I am not sure that I should really be calling this a bread. Let’s be honest. This is pretty much cake. I mean it’s like a few degrees short of cake in the sweetness category, but really it’s cake. Especially when you add the glaze.

Chocolate Pumpkin Coconut Bread

But I kind of feel like I deserve a little cake. After all, I am back in two shoes (sort of!), and it makes me SO happy!!!! After 6 weeks in a cast, I am so happy to not be lugging that left leg around. I still have a nice long recovery ahead of me, but I love having a little more freedom.

Chocolate Pumpkin Coconut Bread

Like the freedom to be on my feet long enough to bake the bread-cake for the kids. I baked a loaf for lunch dessert and afterschool treats. I enjoyed a big wedge fresh from the oven with some chai-coconut tea and it was amazing.

Chocolate Pumpkin Coconut Bread

If you are not in love with coconut, you could omit the coconut that is baked into the batter (but I love it!) and if you are trying to cut back on sugar, feel free to use unsweetened coconut instead of sweetened. Enjoy!

Chocolate Pumpkin Coconut Bread

Recipe: Chocolate Pumpkin Coconut Bread

Ingredients

  • 2 cups Gluten Free All-Purpose Flour (I use Bobs Red Mill)
  • ½ cup cocoa
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1 teaspoon kosher salt
  • 1 cup shredded sweetened coconut
  • 1 ½ cups pumpkin puree
  • ½ cup coconut oil, melted
  • ½ cup hot water
  • Coconut Glaze:
  • ¾ cup powdered sugar
  • 2 tablespoons melted coconut oil
  • 2 tablespoons coconut milk
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
  2. In a large mixing bowl, combine the dry ingredients with the shredded sweetened coconut.
  3. Add the pumpkin puree, coconut oil and hot water and mix until well combined.
  4. Transfer the batter to the prepared loaf pan and bake 50 -60 minutes (or until a toothpick comes out clean) at 350 degrees.
  5. Let cool to warm or room temperature before making the glaze.
  6. Whisk together the glaze ingredients until you have a smooth thick glaze. Drizzle over the top of the bread. Sprinkle with extra coconut if desired.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

 

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I am not sure that I should really be calling this a bread. Let’s be honest. This is pretty much cake. I mean it’s like a few degrees short of cake in the sweetness category, but really it’s cake. Especially when you add the glaze.

Chocolate Pumpkin Coconut Bread

But I kind of feel like I deserve a little cake. After all, I am back in two shoes (sort of!), and it makes me SO happy!!!! After 6 weeks in a cast, I am so happy to not be lugging that left leg around. I still have a nice long recovery ahead of me, but I love having a little more freedom.

Chocolate Pumpkin Coconut Bread

Like the freedom to be on my feet long enough to bake the bread-cake for the kids. I baked a loaf for lunch dessert and afterschool treats. I enjoyed a big wedge fresh from the oven with some chai-coconut tea and it was amazing.

Chocolate Pumpkin Coconut Bread

If you are not in love with coconut, you could omit the coconut that is baked into the batter (but I love it!) and if you are trying to cut back on sugar, feel free to use unsweetened coconut instead of sweetened. Enjoy!

Chocolate Pumpkin Coconut Bread

Recipe: Chocolate Pumpkin Coconut Bread

Ingredients

  • 2 cups Gluten Free All-Purpose Flour (I use Bobs Red Mill)
  • ½ cup cocoa
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons xanthum gum
  • 1 teaspoon kosher salt
  • 1 cup shredded sweetened coconut
  • 1 ½ cups pumpkin puree
  • ½ cup coconut oil, melted
  • ½ cup hot water
  • Coconut Glaze:
  • ¾ cup powdered sugar
  • 2 tablespoons melted coconut oil
  • 2 tablespoons coconut milk
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
  2. In a large mixing bowl, combine the dry ingredients with the shredded sweetened coconut.
  3. Add the pumpkin puree, coconut oil and hot water and mix until well combined.
  4. Transfer the batter to the prepared loaf pan and bake 50 -60 minutes (or until a toothpick comes out clean) at 350 degrees.
  5. Let cool to warm or room temperature before making the glaze.
  6. Whisk together the glaze ingredients until you have a smooth thick glaze. Drizzle over the top of the bread. Sprinkle with extra coconut if desired.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8