Description
This super moist chocolate pumpkin bread recipe is a gluten-free, lightly sweetened treat. It combines wholesome pumpkin with decadent chocolate and warm spices for a delicious loaf perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups gluten-free flour
- 1/2 cup granulated monk fruit
- 4 scoops hot cocoa collagen powder
- 1/2 cup chocolate pancake mix
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 whole eggs
- 1 cup pumpkin puree
- 3/4 cup sour cream
- 1/4 cup coconut oil, melted
- 2 tsp vanilla extract
- 2 chopped chocolate bars
- 1/3 cup chopped pecans
- Topping: 1 cup powdered monk fruit
- 2 tbsp sugar-free maple syrup
Instructions
- Preheat oven to 350°F (177°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk together gluten-free flour, chocolate pancake mix, pumpkin spice, baking powder, baking soda, and salt to create the dry ingredients for your moist chocolate pumpkin bread.
- In another bowl, whisk eggs, pumpkin puree, sour cream, melted coconut oil, vanilla, monk fruit sweetener, and collagen powder until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined, ensuring a moist texture.
- Stir in chopped chocolate bars and pecans for pockets of flavor in your chocolate pumpkin bread.
- Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted in the center of the moist chocolate pumpkin bread comes out clean.
- While the bread bakes, mix powdered monk fruit with sugar-free maple syrup to make the glaze for your moist chocolate pumpkin bread.
- Once the bread cools for 15 minutes, drizzle the glaze on top before slicing and serving this delicious moist chocolate pumpkin bread.
Notes
- For a nuttier flavor, swap pecans for walnuts or almonds.
- Replace chopped chocolate bars with sugar-free chocolate chips for even distribution.
- Add extra cinnamon or nutmeg for more spice in your moist chocolate pumpkin bread.
- Skip the glaze and dust with cocoa powder for a rustic finish on your chocolate pumpkin bread.
- Make into muffins by baking in muffin tins for 20–25 minutes.
- To keep the bread moist, do not overbake and store it wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg