Paleo and GAPS-friendly, this death by chocolate pumpkin spice bread with coconut cream ganache is the perfect blend of fall flavors and dark chocolate love.
For the love of chocolate.
It’s no secret that I love chocolate. Gladly would I eat it for every meal, and I’m not too picky about what form it takes, either. Cake, cookies, ice cream, syrup, marshmallows, smoothies… It all has my name written on it in big, bold letters.
When it comes to chocolate, there’s really only one thing I’m picky about: the darkness of it. Do not try to fool me with your Hershey’s milk chocolate. No sir. I know that’s not real.
Dark chocolate is where it’s at. The darker, the better.
I may have even been known to eat plain cocoa powder straight from the canister a few times. Sometimes you just need it as dark as possible, ya’ know?
Granted, I don’t do that much any more. Ever since my 6-month journey through the GAPS Intro Diet, my chocolate love has been under extreme control.
Not that I don’t love it just as much, unfortunately I just can’t tolerate it as well. So instead of making myself a pan of blender brownies for breakfast, I portion out small pieces of homemade, honey sweetened chocolate to enjoy.
My chocolate treats have also been lacking the depths of chocolatey darkness I’m used to, as well. I’ve been using only tiny bits of cocoa, slowly working my way back up to my old days of chocolate glory.
Death by chocolate.
All was going fine with my slow ease back into chocolate, until a few weeks ago, that is. A friend of mine posted a link to a death by chocolate pumpkin bread recipe on Facebook, and I couldn’t look away. I immediately knew I had to make a grain-free version I could eat.
So here we are, basking in the beauty of a paleo, 100% honey-sweetened death by chocolate pumpkin spice bread. Yep, even the chocolate chips are refined sugar-free! And you don’t have to spend an arm and a leg at Walmart to get them, either (as if you could even find such a glorious thing at Walmart).
Though I’m working on my vary own, perfectly dark chocolate chip recipe, for this death by chocolate pumpkin spice bread I used My Gusty’s honey chocolate drops. They were pretty easy and worked wonderfully in place of “real” chocolate chips.
Death by chocolate pumpkin spice bread.
To help make this bread turn out perfectly asap, I mixed and mashed parts of the aforementioned glutenous, sugar-laden bread with a nice grain-free pumpkin spice bread recipe I found (don’t remember where how I found it!). I added in the homemade chocolate chips, and after cooling, topped the whole thing with a gorgeous drizzle of coconut cream ganache.
And thus came about the birth of the most delicious, deeply dark death by chocolate pumpkin spice bread. Completely free of grain, dairy, and refined sugar. And also free of death, in case you were really wondering…
All the dark chocolate things.
Looking for more dark chocolate goodness? I have soooo many delicious and easy dark chocolate treats hanging around here. And they’re all pretty healthy, too! Here are a few of my favorites…
- Dark Chocolate Mexican Blender Brownies
- Triple Chocolate Mousse Shooters
- Spiced Dark Chocolate Cake
- Quick Fix Dark Hot Chocolate Shots
- Easy Paleo Dark Chocolate Eggnog
- Dark Chocolate Triple Berry Muffins
- Healthy Dark Chocolate Marshmallows
- Dark Chocolate Cupcakes
- Peppermint & Buttermilk Dark Chocolate Cake
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Death by Chocolate Pumpkin Bread with Chocolate Coconut Cream Ganache
Free of grain, gluten, dairy, and refined sugar.
For the bread:
- 1/3 cup cocoa powder
- 1 cup almond flour (sifted)
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon each nutmeg, cardamom, and ginger
- 1/8 teaspoon cloves
- 1/2 cup pumpkin puree
- 3 eggs
- 1/4 cup honey (local is best!)
- 1/4 cup coconut oil
- 1 teaspoon vanilla (I like to use my homemade stuff)
- 1 cup chocolate chips (I used my homemade chocolate chunks)
For the ganache:
- 1/2 cup melted coconut cream (I used the cream off the top of my homemade coconut milk)
- 2 tablespoons cocoa powder
- 2 tablespoons honey
- 1/4 teaspoon vanilla
- dash sea salt
Preheat oven to 350 and grease a 9×5 loaf pan and line with parchment.
In a bowl whisk together dry ingredients. In a separate large bowl whisk together wet ingredients.
Stir dry into wet and fold in chocolate chips. Pour into prepared pan and bake for 55 minutes or until toothpick comes out clean.
Let cool for about 10 minutes before removing from the pan to a rack to cool completely (it’s hard, I know!).
In small saucepan melt the coconut cream. Whisk in remaining ingredients until smooth.
Set in the freezer to firm up about 10 minutes, or until thick and not too liquid-y.
Drizzle or pour over cooled cake. Admire the beauty of your creation.