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.
- 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
- 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:
- To kick things off, preheat your oven to 350°F and line a loaf pan with parchment paper.
- Grab a big bowl and mix up all the wet ingredients until everything’s smooth and cozy together.
- 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.
- 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!
- 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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