
13th November 2017 at 4:13 amOh no! Thanks for pointing that out to me – SO sorry about that! It’s supposed to go in along with the coconut flour and dry ingredients. If at the end of the cook time if still too moist in the middle try lowering the heat down to 325 and letting it cook another 15-20 minutes. Again – really sorry about that!
Candace Kennedy says
10th November 2017 at 5:32 pmOh my gosh! These look delicious! My husband is going to love these! 😉
Sarah says
10th November 2017 at 7:29 pmThanks Candace!
Nikki says
9th November 2017 at 4:30 amCan you sub bananas for the pumpkin? And about how many bananas?!
Sarah says
9th November 2017 at 1:34 pmHi Nikki! Though I haven’t yet tried that myself that shouldn’t be a problem! Usually a cup of bananas comes out to about 3 so that should do it. If you do try it could you come back to let me know how it went with the bananas? Thanks!
Joyce says
7th November 2017 at 11:42 pmThis looks great! I have a question: how many grams of coconut flour and cocoa powder? Thank you
Sarah says
8th November 2017 at 1:26 amOops! Sorry about that – thanks for pointing that out to me! 40 grams cocoa powder & 37 coconut flour. Hope you like it!
Claire P says
6th November 2017 at 7:33 amIt looks so lovely and delicious, the recipe also includes my favorite item. I will definitely be going to try and give a feedback 🙂 Thanks for the recipe too Sarah 🙂
Sarah says
6th November 2017 at 12:51 pmThanks Claire! Hope you like it as much as we do 🙂