You’ll love this foolproof recipe for DOUBLE CHOCOLATE PUMPKIN BREAD recipe that is dairy free, gluten free, refined sugar free, and paleo!
….Told myself I would only make one pumpkin-based recipe this fall when I made these pumpkin spice energy bites, but then I ended up stumbling across this recipe for double chocolate pumpkin bread by A Saucy Kitchen and I’ve made it five times in the span of three weeks, so not only do I need an intervention but I also need to apologize for going back on my word of only sticking to one pumpkin recipe. Also, sorry for the run-on sentence š
And yes, you read that correctly; I have made FIVE loaves of this in less than a month. Now granted one loaf was for a friend, but that still leaves four loaves in less than a month. It’s THAT GOOD.
I will say I haven’t had them all to myself – I brought some in for my coworker and our intern and they both loved it as well. In fact, I knew this recipe was a winner when it got the seal of approval from my coworker, who is one of the most brutally honest and particular people I know, especially when it comes to baked goods. Usually seeking outward approval is a recipe for disaster, but when it comes to recipe testing, I always love hearing that someone else loves and approves of my recipes…especially when they are healthified!
In the few times that I do attempt to bake, I typically try to “healthify” recipes in some fashion. Not because traditional baked goods or desserts are inherently “bad” (they aren’t), but just because I personally prefer making more nutrient-dense swaps. This double chocolate pumpkin bread recipe is dairy free, gluten free, and refined sugar free, and it’s paleo as well! However, whether or not you identify with any of these approaches to eating, I have no doubt that you will absolutely enjoy every bite of this bread.
A heads up, this recipe uses coconut flour. Coconut flour isn’t like most flours — it’s SUPER absorbent, so you need LESS of it. This means that it is NOT an equal substitution for something like whole wheat flour or almond flour!!!! Please don’t overlook that and make the same mistake that I’ve made in the past. If you try to substitute the coconut flour for a different type, you will also need to adjust the amount of liquid and eggs. I’m not sure how I passed food science in undergrad, because I actually have no clue what the correct replacement and substitution ratio is! BUT, thankfully Google is a thing, so if you are wanting to try a different flour aside from coconut, then I’d suggest doing a quick search to find an appropriate conversion. Honestly though, I’d recommend that you just save your energy and sanity and stick to coconut flour…unless of course, you have an allergy!
Have you ever baked with coconut flour? I used to HATE when recipes called for it, but once I got a handle on the substitution situation and realized that it actually takes a lot less to make a recipe than other flours (which then translates into a cheaper cost per serving!!!), I was sold.
Try this one out if you’re needing a yummy dessert (or breakfast!) for the upcoming holiday season!
- 4 eggs
- 1 cup canned pure pumpkin
- Ā¼ cup maple syrup
- Ā½ cup coconut oil, melted
- 1 tsp vanilla extract
- 1/3 cup coconut flour
- 1/3 cup raw cacao powder (or cocoa powder)
- 4 scoops collagen peptides (totally optional)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup dark chocolate chips
- Preheat oven to 350F and spray a loaf pan with coconut oil.
- In a large bowl, whisk together wet ingredients until smooth. In a small bowl, whisk dry ingredients together.
- Add dry ingredients to bowl with wet ingredients and mix until batter is smooth without any lumps. Stir in Ā¾ of the chocolate chips.
- Pour batter into loaf pan, then sprinkle with remaining chocolate chips. Place in the oven and bake for 45-50 minutes, or until knife/toothpick poked in the center comes out clean.
- Allow bread to cool completely before slicing. Store on the counter for up to 3 days or in the fridge for up to 5 days.
Hey clara! How do uou think Chickpea flour would work in thjs recipe instead of coconut flour? I have some in mY cabinent i have been trying to use up š Thanks for sharing!
hi kristen! i have never used chickpea flour so i’m not sure. however, coconut flour isn’t an easy conversion and depending on the flour you will need more/less eggs and liquid. i’d stick with coconut flour for this recipe and use the chickpea for something else!
Just made this and it turned out so moist its honestly just Wet…I baked it for the full 50 minutes and a toothpick came out clean (I checked multiple spots). It looks much wetter than the bread in your photo too. Any idea what i should do differently if i make it again??
I haven’t had that happen to anyone else yet, so I’m not sure. Did you use coconut flour?
Yes, I did use coconut flour! I followed the recipe exactly so I haven’t got a clue why it turned out so funny…
Hi Clara,
What would 4 scoops of collagen equal to? Im not sure if our scoops are all the same size. Thanks!
Anywhere from 32-40 grams total!
Hey! This looks amazing. Any suggestions on an egg substitute? Im Very sensitive to eggs so i try to substitute when i can
hey ashley! i have had people substitute using flax eggs and they said it turned out well!! to make a flax egg, mix 1 T ground flaxseed meal with 3 T of water. Mix it together then let sit in your fridge for 15-20 min to thicken — so, you’d do that for total # of eggs needed. hope that helps!
If i were to make this recipE into Muffins how Should i change the cooke time/temperature?
Just cut down the time! Try 12-15 minutes!