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. Today I bring you a freshly baked chocolate pumpkin bread that will have you doing backflips it’s so good. Trust.
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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.
Can I turn it into muffins
YES! This chocolate pumpkin bread can easily be made into muffins. Simply:
- Divide the batter evenly between 12 greased muffin cups.
- Bake for 20-25 minutes until a tester comes out clean or with just a few crumbs attached.
Storing & freezing tips
- 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.
More pumpkin recipes to try
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
- Healthy Marbled Chocolate Pumpkin Muffins
- Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
- Fluffy Whole Wheat Pumpkin Waffles
- Healthy Pumpkin Chocolate Chip Muffins
Get all of my pumpkin recipes here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Coconut Double Chocolate Pumpkin Bread
Ingredients
- 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
Instructions
- 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!
Recipe Notes
Nutrition
Hello! I adore all your recipes! I want to be sure I’m understanding this one correctly. If I don’t have whole wheat pastry flour, or white whole wheat flour, is it correct to use 1 cup all purpose flour AND 3/4 cup whole wheat flour?
Yes that’s correct!!
Hi! I want to make a birthday cake, small, do oyou think it will work as a cake? in a circular small louf?
Hi! I this should work in a 6-inch cake pan (2 inches deep).
This one was kind of a miss for me? Love the chocolate coconut combination but it isn’t quite sweet enough to taste like chocolate cake, and the subtle pumpkin taste makes for a bit of an odd flavor that’s neither chocolate cake nor pumpkin bread. Kind of wish I’d just made your yum straight pumpkin bread, but I love trying all your recipes regardless! Someone in my house or work will love this one! Definitely cooked up nice and looks pretty. 🙂
I am sorry to hear that this recipe didn’t live up to your expectations. Happy to hear you enjoy my recipes and I appreciate you giving this one a try
I am on a low carb diet and avoid grains so whole wheat flour and the traditional gluten free flours don’t work with my diet. Can you swap out almond flour for the wheat flour? I would think it might be thicker and may need more liquid, but am wondering if it will screw something else up. Thank you!
Hi! I wouldn’t recommend swapping in a different flour in this recipe as the texture will be much different. Try my Almond Flour Pumpkin Bread instead 🙂
For the coconut double chocolate pumpkin bread, do you mean “1 cup of regular flour OR 3/4 cup of whole wheat flour”. It reads 1 cup of flour and 3/4 cup of whole wheat.
Hi Monique. Ignore my last comment. I just read Sam’s comment on Substitution for pastry flour. I will try making it today.
Loved this bread!! I didn’t have whole wheat pastry flour so I tried subbing 2/3 cup (60 grams) of oat flour and 1/3 cup (37 grams) of almond flour and I loved the texture!! Perfectly soft with a nice crumb that held together really well. Tastes like a chocolate coconut donut! I baked this in a silicone mini loaf pan (6 mini loaves) for around 18 minutes. Hope this is helpful for anyone looking for a flour substitute!
Love it! I’m glad that worked out well!!
This turned out AMAZING! A few changes I made:
I’m vegan so I did use the flax egg and it seemed to work just fine. Ratio of 1:3 for flax:water was perfect. I also did not have maple syrup on hand so subbed 1/3 cup of agave instead, which also seemed to be fine, I might’ve missed out on some sweetness but the vegan chocolate chips I used more than made up for it! This was the perfect mood booster and my apartment smells like a chocolate factory!
I’m glad those worked out well! 🙂
Swoon! This bread contains everything that I love in a dessert (cocoa, pumpkin, and coconut). It’s a bread that tastes like brownie – wow – moist and decadent! It’s a crowd favorite with my family!
YES all the best flavors! So glad it’s a hit!
I made this and it is AMAZING. Tastes like chocolate cake. Thank you for an absolutely perfect recipe!
After seeing this in your stories today Monique I decided I had to make it (had some pumpkin to use up and it seemed easy and yummy)
First I only had all purpose flour so I looked it up and a bunch of sites said to use Scant 1
Cup all purpose + 2 tbsp cornstarch in place of pastry flour.
I used mini semi sweet choc chips since that’s what I had and olive oil instead of the coconut oil/butter
This was so so so so good. Rich. Great mouth feel. Super decadent feeling and tasting while I felt great knowing that it was much healthier than it felt like it was. This is definitely a keeper.
Thanks for another amazing recipe ❤️
I’m glad those swaps worked out well! Such a great snack or treat 🙂
I halved the recipe and used King Arthur Gluten Free flour and it came out great! Texture (as mentioned) is like a cake or muffin consistency. May have to try turning this into a cupcake with some frosting next time! Thanks for the recipe!
