Gluten Free Cocoa Pumpkin Bread

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Gluten Free Cocoa Pumpkin Bread
I was in the mood for some pumpkin bread that fit the no refined sugar/no grains diet at our house. I tweaked a combination of Paleo pumpkin pancake/bread recipes with some modifications, and the family loved it!

This bread is moist, rich, and flavorful. You might want to double up, since one loaf won't last very long!

Ingredients

1/2 cup canned pumpkin (not pumpkin pie mix). 
2 eggs, beaten
1 cup nut butter -I used sunflower seed butter that was on sale, but almond or cashew butter works too. If you're gluten free but not Paleo, peanut butter can be substituted. 
1/4 cup maple syrup or honey- or a combination. I used half and half
1 tsp vanilla

1-2 Tbsp cocoa powder (I used the lesser amount; use more if you want it more chocolaty)

3 Tbsp coconut flour
1 and 1/2 Tbsp pumpkin pie spice to taste (or about 1/2 tsp each/to taste of cinnamon, nutmeg, and ground ginger)

1/4 tsp baking soda

1/4 tsp baking powder
Pinch of salt

Directions

Preheat oven to 350 degrees. Combine wet ingredients first. Add dry ingredients and stir until mixed well.  Spread batter into a greased loaf pan, and if you want extra insurance, line with parchment as shown here. Bake for 40-45 minutes or until toothpick inserted near center comes clean.  

This is great still warm from the oven--yum! It's also good served with whipped cream, either the normal variety or a non-dairy Paleo version like this one.

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J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!