Gluten-Free Dark Chocolate Pumpkin Spice Bread
I know. It’s January and at least half of the internet is doing Whole30 or some kind of strict detox, but here at FLF, we make cleaned-up versions of our favorite treats and make them fit into our lifestyle year-round.
So it’s January. And I’m baking.
This recipe is inspired by a trip to a new local coffee shop/restaurant that my husband and I found tonight on our way home from dinner. They make great coffee and have a 100% gluten-free kitchen, in which they recently made a gluten-free dark chocolate pumpkin bread (according to Instagram). They didn’t have any during our visit.
Only an amateur would stop here.
I came home and checked to see if I had all the ingredients to make my own gluten-free loaf of pumpkin and dark chocolate something. As luck would have it, I found a recipe on BeamingBaker.com that looked close enough AND I had all the ingredients I needed to make it.
I made a couple changes to lower the carbs and fat (it’s January and we’re detoxing around here, remember?)
To lower the carbs a smidge:
I’ve been using Lakanto Granulated Monk Fruit* sweetener lately as a sugar substitute and I love it for baking. I find it here locally at Sprouts, but you can find it for a great price on ThriveMarket.com, too.
If you don’t have it and keeping sugar/carbs lower isn’t an issue for you, just use coconut sugar.
I also reduced the amount of maple syrup by a third. It’s still plenty sweet enough!
I reduced the amount of dark chocolate chips in the batter from 1/2 cup to 1/4 cup. Again - it’s still plenty sweet enough, and this reduced the fat a bit as well!
If you want to make this bread dairy-free, use a brand of dairy-free dark chocolate chips like Enjoy Life brand. I used Guitard; it’s one of my favorite dark chocolates to bake with!
If you bake this Dark Chocolate Pumpkin Spice Bread, be sure to snap a pic and post it on Instagram. Tag us @FatLoss_Foodies - because we love seeing what’s going on in your kitchen!
Makes 1 loaf - 10 slices
1 1/2 c. Bob’s Red Mill Oat Flour
1/2 c. Bob’s Red Mill Almond Flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 c. pumpkin puree
1/4 c. melted coconut oil
1/4 c. maple syrup
1/4 c. Lakanto granulated monk fruit sweetener OR 1/4 c. coconut sugar
1 tsp. vanilla extract
1/4 c. + 2 Tbs. dark chocolate chips
1. Preheat oven to 350 degrees. Line 9” loaf pan with parchment paper. Set aside.
2. In a large bowl, combine dry ingredients and whisk until combined.
3. In a separate bowl, combine wet ingredients in a bowl and whisk until combined. Add dry ingredients to wet and stir until just combined; the batter will be very thick! Fold in 1/4 c. of dark chocolate chips.
4. Pour batter into prepared loaf pan. Using a butter knife, make a slit down the center of the bread. Sprinkle remaining 2 Tbs. of dark chocolate chips on top and gently press into the top of the batter.
5. Place loaf pan in oven and bake for 45-50 minutes, or until a paring knife inserted in the center comes out clean. Remove pan from oven and let the bread rest until cooled. Remove the bread out of the pan by lifting it out with the parchment paper.
Slice into 10 pieces. store in an airtight container and refrigerate.
NUTRITION INFO (for 1/10th of bread):
228 calories, 13 g. fat, 26 g. carbohydrates (4 g fiber), 6 g. protein