1teaspoonpumpkin pie spice (or ½ teaspoon cinnamon, 1/4 teaspoon nutmeg, ⅛ teaspoon ginger, ⅛ teaspoon allspice or cloves)
½cupunsweetened shredded coconut
1/2cupdark chocolate chips
2tablespoonsunsweetened shredded coconut
2tablespoonsdark 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)
Coconut Double Chocolate Pumpkin Bread
Amount Per Serving (1 slice)
Calories 214Calories from Fat 111
% Daily Value*
Saturated Fat 8.8g55%
* Percent Daily Values are based on a 2000 calorie diet.