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Coconut Double Chocolate Pumpkin Bread

Healthy double chocolate pumpkin bread made with vitamin A packed pumpkin, shredded coconut and whole wheat flour. Tastes like a slice chocolate cake!

Prep Time
10 mins
Cook Time
1 hour
Total Time
1 hour 10 mins

coconut double chocolate pumpkin bread in a loaf pan

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.

double chocolate pumpkin bread sliced next to a knife

So here we are with another baked treat that sang to my soul from the first time I dreamt it up: double chocolate pumpkin bread made with whole wheat pastry flour, shredded coconut, pumpkin puree and naturally sweetened with coconut.

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.

See how to make the coconut double chocolate pumpkin bread:

coconut double chocolate pumpkin bread sliced

I hope you love this vitamin A (thanks to pumpkin!) & iron (thanks to cocoa) packed 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! 

More healthy 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

Coconut Double Chocolate Pumpkin Bread

5 from 12 votes
Course Bread, Breakfast, Dairy Free, Pumpkin, Snack
Keyword chocolate pumpkin bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serves 12
Healthy double chocolate pumpkin bread made with vitamin A packed pumpkin, coconut and whole wheat flour. Tastes like a slice chocolate cake!

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

  1. Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray.
  2. In a large bowl, mix together pumpkin, maple syrup, coconut oil, egg and vanilla.
  3. 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.
  4. 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

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)

Nutrition
Servings: 12 slices
Serving size: 1 slice
Calories: 214kcal
Fat: 12.3g
Saturated fat: 8.8g
Carbohydrates: 28.9g
Fiber: 6.2g
Sugar: 15.3g
Protein: 4.1g

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