Coconut Double Chocolate Pumpkin Bread
Coconut Double Chocolate Pumpkin Bread takes approximately 1 hour and 10 minutes from beginning to end. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 214 calories, 4g of protein, and 11g of fat per serving. This recipe serves 12. For 89 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Ambitious Kitchen has 361 fans. If you have dark chocolate chips, vanillan extract, unsweetened shredded coconut, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. If you like this recipe, take a look at these similar recipes: Coconut Double Chocolate Pumpkin Bread, Double Decker Pumpkin Bread, and Double Chocolate Pumpkin Cake With Pumpkin Spice Buttercream.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon baking soda
3 tablespoons coconut oil, melted and cooled
1/2 cup dark chocolate chips
2 tablespoons dark chocolate chips
1 egg, at room temperature
½ cup maple syrup (or sub coconut palm syrup)
1 cup whole wheat pastry flour (or white whole wheat flour)
1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, 1/4 teaspoon nutmeg, ⅛ teaspoon ginger, ⅛ teaspoon allspice or cloves)
1 1/2 cups pumpkin puree
1/4 teaspoon salt
½ cup good-quality unsweetened cocoa powder (or cacao)
½ cup unsweetened shredded coconut
2 tablespoons unsweetened shredded coconut
1 teaspoon vanilla extract
Equipment:
baking paper
loaf pan
oven
bowl
whisk
Cooking instruction summary:
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!
Step by step:
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.
4. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and shredded coconut.
5. Pour batter into loaf pan and spread out evenly. Top with coconut and chocolate chips.
6. Bake for 55-65 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
Nutrition Information:
covered percent of daily need