Perfect! And yes it’s just as good as cake 🙂
This is absolutely delicious! This has become my go to loaf recipe and I have baked many. So flavourful, moist and not too sweet. Love it!
So happy you love it!
Do you have any suggestions for converting to almond and coconut flours? I’d love to blend the flavors of this bread into something like the paleo cranberry/orange loaf.
You could try using 1 cup of oat flour OR 1 cup almond flour and 1/2 cup coconut flour. I haven’t tested it so I really am unsure on how it would turn out though — sorry!
One of my favs!
For those wondering about gluten-free…i made just now with 1/2 c chickpea flour, 1/4 almond flour, 1/4 coconut flour and it was great!
Glad those swaps worked out!
Hi, looks amazing but can’t find any pumpkin puree. Could I sub with apple puree ? If so what quantities ?
Thank you!!
Pumpkin purée is usually available at most grocery stores. You can also use sweet potato purée — just roast sweet potatoes, then blend and measure out.
Hi! I was wondering if we could substitute the pumpkin for banana? If so, how would the measurements change? Thank you!
Hi Lindsay! Yes you can use 3 mashed bananas, and perhaps reduce the maple syrup to 1/3 cup. 🙂
Hi! I made this recipe in my mini loaf pan(got 12) and it was so amazing! I used white whole wheat flour, coconut palm sugar, & organic dark chocolate bar chopped up. Such a yummy recipe that I will continue to bake! Thank you!
Delicious! Glad you enjoyed 🙂
Hi Monique,
I’m a huge fan of your recipes since they’re so versatile, easy and tasty.
I just saw this one but I’m gluten-intolerant so I wonder if I could replace the whole wheat flour for a gluten-free flour instead?
Thanks in advance!
Astrid
Hi Astrid! I included some gluten free options in the notes section 🙂 I’d suggest an all-purpose gf flour or chickpea flour!
Hi Monique,
I’m a huge fan of your recipes since they’re so versatile, easy and tasty.
I just saw this one but I’m gluten-intolerant so I wonder if I could replace the whole wheat flour for a gluten-free flour instead?
Thanks in advance!
Astrid
Hi Astrid! I included some gluten free options in the notes section 🙂 I’d suggest an all-purpose gf flour or chickpea flour!
I’ve made this twice since you posted it and I’m in love! Such a great recipe. And honestly it looked exactly like your pictures, which made me so happy!! Thank you!
I’m so glad you love it (and that it turns out beautiful, too!)
This is so delicious! You are right, tastes just like cake!
Yes! Glad you enjoyed 🙂
I used a bourbon maple syrup from trader Joe’s and all purpose flour. Omg….will also try as muffins. This was a husband pleaser! Love your recipes!!!!
That maple syrup sounds amazing! So happy to hear that, Colleen!
I used a bourbon maple syrup from trader Joe’s and all purpose flour. Omg….will also try as muffins. This was a husband pleaser! Love your recipes!!!!
That maple syrup sounds amazing! So happy to hear that, Colleen!
This is an amazing one.
Last night I made this one & pumkin bar. They both turned out AMZAZING….
Monique you rock🙌
Your recipes are THE BEST❤
So happy to hear that Niki! <3
I want to make this for a birthday on Thursday. How many days in advance can I make it?
Hi Gale! I would recommend making it no more than 2 days beforehand so that it stays fresh for serving.
Made this twice already in the past two weeks (once as a birthday cake, my family loved it so much!) and it turned out absolutely amazing!! Such a great and easy recipe, and such a delicious treat at any time of the day!
Amazing!! I’ll have to make this as a birthday cake next 🙂
I just made this recipe into muffins and they are amazing!!! Your recipes are fabulous and very easy to follow. 💜💜💜
So great to hear, Alex! I’ll have to try these as muffins next 🙂
Turned these into muffins – just baked for about 25 minutes. Absolutely amazing! Will definitely make again to share since I already ate the whole batch myself.
Delish!!
This looks amazing Monique, will try today. Just wanna say I love all your recipes and I’m sure this one is another 5 stars. Want to make the pumpkin oatmeal choc chip cookies too!
Thanks so much, Amanda! Hope you love this one 🙂
Followed the exact recipe. So good! Can’t stop eating it! Tastes just like chocolate cake. Thank you!
Amazing! Glad you enjoyed!
This sounds really tasty but I only have a 9 x 5 pan. Would it be ok to bake it in the larger size and if so, would the cooking time need to be adjusted?
This sounds really tasty but I only have a 9 x 5 pan. Would it be ok to bake it in the larger size and if so, would the cooking time need to be adjusted?
