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Coconut Double Chocolate Pumpkin Bread

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!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.