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.
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.
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.
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!
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
- Preheat the oven to 350 degrees and spray a loaf pan with coconut oil.
- In a large mixing bowl, combine the dry ingredients with the shredded sweetened coconut.
- Add the pumpkin puree, coconut oil and hot water and mix until well combined.
- Transfer the batter to the prepared loaf pan and bake 50 -60 minutes (or until a toothpick comes out clean) at 350 degrees.
- Let cool to warm or room temperature before making the glaze.
- 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
Print Recipe
Totally crushing on this bread. Looks dreamy!!
Three of my most favorite ingredients mixed into an unbelievably easy quick bread!? Oh boy!
So the pumpkin is standing in for egg? Eggsellent! I had pretty good success with chocolate chip cookies that used pumpkin instead of egg.
I’m really impressed with your success in converting your fave recipes to eggless-GF-etal to accommodate your family’s dietary constraints. Keep it up!!
Thank you so much Michelle!! It has been a challenge for sure- but we are getting there!!
Now this is my kind of pumpkin bread! Love these flavors together Heather! Happy Friday 🙂
Thank you Jenny- Happy Friday to you too!
You can call it bread…after all banana bread is basically cake, as well 😉 Looks great! Rich and dark chocolate, who would even know by looking that there is pumpkin.
lol! right Connie! Bread it is. Which means it is totally alright for breakfast…
Saw this early this morning! Pinned and drooling:)
aw, thanks Maria!
Is regular flour and okay substitute for the gluten-free flour? Is the gum necessary?
Lena- just use AP flour and do not add the gum.
Lena I also have a “regular” chocolate pumpkin bread recipe on the site that is featured today 🙂
Love this bread!! The chocolate, pumpkin, and COCONUT are all up my alley!!
Yeah for wearing two shoes! That’s certainly a reason to celebrate. I broke my foot about 2 years ago and I remember how happy I was when the day came to be back in normal shoes. This bread/brownie/cake looks heavenly!
Bread, cake, whatever! This looks delicious and super moist.
This looks decadent! Yum.
Love that rich cocoa color and coconut glaze!
Call it what you want, I just want a bite of it — yum!!
I tried the pumpkin chocolate bread delicious cannot find the recipie could you send it please.
Ruby- http://heatherchristo.wpengine.com/cooks/2013/10/09/chocolate-pumpkin-bread-with-cinnamon-glaze/
This recipe is amazing, who would not love the combination of chocolate, pumpkin and coconut 🙂
Thank you Mercedes!
Made this recipe this weekend and LOVED IT !!! Was absolutely delicious. Chocolate, coconut and pumpkin.. you can’t go wrong. Thanks so much for sharing!!!
Fabulously divine! All things wonderful in one loaf.
Pinned to our Coconut Obsession board.
Have a wonderful weekend!
This bread/cake looks so yummy! I still need to make your coconut pumpkin pie, I love this combo!
I sooooo appreciate your egg free and vegan recipes because my son has similar food sensitivities as your daughter. It makes meal preparation a little difficult.
Oh Happiness Stephanie!!! I love to help- I announced yesterday that I am in the middle of writing a whole book about it which I announced yesterday! http://heatherchristo.wpengine.com/cooks/2014/11/12/fizzy-cranberry-ginger-pear-cocktails/
You can sign up to recipe test if you are interested!
just printed out this recipe to make for thanksgiving dinner tomorrow for my vegan son…best part will be when the entire family wants to eat some cause it looks wonderful=thanks!
THANK YOU Julie~!~~
great looking recipe, just a quick question, is there another substitute that I could use instead of the sugar? Thanks
Sorry Robin, I wish there was! but the way the recipe is now, I don’t think that you could substitute it and have the bread stay together.