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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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
- 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)
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.
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.
Sarah
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Where did you get the parchment liner?
If 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
Can 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!
Hi 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!
could i make these as muffins? what baking time would you predict for them?
I haven’t tried these in muffin form yet but I think you should be able to bake at 350 for about 18-20 minutes
This 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!
Hi Christine! SO happy to hear that – thank you so much for coming back to let me know how it went 🙂
Hi, 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!
Oh 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!
Oh my gosh! These look delicious! My husband is going to love these! 😉
Thanks Candace!
Can you sub bananas for the pumpkin? And about how many bananas?!
Hi 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!
This looks great! I have a question: how many grams of coconut flour and cocoa powder? Thank you
Oops! Sorry about that – thanks for pointing that out to me! 40 grams cocoa powder & 37 coconut flour. Hope you like it!
It 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 🙂
Thanks Claire! Hope you like it as much as we do 🙂