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Chocolate Peanut Butter Bread (V/GF)

This bread is sweet, chocolaty and oh-so moist. It's topped with a warm peanut butter swirl, making it the ultimate chocolate and peanut butter dessert! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 Loaf
Author Bunny

Ingredients

Bread

  • 1 cup coconut sugar
  • 2/3 cup coconut oil
  • 1/2 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 1 cup warm coffee
  • 1 cup gluten-free all purpose flour
  • 1 cup almond flour
  • 1/2 cup unsweetened cacao powder
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1 tso baking powder
  • 1/2 tsp salt

Peanut Butter Swirl

  • 1/4 cup natural creamy nut butter (peanut or almond butter work great!)
  • 1 tbsp pure maple syrup
  • 1 1/2 tsp coconut oil

Instructions

  1. Preheat oven to 350 degrees F and grease and 8x4 loaf pan. Set aside. 

  2. With an electric mixture, beat the coconut oil and coconut sugar together until smooth. Then, stir in applesauce, vanilla extract and coffee.

  3. Gradually add both flours, cacao powder, cinnamon, baking soda, baking powder and salt. Beat until fully combined.

  4. Pour mixture into an oiled 4 by 8 inch loaf pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes.

  5. Let cool for 5-10 minutes in the pan, then remove the bread from the pan and transfer to a cool rack to finish cooling. 

  6. While it’s cooling, making peanut butter syrup simply by heating peanut butter, maple syrup and coconut oil over medium-high heat until fully melted and combined. Don’t let it boil or it will harden!

  7. Drizzle peanut butter over bread and let cool for another 10 minutes before slicing. Enjoy!!

Recipe Notes

Store leftovers tightly covered at room temperature for up to 5 days.