You’ll love this foolproof recipe for DOUBLE CHOCOLATE PUMPKIN BREAD recipe that is dairy free, gluten free, refined sugar free, and paleo!
….Told myself I would only make one pumpkin-based recipe this fall when I made these pumpkin spice energy bites, but then I ended up stumbling across this recipe for double chocolate pumpkin bread by A Saucy Kitchen and I’ve made it five times in the span of three weeks, so not only do I need an intervention but I also need to apologize for going back on my word of only sticking to one pumpkin recipe. Also, sorry for the run-on sentence đ
And yes, you read that correctly; I have made FIVE loaves of this in less than a month. Now granted one loaf was for a friend, but that still leaves four loaves in less than a month. It’s THAT GOOD.
I will say I haven’t had them all to myself – I brought some in for my coworker and our intern and they both loved it as well. In fact, I knew this recipe was a winner when it got the seal of approval from my coworker, who is one of the most brutally honest and particular people I know, especially when it comes to baked goods. Usually seeking outward approval is a recipe for disaster, but when it comes to recipe testing, I always love hearing that someone else loves and approves of my recipes…especially when they are healthified!
In the few times that I do attempt to bake, I typically try to “healthify” recipes in some fashion. Not because traditional baked goods or desserts are inherently “bad” (they aren’t), but just because I personally prefer making more nutrient-dense swaps. This double chocolate pumpkin bread recipe is dairy free, gluten free, and refined sugar free, and it’s paleo as well! However, whether or not you identify with any of these approaches to eating, I have no doubt that you will absolutely enjoy every bite of this bread.
A heads up, this recipe uses coconut flour. Coconut flour isn’t like most flours — it’s SUPER absorbent, so you need LESS of it. This means that it is NOT an equal substitution for something like whole wheat flour or almond flour!!!! Please don’t overlook that and make the same mistake that I’ve made in the past. If you try to substitute the coconut flour for a different type, you will also need to adjust the amount of liquid and eggs. I’m not sure how I passed food science in undergrad, because I actually have no clue what the correct replacement and substitution ratio is! BUT, thankfully Google is a thing, so if you are wanting to try a different flour aside from coconut, then I’d suggest doing a quick search to find an appropriate conversion. Honestly though, I’d recommend that you just save your energy and sanity and stick to coconut flour…unless of course, you have an allergy!
Have you ever baked with coconut flour? I used to HATE when recipes called for it, but once I got a handle on the substitution situation and realized that it actually takes a lot less to make a recipe than other flours (which then translates into a cheaper cost per serving!!!), I was sold.
Try this one out if you’re needing a yummy dessert (or breakfast!) for the upcoming holiday season!
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