Description
A delicious gluten-free chocolate pumpkin bread that combines the flavors of pumpkin and chocolate for a perfect treat.
Ingredients
Scale
- 1 cup (200g) coconut sugar, packed
- 2 large eggs
- 1 (15 oz) (425g) can pumpkin puree, not pumpkin pie filling
- 1/2 cup (125ml) coconut oil, melted and cooled
- 2 tbsp (30ml) apple cider vinegar
- 2 tsp (10ml) vanilla extract
- 1 cup (120g) gluten free flour, 1:1 blend
- 3/4 cup (75g) super fine blanched almond flour
- 1/3 cup (35g) unsweetened cocoa powder
- 2 tbsp (15g) pumpkin pie spice
- 2 tsp (10g) baking powder
- 2 tsp (10g) baking soda
- 1 tsp (2g) ground cinnamon
- 1/4 tsp (1g) salt
- 1/2 cup (90g) semi sweet chocolate chips
- 1 cup (175g) semi sweet chocolate chips (for ganache)
- 3 tbsp (45ml) coconut oil (for ganache)
- 1 tbsp (15ml) coconut cream (for ganache)
- 1 tsp (5ml) vanilla extract (for ganache)
Instructions
- Mix Wet Ingredients: Start by mixing the pumpkin puree, coconut cream, and vanilla extract in a large bowl. You will notice the creamy texture forming, and the sweet pumpkin aroma filling your kitchen. This step is key for a smooth batter. Just be cautious not to overmix, which can make the bread denser.
- Combine Dry Ingredients: In another bowl, whisk together gluten-free flour, cocoa powder, baking soda, and pumpkin spice. You will see the rich color from the cocoa and smell the spices. This ensures even distribution of flavors. Be careful not to leave any lumps; they can become stubborn during baking.
- Blend Ingredients Together: Gently add the dry mixture to the wet ingredients, stirring until just combined. The batter should be thick and creamy, with a delightful chocolate scent wafting around. Remember, you do not want to overdo it; a few lumps are okay. Overmixing can lead to a tough texture.
- Add Chocolate Chips: Fold in the dark chocolate chips, letting them nestle throughout the batter. You will see little pockets of chocolate waiting to melt in your bread. This step is all about adding that chocolatey goodness. Avoid stirring too vigorously, or the chips might break apart.
- Pour Batter into Pan: Coat your loaf pan with non-stick spray before pouring in the batter. You will want to get it all in there, smoothing the top so it is even. A well-greased pan prevents sticking later. Do not forget to retain a little space at the top, since the bread will rise during baking.
- Bake to Perfection: Bake in a preheated oven for about 45 minutes, or until a toothpick comes out clean. You will notice the bread rising and the chocolate aroma intensifying. Keep an eye on it to prevent overbaking; a toothpick test is your best friend here.
- Cool & Slice: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. You will want to smell that warm chocolate scent before slicing. It is tempting to cut right away, but cooling helps the texture set up nicely. Patience pays off with each slice.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week, but the bread may not be as moist. Freeze slices with parchment paper between them for later.
- Expert Tips: If your bread turns out dense, opting for a quality gluten-free flour blend can help avoid heaviness. When your chocolate ganache feels overly thick, mixing in a little extra coconut cream can achieve a smoother texture. If you find your bread drying out, be cautious with the baking time and remember to perform the toothpick test for doneness. For better rising, check if your baking soda is fresh; consider adding more apple cider vinegar to help with leavening. When choosing pumpkin, make sure to opt for pumpkin puree instead of pumpkin pie filling to prevent unwanted sweetness.
- Reheating Instructions: Reheat slices in a microwave for 10-15 seconds or using an oven at 350 degrees F for about 5 minutes to warm them through.
- Serving Suggestions: Serve with a glass of almond milk. Pair with a hot cup of coffee. Add a scoop of vanilla ice cream on top. Enjoy with a sprinkle of sea salt for contrast. Top with extra chocolate chips before serving.
- Recipe Variations: Make it a chocolate chip pumpkin muffin. Replace cocoa powder with carob powder for a different flavor. Add chopped nuts for added texture. Use maple syrup instead of coconut sugar for a different sweetness. Incorporate dried cranberries for a fruity twist.
- Ingredient Notes: Ensure to use pumpkin puree and not pumpkin pie filling for best results. Use a gluten-free cup-for-cup flour blend for best results. Let the bread cool before frosting with ganache.
Nutrition
- Serving Size: 1 slice
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null