Mexican Chocolate Bread Gluten Free
Breakfast, Dairy Free, Desserts, Paleo, Recipes, Snacks, Vegan

Mexican Chocolate Bread [GF, DF, Paleo, Vegan Option]

Spicy and Sweet: Fire emoji, Red dress dancing lady emoji, chocolate bar emoji, pumpkin emoji.

I am obsessed with fall and all things fall like the basic girl that I am.  This includes making anything pumpkin.  But, it’s the thick of summer and I thought it may be too soon to post my traditional pumpkin recipes.  But can I interest you in a pumpkin recipe that doesn’t taste like pumpkin?  This Mexican Chocolate Bread recipe has the secret ingredient of pumpkin (I guess not so secret anymore) and it packs a little heat, just like the summer air in the south.

The first time I had something that was Mexican Chocolate flavored was an ice cream popsicle from a local place in the triangle called Locopops.  It was an awesome chocolate fudgesicle but it was spicy.  I didn’t know initially how I felt about it, but the spicy enhanced the chocolate flavor and it was so good.  This Mexican chocolate bread recipe incorporates some of the same flavoring.  It is chocolatey and rich, but has a hint of spice to enhance the chocolate.

This bread recipe is gluten free and dairy free (read your chocolate chip labels!) and can easily be Paleo as long as you select a chocolate chip without refined sugar.  It’s pretty simple to make as all you have to do is mix the dry ingredients together, the wet ingredients together, and then combine and bake in a 9×5 loaf pan.  Enjoy!

Sliced Mexican Chocolate Bread Gluten Free

Ingredients

  • ½ TBSP ground cinnamon
  • ¼ TBSP ground ginger
  • ⅛ TBSP cayenne pepper
  • ½ cup almond butter
  • ½ cup honey (for vegan, can sub maple syrup)
  • ½ cup almond milk
  • 1 egg (for vegan, can sub flax egg*)
  • 1 cup almond flour
  • ½ cup cacao/coco powder
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 cup canned pumpkin
  • ½ cup of chocolate chips or chunks (I use Enjoylife (GF, DF, Vegan), but if Paleo, use a chocolate that does not have sugar (like Hu)  
  • 4 TBSP additional chocolate chips/chunks for topping 
  • 1 TBSP vanilla extract

Instructions

  1. Turn on the oven to 350°F to preheat.
  2. Using a 9×5” loaf pan, line with parchment paper or non-stick cooking spray (read your ingredients if you have dietary restrictions). Set aside.
  3. Mix egg, almond milk, pumpkin, honey, almond butter, and vanilla in one bowl.
  4. In another bowl, mix together the cinnamon, ginger, cayenne pepper, cacao powder, almond flour, salt, and baking powder.
  5. Combine the wet and dry ingredients together until well combined.
  6. Fold in ½ cup of chocolate chips and immediately transfer to the loaf pan.
  7. Top with remaining 4 TBSPs of chocolate chips.
  8. Bake in the oven for 50-55 minutes at 350° F.
  9. Let completely cool before removing from the pan and serving.
Mexican Chocolate Bread

Notes:

  • This recipe makes 10-12 slices of bread (depending on how thick you cut them).
  • If you opt to not use parchment paper, run a butter knife along the edges of the pan before removing from the pan.
  • Don’t wait too long after you fold in the chocolate chips before transferring to the pan.  The chocolate chips are heavier than the batter, so they can sink to the bottom if you wait too long. 
  • Feel free to adjust the cayenne pepper if you like things spicier (or not spicy at all).  The amount in this recipe gives it just a little kick of an after taste and is not too strong.  
  • This recipe is not Paleo as is because I typically use EnjoyLife chocolate, which has cane sugar (not Paleo compliant).  However, if you just change the chocolate you use to ensure it is Paleo compliant (like Hu), this is easily Paleo.
  • This recipe can easily be vegan as well if you use maple syrup instead of honey and use a flax egg instead of a real egg.  To make a flax egg, mix 1 TBSP of flaxseed with 2 ½ TBSP of water and let sit for 5 minutes to thicken.* 
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