Description
Incredibly delicious gluten free double chocolate pumpkin bread made with pumpkin puree, cocoa powder, pumpkin pie spice, and naturally sweetened with pure maple syrup. Easy to make, LOADED with rich chocolate flavor, and makes the perfect healthy breakfast, snack, or anytime treat.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup refined coconut oil, melted and cooled
- 2 eggs, room temperature
- 1/4 cup unsweetened almond milk (or any milk you prefer)
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 1/4 cups + 2 tablespoons Bob’s Red Mill gluten free 1 to 1 baking flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons espresso powder
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup mini semisweet chocolate chips + 2 tablespoons for topping
Instructions
step 1
Preheat oven to 350 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
step 2
In a large bowl add the pumpkin puree, maple syrup, coconut oil, eggs, almond milk, vanilla extract, and apple cider vinegar. Whisk until smooth and well combined.
step 3
In a separate large bowl whisk together the gluten free flour, cocoa powder, espresso powder, pumpkin pie spice, baking soda, baking powder, and salt. Pour the flour mixture into the pumpkin mixture and mix until just combined. Fold in the chocolate chips.
step 4
Pour batter into the prepared loaf pan and smooth until even. Top with 2 tablespoons chocolate chips. Bake for 60 to 70 minutes (mine was perfect at 67 minutes) or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
step 5
Remove from oven and place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on wire rack to cool completely.