Dark Chocolate Quick Bread

Dark Chocolate Quick Bread: Pumpkin and Cashew butter give this dessert bread a dark and decadent texture

Aww Yeah.

I just said that.

Dark. Chocolate. Bread.Dark Chocolate Quick Bread - grain free decadent quick bread

Ummmm hmmmm.

And you know what’s all up in there?

Cashew butter, pumpkin, pure cocoa, and dark chocolate chunks.

Must I say anything else?

I kind of don’t want to say it’s Paleo bread because then all you normal eaters won’t bother trying it, but I promise you, I PROMISE:

you can’t.

even.

tell.

All it tastes like is rich chocolate dreamyness.

The pumpkin is no big deal – it’s what you do with that leftover dollop when you’ve already made pumpkin muffins that don’t use a whole can.

It lends moisture and smooth, rich texture – not flavor.

Mmm. Did I say this was rich?

Dark Chocolate Quick Bread - grain free decadent quick bread

Let me just proclaim from the mountaintops – or from my couch – “I LOVE DARK CHOCOLATE BREAD!!!”

I LOVE IT, I say.

I don’t even want normal chocolate cake anymore.

Psh. And that’s not even crazy talk!

Dark Chocolate Quick Bread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 3 mini loaves

This bread is mostly Paleo, but I beg you - please don't let the Paleo factor stop you if Paleo isn't your bag. It's a simple, decadent cake in bread form, and it's EASY. If you are a strict "Paleovore", then you can sub palm shortening or ghee for the butter, and you can use Enjoy Life Chocolate Chips. If you'd like to make your own cashew butter, I show you how right here. All you need is. . . raw cashews. Happy chocolate breading. Oh - and I know someone is going to ask - can you make this in a normal loaf pan? I am sure you can, although I have not yet done it. If you do, I would increase the baking time to 40 minutes, and then check it frequently until you find a toothpick comes out clean.

Ingredients

  • 2 large eggs
  • 3/4 cup cashew butter (click here for recipe)
  • 1/2 cup pumpkin puree
  • 1/2 cup Grade A Maple Syrup
  • 3 tablespoons room temp unsalted butter (plus extra for greasing pans)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse kosher salt
  • 1/3 cup chocolate chunks, roughly chopped

Directions

Preheat oven to 350 degrees Fahrenheit.

Lightly grease 3 mini loaf pans with butter. Line bottoms of pans with parchment paper, and butter the parchment paper as well. Set aside.

To the bowl of a food processor, add eggs, cashew butter, maple syrup, pumpkin, butter, lemon juice, and vanilla. Puree until smooth and creamy - about 15 seconds.

Add in Cocoa powder, baking powder, baking soda, and salt. Blend again until well combined, but don't over do it (about 10 seconds).

Carefully fold in chocolate chunks.

Divide evenly among the three loaf pans.

Bake for 26 - 30 minutes, until a toothpick inserted in the middle comes out mostly clean.

Cool on a wire rack for 15 minutes. Remove from loaf pans and allow to cool completely.

Store tightly wrapped in the refrigerator.

Source

Inspired by a delicious pumpkin bread recipe at Against All Grain

https://www.wherethecookiesare.com/2013/11/22/dark-chocolate-quick-bread/

18 thoughts on “Dark Chocolate Quick Bread

  1. Um, this looks AMAZING. And I admit my heart sunk a little when I read it was Paleo, because obviously I’m a biased sugar and glutenophile, but if you say it’s delicious and I won’t be able to tell, then I’ll believe you! I have some pumpkin puree just taking up unnecessary space in my fridge, I think it’s time to make this happen!

    • See? I KNEW that would happen! Now, as I’m sitting here, I’m thinking I best start testing gluten & sugar packed loaves as well. I STILL have more pumpkin puree staring at me. . . .

    • It’s so easy, and the flavor is so mild and sweet – it makes for a very versatile “fat”. And who doesn’t need a versatile fat?!

  2. If you’re going to publish something for all the world to see…at least do a spell check. It’s Fahrenheit…not fjafhedffd (or whatever you wrote) 😉

    • Hi Gerry! I haven’t made this with either yet. I think if those are your choices, I’d go with the cupcake tins and start checking them for doneness around 15-18 minutes. If you want to try a loaf pan, I am sure you can, although I have not yet done it. I would increase the baking time to 40 minutes, and then check it frequently until you find a toothpick comes out clean.

  3. Just wondering if you happen to have the nutritional information on this bread! It is amazing and everyone loves it; but I have several co-workers who have to watch what they eat for health reasons, so they have not yet tried it out of fear of being rushed to the hospital. Any info you can provide on carbs, calories and fat would be very much appreciated!

    • Hi Kathleen – I’m sorry, I don’t have any official nutrition information. The best suggestion I have is to let them look over the ingredient list and see if they are allergic to anything. If they’re still not sure, I’d err on the side of caution and say they’re best passing on it. I’m sorry I can’t help more, but I’m glad it’s gone over well so far for the people who’ve been able to try it!

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