Why does baking give me such joy? It is the smell of chocolate melting into puddles of goodness? Is it the adventure of putting unique flavors together? Is it warming my house with the aroma of cinnamon in the fall? Or perhaps it’s the end result: a beautiful baked treat to share and make someone smile.
What I do know is that I’ll never stop baking goodies to share with you so hopefully they make you as happy as they make me.
When I first started blogging back in 2011, I made a rich, luxurious pumpkin bundt cake swirled with a chocolate-coconut layer. It was so amazing it won Nordic Ware’s bundt cake contest. What can I say? I’m in OG baker. Been kicking it in the kitchen as long as Jay-Z has been rapping.
K probably not that long. I just googled it and he’s actually almost 50.
BUT I really do enjoy baking something indulgent now and then, and there’s absolutely nothing wrong with that. Baking to share, baking because it brings you joy, baking because you can. BAKING MY HEART OUT.
Ingredients in healthy chocolate pumpkin bread
This incredible coconut double chocolate pumpkin bread had hints of pumpkin pie spice, toasted coconut and rich, dark chocolate in every bite. It just so happens to be naturally sweetened (plus some chocolate chips) and dairy free. Seriously, what more could you want? Here’s what you’ll need to make it:
- Pumpkin puree: feel free to use canned pumpkin puree or make your own with this tutorial! It adds the perfect amount of moisture and a boost of vitamin A.
- Maple syrup: this healthy chocolate pumpkin bread is naturally sweetened with a bit of pure maple syrup. You can also sub coconut palm syrup.
- Coconut oil: you’ll just need a few tablespoons of melted coconut oil for additional moisture. You could also use butter or vegan butter.
- Egg: we’re only using 1 egg in this bread. You can also try using a flax egg (instructions in the notes section) but know that I haven’t yet tested it.
- Vanilla extract: for that boost of flavor.
- Whole wheat pastry flour: I love baking with whole wheat pastry flour because it adds whole grains while making this bread super fluffy. You can also use white whole wheat flour OR feel free to sub 1 cup all purpose flour and 3/4 cup whole wheat flour. See the notes section for a gluten free suggestion.
- Cocoa powder: be sure to use a good quality, unsweetened cocoa powder for the perfect, rich chocolate flavor. You can also use cacao powder.
- Baking soda & salt: so that the bread bakes up properly.
- Pumpkin spices: feel free to use pre-made pumpkin pie spice or a mix of cinnamon, nutmeg, ginger & allspice or cloves.
- For filling & topping: unsweetened shredded coconut & dark chocolate chips (or dairy free chocolate chips).
I swear it tastes like a slice of chocolate cake with just a hint of cinnamon-pumpkin flavor. I love enjoy a slice with a cup of coffee in the afternoon. Oh and don’t forget to spread a little salted almond butter on top + sprinkle of cinnamon. It will change your world.
Tips for making healthy chocolate pumpkin bread
- Follow the recipe. The best way to ensure the success of this easy, healthy chocolate pumpkin bread is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your egg is at room temperature. If your egg is too cold you risk the butter coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
- Do not overmix the batter. If you overmix batter you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Line your loaf pan. I recommend lining your loaf pan with parchment paper AND spraying it with nonstick cooking spray so that your pumpkin bread comes out easily.
How to store healthy chocolate pumpkin bread
This bread will last for a few days on the counter, but after that I suggest wrapping it up and keeping it in the fridge.
How to freeze chocolate pumpkin bread
Let the chocolate pumpkin bread completely cool and wrap it tightly with aluminum foil. Then, place in a freezer-friendly bag and pop it into the freezer. Bread will keep in the freezer for up to 3 months.
More pumpkin recipes to try
I hope you love this healthy chocolate pumpkin bread recipe. If you make it, be sure to rate it below and leave a comment! You can also follow me on Instagram and tag #ambitiouskitchen!
Coconut Double Chocolate Pumpkin Bread
Healthy double chocolate pumpkin bread made with vitamin A packed pumpkin, shredded coconut and whole wheat flour. This incredible healthy chocolate pumpkin bread is perfectly moist, naturally sweetened and tastes like a slice chocolate cake!
- Wet ingredients:
- 1 1/2 cups pumpkin puree
- ½ cup maple syrup (or sub coconut palm syrup)
- 3 tablespoons coconut oil, melted and cooled
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- ½ cup good-quality unsweetened cocoa powder (or cacao)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, 1/4 teaspoon nutmeg, ⅛ teaspoon ginger, ⅛ teaspoon allspice or cloves)
- 1/4 teaspoon salt
- ½ cup unsweetened shredded coconut
- 1/2 cup dark chocolate chips
- For topping:
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons dark chocolate chips
Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray.
In a large bowl, mix together pumpkin, maple syrup, coconut oil, egg and vanilla.
In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, pumpkin pie spice and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and shredded coconut.
Pour batter into loaf pan and spread out evenly. Top with coconut and chocolate chips. Bake for 55-65 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
To make gluten free: I would suggest using an all purpose gluten free flour or chickpea flour as a sub.
To make vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
To store: this bread will last for a few days on the counter, but after that I suggest wrapping it up and keeping it in the fridge.
To freeze: let the chocolate pumpkin bread completely cool and wrap it tightly with aluminum foil. Then, place in a freezer-friendly bag and pop it into the freezer. Bread will keep in the freezer for up to 3 months.