When I was a kid, I loved chocolate just like the others! Some of my earliest memories are of sneaking little bites of chocolate from the pantry whenever I could. Back then, chocolate seemed so simple—smooth, sweet, and impossible to resist. I didn’t know that there were different kinds of chocolate or how they could affect our health and hormones.

Like many people, I used to enjoy milk chocolate. Its creamy texture and sugary sweetness were hard to say no to! It was my go-to treat during movie nights, especially when I watched my favorite movies, or just as a little reward after a long day. But as I got older and started thinking more about my health—especially for us women—I realized there’s a lot more to chocolate than just the taste.

Chocolate, especially the darker kinds, has some amazing health benefits—especially for women’s hormones. I was really surprised when I found out that dark chocolate with 70% cacao or more is full of antioxidants, magnesium, and other minerals that can help balance our hormones. Who would’ve thought that enjoying a piece of chocolate could be so good for us?

So, inspired by my love for chocolate, adding two of my favorite ingredients—coconut and pumpkin—I created this delicious and hormone-friendly pumpkin bread! Not only does this treat satisfy my sweet tooth, but it also boosts healthy nutrients to support hormonal health.

This moist and chocolatey pumpkin bread is made with wholesome ingredients like coconut oil, oat milk, and a touch of cinnamon for that warm, comforting flavor. Topped with dairy-free chocolate chips, it’s the perfect balance of sweet and spiced goodness. Here is a cozy and gluten-free treat recipe that you can try at home.

Pumpkin Chocolate Bread

Recipe by Glennys MarquezCourse: Recipes

Prep time

hour

Ingredients

1 1/3 cups gluten-free all-purpose flour
¼ cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon pink salt
2 large eggs at room temperature
1 cup pumpkin puree
¼ cup coconut oil
¼ cup oat milk
¼ cup maple syrup or sweetener of your choice
1 teaspoon vanilla essence
1/3 cup dairy-free chocolate chips

Directions

Preheat the oven to 350 F (180 C).
Prepare the pan. If it’s not silicone, line it with parchment paper so it doesn’t stick.
In a medium bowl, add the all-purpose flour, cocoa, baking powder, baking soda, cinnamon, and pink salt.
In another bowl, add the eggs, pumpkin puree, coconut oil, oat milk, maple and vanilla essence. Using a hand mixer, mix until the eggs are broken and everything is unified and fluffy.
Add the liquid mixture to the flour mixture and combine with circular movements until you obtain your dough.
Add the chocolate chips and mix.
Put the bread dough into the mold and then into the preheated oven.
Bake for 45 to 55 minutes or until the knife or toothpick comes out clean from the pan.
Remove from the oven and let cool before cutting.

Tips:

I recommend buying the pumpkin puree as it saves you a lot of time. If you want to make it from scratch, you can bake the pumpkin for about 40 to 50 minutes and blend it. The baked flavor is delicious in the bread.