Articles & Recipes

Double Dark Chocolate Pumpkin Bread (Gluten Free)

Ashley Sperber - Friday, November 04, 2016
Double Dark Chocolate Pumpkin Bread (Gluten Free)

Ok, let's be honest here... The best part about fall is the resurgence of pumpkin spice, right (insert sarcasm)?  Truth be told, I'm a sucker for cinnamon and nutmeg, just like everyone else.  What I love even more is putting them right where they belong, which is in a yummy seasonal bread accompanied by none other than pumpkin!  Add in a little delectable dark chocolate, and you have yourself a rather scintillating holiday treat.

I made this recipe with oat flour, to make it a gluten free option, but of course, one could use any flour of choice.  I personally used free range eggs in this version, but egg alternatives can always be supplemented for a completely vegan option.

This recipe only calls for a half cup of dark chocolate chips, because I am obviously monitoring the glycemic index, but if you feel so inclined, double up on the portion!

total time: 1 hour
serving size: 8-10

  • 2 cups oat flour (or flour of choice)

  • 1 teaspoon baking powder

  • 1 tablespoon pumpkin spice blend (or 1 teaspoon each cinnamon & nutmeg, and 1/2 teaspoon each ginger and cloves)

  • pinch sea salt

  • 1/2 cup coconut oil, melted

  • 1/2 cup maple syrup (or honey)

  • 2 eggs or egg substitute

  • 1 cup pumpkin puree*

  • 1 teaspoon vanilla extract

  • 1/2 cup walnuts (optional)

  • 1/2 cup raisins (optional)

  • 1/2 cup dark chocolate chips (or more, as desired)

*If you are using freshly cooked pumpkin, blend with 2-4 tablespoons of milk of choice to bring to a smooth consistency.

Set oven to 350 degrees.  Grease a 9x5 pan.  Combine flour, baking powder, and spices in a medium bowl, first.  Separately combine coconut oil, maple syrup, eggs, pumpkin, vanilla, walnuts, raisins and half (1/4 cup) dark chocolate chips into another medium sized bowl.  Once all ingredients are well whisked, poor the liquid ingredients into the dry ingredients and mix to an even consistency.

Pour contents into a pan and allow to bake for 45-55 minutes, depending on whether you are using a glass or metal pan.  After 45 minutes, test to see if the bread is ready by pricking it with a skewer or small knife in the center, to see if renders any batter still.  If it comes out dry, the bread is done.  When the bread is removed, and still piping hot, pour the remaining chocolate chips on top of the bread and allow them to melt into a light, single coating.  Use a rubber spatula to spread an even layer.  Allow to cool for at least an hour before serving!



 
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