Chocolate makes just about everything better, and such is the case with this pumpkin chocolate bread. It’s as if pumpkin and chocolate were made to go together, and the bread is just a conduit that helps them cohabitate.
To make sure that you taste chocolate in each bite this recipe uses cocoa that ends up getting put right into the mix. For visual appeal there are two types of mixes, a pumpkin one and a chocolate one, so when it comes out it looks like there’s a chocolate swirl running through the bread.
Almond flour replaces the all-purpose flour you’ll find used in traditional recipes. I’m in love with this stuff because it produces great results and actually provides nutritional benefits to the foods you make with it. There’s roughly twice as much fiber in almond flour than all-purpose flour, and that’s just one reason why it’s better for you. Anything that helps you avoid grain-based flours is helpful.
The real secret to making this pumpkin bread taste amazing is to use fresh pumpkin. Don’t be daunted by its size, once it’s cut up it’s easy to prepare and get the pieces that you want. It’s also highly nutritious, with its bright orange color signaling that it’s a source of beta-Carotene which is converted to Vitamin A by the body and acts as an antioxidant.
The final trick to pulling off perfect pumpkin chocolate bread is replacing refined sugar with a natural source of sweetness. That’s where honey comes in. Go with raw organic honey rather than the golden stuff you find in plastic bear-shaped bottles. Raw honey keeps the natural enzymes intact and is more akin to what our ancestors would have eaten.
When hearing that the Paleo diet doesn’t allow grains, a lot of people think that means giving up anything traditionally made from grains. It’s hard to imagine going without bread, desserts, and baked goods forever, so it’s easier to just come up with healthy substitutes that allow you to have the foods you really want.
Imagine, a delicious bread that can actually move you toward your goals rather than one that will muck up your digestive system and that’s loaded with refined sugar. That’s why Paleo is a breeze and has such a strong success record for so many followers.
I love to make this bread if I have a friend coming over for a visit. It goes great with a hot cup of green or herbal tea. Because of its nice presentation they’ll often mention something about it, and once they taste it they ask for the recipe. Now that you have it, you can enjoy it with friends and family, even if they’re not living the Paleo lifestyle.
- ½ pound (225 g) pumpkin, sliced
- 1 tbsp (15 ml) ground cinnamon
- 1 tbsp (15 ml) lemon zest
- 2 tbsp coconut oil
- 3 tbsp honey
- 2 tbsp cocoa
- 1 ½ cup almond flour
- 3 eggs
- 1 tsp baking powder
- Preheat oven to 350°F. Place the pumpkin in a microwave safe dish and cover with plastic wrap tightly. Microwave on high for 8 minutes. Transfer cooked pumpkin to a blender or a food processor and puree. Add the eggs, honey, coconut oil, lemon zest and cinnamon and puree until smooth.
- Add the almond flour and baking powder and combine. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls.
- Line loaf pan (8.5 x 4.5'') with baking paper. Place alternate spoonfuls of the chocolate and pumpkin batters into the prepared pan. Bake for 40-50 minutes. Use a toothpicks to test readiness. Leave to cool in the pan before serving.