Coconut Double Chocolate Pumpkin Bread

The first time I tried Coconut Double Chocolate Pumpkin Bread, I was instantly transported to a cozy autumn afternoon. The air was crisp, and I could smell the faint aroma of pumpkin and chocolate wafting from the kitchen. I found myself rummaging through the pantry, eager to recreate that warm, comforting loaf that seemed to embody the spirit of fall. Each bite was a heavenly experience, a delightful fusion of rich chocolate and sweet coconut intertwined with the earthy taste of pumpkin. It became my go-to recipe for gatherings, and I love sharing it with friends and family. There’s something magical about this bread that makes it perfect for any occasion, especially as the leaves change and the holidays approach.

What truly sets Coconut Double Chocolate Pumpkin Bread apart is how versatile it is. Whether you enjoy it for breakfast, as a snack, or even as a dessert, it never fails to impress. The moist texture and delightful flavor invite everyone to gather around the table, and before you know it, the whole loaf has disappeared! I can promise that once you make it, you will be as hooked as I am.

Not only does this recipe taste incredible, but it also brings with it the warmth of home and happy memories. As I pull it out of the oven, I can already envision the smiles on my loved ones’ faces as they take their first bites. This bread has a way of bringing us together, and I’m thrilled to share my version with all of you!

What to Gather for Coconut Double Chocolate Pumpkin Bread

Before we dive into baking, let’s explore the essential ingredients that make Coconut Double Chocolate Pumpkin Bread so special. Each component plays a vital role in crafting this delightful loaf. The combination of flavors and textures creates a unique experience that celebrates the season.

• 1 1/2 cups pumpkin puree – This is the star ingredient that offers moisture and a lovely earthy flavor.
• ½ cup maple syrup – Adds natural sweetness and depth; you can substitute with coconut palm syrup if preferred.
• 3 tablespoons coconut oil, melted and cooled – This healthy fat contributes to the moistness of the bread.
• 1 egg, at room temperature – Binds the ingredients together for a cohesive texture.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1 cup whole wheat pastry flour – For a nutty base, providing fiber and nutrients.
• ½ cup unsweetened cocoa powder – Gives the bread its rich chocolate flavor.
• 1 teaspoon baking soda – Helps the bread rise and become fluffy.
• 1 teaspoon pumpkin pie spice – A warm blend that indulges your autumn cravings.
• ¼ teaspoon salt – A crucial ingredient that balances flavors.
• ½ cup unsweetened shredded coconut – Adds texture and a hint of tropical sweetness.
• ½ cup dark chocolate chips – Bursting through each slice, providing that satisfying chocolate hit.
• 2 tablespoons unsweetened shredded coconut (for topping) – Extra texture on top of the loaf.
• 2 tablespoons dark chocolate chips (for topping) – A finishing touch that makes the bread visually appealing.

Recipe Steps for Coconut Double Chocolate Pumpkin Bread

Getting started with Coconut Double Chocolate Pumpkin Bread is a breeze, and you’ll be amazed at how quickly this delightful loaf comes together. Let’s go through the steps to create this delicious bread!

1. Preheat your oven to 350 degrees F. This is an essential step to ensure that your bread cooks evenly and rises beautifully. While the oven heats up, get your loaf pan ready. I recommend lining it with parchment paper for easy removal, or you can use nonstick cooking spray.
2. In a large bowl, mix together the pumpkin puree, maple syrup, coconut oil, egg, and vanilla extract. Use a whisk or a fork to ensure everything is well combined. The mixture should be smooth and slightly glossy.
3. In another bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, pumpkin pie spice, and salt. Make sure to break up any clumps and create a uniform mixture. This step is crucial to avoid pockets of dry ingredients in your bread.
4. Add the dry ingredients to the wet mixture. Gently fold them together until just combined. Be careful not to overmix; you want the batter to remain light and fluffy.
5. Now, fold in the dark chocolate chips and shredded coconut. These ingredients will add delightful bursts of flavor and texture throughout the bread.
6. Pour the batter into your prepared loaf pan, spreading it out evenly with a spatula. It’s important to ensure the batter is level, so it bakes evenly.
7. Top the batter with the additional unsweetened shredded coconut and dark chocolate chips. This step not only adds a lovely presentation but also enhances the flavor.
8. Bake in the preheated oven for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the loaf. It should come out clean or with just a few crumbs attached. Keep an eye on it towards the end of the baking time!
9. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This allows it to set properly before transferring it to a cooling rack.
10. Let it cool completely before slicing. This part can be tough, but trust me, it’s worth the wait! Enjoy each slice on its own, or pair it with your favorite spread!

