Chocolate Pumpkin Bread

Author Casey Colodny

Prep: 10

Cook: 45

Total: 55

Servings: 9 slices

Soft and moist chocolate pumpkin bread with a rich chocolate ganache glaze overtop. The chocolate and pumpkin spice combination makes this the perfect Fall dessert!

Ingredients

Wet

1 cup coconut sugar packed
2 large eggs
1 15 oz can pumpkin puree not pumpkin pie filling
½ cup coconut oil melted and cooled
2 tbsp apple cider vinegar
2 tsp vanilla extract

Dry

1 cup GF flour must be a 1:1 flour replacement
¾ cup super fine blanched almond flour
⅓ cup unsweetened cocoa powder
2 tbsp pumpkin pie spice
2 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
½ cup semi sweet chocolate chips

Chocolate Ganache*

1 cup semi sweet chocolate chips
3 tbsp coconut oil
1 tbsp coconut cream thick white liquid from a can of full fat coconut milk
1 tsp vanilla extract

Instructions

Preheat the oven to 350F and line a 9” x 5” loaf pan with parchment paper.
In a medium mixing bowl, whisk together coconut sugar and eggs. Add pumpkin puree and stir until combined. Whisk in melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
In a small bowl, whisk together the gluten free flour, almond flour, cocoa powder, pumpkin pie spice, ground cinnamon, baking powder, baking soda and salt.
To the mixing bowl, fold in dry ingredients just until moistened.
Stir in chocolate chips until just combined.
Pour batter into the parchment lined 9”x 5”loaf pan and spread into an even layer with a spatula. Move to the oven and bake at 350F for 48-52 minutes (mine took 50 minutes), or until a toothpick inserted comes out mostly clean, top is slightly raised, and the edges are starting to pull away from the sides of the pan.
Make your chocolate ganache frosting - in a microwave-safe bowl, add your chocolate chips and coconut oil. Microwave in 30 second increments until chocolate has melted. Remove and stir in your coconut cream and vanilla extract until smooth.
Top cooled cake with chocolate ganache. Slice & enjoy!

Notes

*If you don’t want to do the chocolate ganache topping, you can add extra chocolate chips to the top of the batter before baking.

Storage - I like this cake best stored at room temperature in an airtight container for up to 4 days. Otherwise, the cake can be refrigerated for up to a week in the fridge, and warmed in the microwave before enjoying.