Recipe courtesy of The Tastemade Kitchen

Pumpkin Chocolate Quick Bread

Whole wheat, dark chocolate and pumpkin purée help this quick bread pack all the flavor.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 12 servings
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Coconut oil, for greasing the pan

1 1/3 cups whole-wheat pastry flour, plus more for dusting 

1/2 cup dark cocoa powder 

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1 1/2 cups organic pumpkin puree 

2 large eggs  

2/3 cup coconut sugar  

1/2 cup almond milk 


  1. Preheat the oven to 350 degrees F. Grease a loaf pan with coconut oil, then flour and set aside.
  2. Combine the flour, cocoa powder, baking soda, and baking powder in a large bowl; stir well and set aside. 
  3. Combine the pumpkin puree, eggs, coconut sugar, and almond milk and stir well. 
  4. Add the pumpkin mixture to the flour mixture and stir to combine. 
  5. Pour into the prepared pan and bake 40 to 50 minutes, or until a toothpick comes out clean. 
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