Hi Stephanie! I would check on the bread at 45 minutes to start and then add time in about 5-10 minute increments if necessary!
I just did the same thing and I looked it up to see what I should do with a different pan size before reading the reviews🙈I put the oven on 325 and set the timer for 45 minutes. I hope I don’t screw it up!
Just ate a piece after making this and it’s soooo good! I love that the pumpkin and coconut are undertones to the chocolate. Only sub for me was I used mostly honey since maple syrup can’t seem to stay in stock at this house!
Isn’t it a wonderful flavor? Glad you loved it, too (and honey works just fine!)
Oh. Em. Gee. This bread looks incredible! A cup of coffee and a slice (or 3) or this bread needs to happen ASAP.
YES! Weekend plans, maybe? Enjoy 🙂
Oh. Em. Gee. This bread looks incredible! A cup of coffee and a slice (or 3) or this bread needs to happen ASAP.
YES! Weekend plans, maybe? Enjoy 🙂
I made this bread today. I followed the recipe exactly. It is delicious! My husband said, “There’s no way that bread is “healthy” “. It literally tastes like a moist chocolate cake. Yum! I highly recommend!
Amazing! Agreed – it’s just like a chocolate cake (but good-for-you ingredients 🙂 ).
I used all purpose flour and had to sub in canola oil because I ran out of coconut oil but I loved this…. it turned out so beautiful just like the picture and mine is very rich, it tastes like moist chocolate cake! yum
Glad those subs worked out for you! Enjoy 🙂
OMG this looks unbelievable! On my list of recipe to make as soon as I get home for winter break! <3
Yay! Enjoy 🙂
This looks AMAZING. I actually would love to make the prize-winnng bundt cake for Thanksgiving, but was wondering if you had an updated recipe with some tweaks to use almond and/or coconut milk/flour instead? Xxo
I’ve actually only made the recipe as-is (which is what makes it prize-winning!)
Would be great if you provided the weigh measurements for the ingredients.. it’s way easier and ensures you get the exact results every time.
Would be great if you provided the weigh measurements for the ingredients.. it’s way easier and ensures you get the exact results every time.
Can you sub coconut flour for whole wheat? Looks delicious! Hoping to make this weekend!
I also would love to see some more baked goods that include alternative flours (coconut, almond, cassava) rather than the pastry flours! 🙂
Hi Sarah! I use alternative flours in MANY of my baked goods on my site and I try to find a balance for everyone. 🙂 Tomorrow there will be a recipe that uses both almond and coconut.
Hi Emily! Coconut flour is actually much more absorbent – for this recipe I would recommend the gluten free flours I suggested in the notes (a gluten free all-purpose flour or chickpea flour). You could also try 1/4 cup almond flour and 1/4 cup coconut flour!
Made this last night and it’s amazing! Turned out just like the picture and tastes SO good. Thanks Monique! Also your tip about putting peanut butter and cinnamon on top is genius
So great to hear! And yes, PB is everything… 🙂
Can you sub coconut flour for whole wheat? Looks delicious! Hoping to make this weekend!
I also would love to see some more baked goods that include alternative flours (coconut, almond, cassava) rather than the pastry flours! 🙂
Hi Sarah! I use alternative flours in MANY of my baked goods on my site and I try to find a balance for everyone. 🙂 Tomorrow there will be a recipe that uses both almond and coconut.
Me too! I cannot have pastry flour, so I’m always looking for recipes that use nut flours. All the other ingredients are perfect for me and my family to use. Is there a substitute?
Hi Emily! Coconut flour is actually much more absorbent – for this recipe I would recommend the gluten free flours I suggested in the notes (a gluten free all-purpose flour or chickpea flour). You could also try 1/4 cup almond flour and 1/4 cup coconut flour!
Made this last night and it’s amazing! Turned out just like the picture and tastes SO good. Thanks Monique! Also your tip about putting peanut butter and cinnamon on top is genius
So great to hear! And yes, PB is everything… 🙂
Yay! Enjoy 🙂
Thanks so much, Amanda! Hope you love this one 🙂
I just did the same thing and I looked it up to see what I should do with a different pan size before reading the reviews🙈I put the oven on 325 and set the timer for 45 minutes. I hope I don’t screw it up!
I’m so glad you love it (and that it turns out beautiful, too!)
Hi Lindsay! Yes you can use 3 mashed bananas, and perhaps reduce the maple syrup to 1/3 cup. 🙂
Pumpkin purée is usually available at most grocery stores. You can also use sweet potato purée — just roast sweet potatoes, then blend and measure out.