Tips and Variations

Here are some handy tips and variations to consider while preparing your Coconut Double Chocolate Pumpkin Bread. Enjoy the process and feel free to get creative!

• Storage: To store leftovers, wrap the bread in plastic wrap and keep it at room temperature for a few days. If you want to keep it longer, refrigerate it.
• Freezing: You can freeze the bread for up to three months. Allow it to cool completely, then wrap it tightly in aluminum foil and place it in a freezer-friendly bag.
• Variations: Consider adding nuts like walnuts or pecans for added crunch and flavor.
• Spice It Up: If you enjoy spices, try adding a pinch of ginger or cloves for an extra kick.
• Less Sweet: If you prefer a less sweet bread, reduce the amount of maple syrup slightly.
• Pumpkin Substitute: If you don’t have pumpkin puree, try using apple sauce for a different flavor profile.

What to Serve With Coconut Double Chocolate Pumpkin Bread

When it comes to serving Coconut Double Chocolate Pumpkin Bread, the possibilities are endless. Here are some delightful pairings and occasions to consider:

• Morning Coffee: Enjoy a slice with your morning coffee or tea for a comforting start to your day.
• Brunch Delight: This bread is perfect for brunch gatherings, complementing other dishes like egg casseroles or fruit salads.
• Seasonal Treat: Serve it during autumn gatherings and harvest festivals to celebrate the season’s flavors.
• Afternoon Snack: It makes a wholesome afternoon snack, enjoyed with a smear of your favorite nut butter.
• Dessert Option: Slice it up and serve with whipped cream or a scoop of ice cream for a delectable dessert.
• Gift Idea: Wrap a loaf as a thoughtful gift during the holidays; it’s sure to be a hit!

FAQ

Conclusion

In conclusion, Coconut Double Chocolate Pumpkin Bread is a beautiful blend of flavors that captures the essence of autumn. It’s an easy recipe that yields a moist, delicious loaf that you’ll be proud to share. I encourage you to try this recipe, whether for yourself or as a special treat for loved ones. Happy baking!

Coconut Double Chocolate Pumpkin Bread

The ultimate comfort food, Coconut Double Chocolate Pumpkin Bread combines rich chocolate with the warm flavors of pumpkin and coconut. It's easy to make and perfect for sharing with friends and family. Treat yourself to this delightful loaf tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups pumpkin puree
• ½ cup maple syrup or sub coconut palm syrup
• 3 tablespoons coconut oil melted and cooled
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour or white whole wheat flour
• ½ cup unsweetened cocoa powder or cacao
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice or ½ teaspoon cinnamon, 1/4 teaspoon nutmeg, ? teaspoon ginger, ? teaspoon allspice or cloves
• ¼ teaspoon salt
• ½ cup unsweetened shredded coconut
• ½ cup dark chocolate chips
• 2 tablespoons unsweetened shredded coconut for topping
• 2 tablespoons dark chocolate chips for topping

Equipment

• Oven
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray.
2. In a large bowl, mix together pumpkin puree, maple syrup, coconut oil, egg, and vanilla extract until smooth.
3. In another bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, pumpkin pie spice, and salt.
4. Add the dry ingredients to the wet mixture and gently fold them until just combined.
5. Fold in dark chocolate chips and shredded coconut.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Top the batter with unsweetened shredded coconut and dark chocolate chips.
8. Bake for 55 to 65 minutes or until a toothpick comes out clean or with a few crumbs attached.
9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

• Gluten-Free: You can use all-purpose gluten-free flour or chickpea flour as a substitute.
• Vegan Option: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
• Storage: The bread will last for a few days on the counter. For longer storage, refrigerate it.
• Freezing: Cool completely, wrap in aluminum foil, and freeze for up to three months.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.