Ingredients

The following ingredients have 12 Servings
  • Wet ingredients:
  • 1 1/2 cups pumpkin puree
  • ½ cup maple syrup (or sub coconut palm syrup)
  • 3 tablespoons coconut oil, melted and cooled
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • Dry ingredients:
  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • ½ cup good-quality unsweetened cocoa powder (or cacao)
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, 1/4 teaspoon nutmeg, ⅛ teaspoon ginger, ⅛ teaspoon allspice or cloves)
  • 1/4 teaspoon salt
  • ½ cup unsweetened shredded coconut
  • 1/2 cup dark chocolate chips
  • For topping:
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons dark chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray.
  • In a large bowl, mix together pumpkin, maple syrup, coconut oil, egg and vanilla.
  • In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, pumpkin pie spice and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and shredded coconut.
  • Pour batter into loaf pan and spread out evenly. Top with coconut and chocolate chips. Bake for 55-65 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!