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    Flourless Pumpkin Bread with Dark Chocolate Streusel

    Flourless Pumpkin Bread with Dark Chocolate Streusel that is grain & refined sugar-free

    Flourless Pumpkin Bread with Dark Chocolate Streusel that is grain & refined sugar-freeFlourless Pumpkin Bread with Dark Chocolate Streusel that is grain & refined sugar-free

    Banana-less Pumpkin Bread is here my friends. And the amazeball-ness doesn’t stop there either. It is topped with a Dark Chocolate STREUSEL cause ya girl is streusel obsessed right now. Did you see the Paleo Cinnamon Apple Streusel Bread and Paleo Cinnamon Streusel Banana Bread. Plus it is completely refined sugar & grain-free making this Flourless Pumpkin Bread with Dark Chocolate Streusel my new favorite recipe for Fall, like ever.

    Full disclosure before drooling that you will need Simple Mill’s Pumpkin Muffin mix for this. Or if you are like me, you have anxiety when you don’t have ever mix on hand so you should be set. Simple Mills is a game changer in the baking and cooking world. You are probably familiar with them by now if you read the blog or follow along Instagram because the addiction is REAL.

    The other day I realized I ate Simple Mills in 4 different ways in 1 day. Like that is not normal but I am 100% OK with it. I had their pancake mix earlier then crackers as a snack, pizza mix with dinner and the chocolate chip cookies mix for dessert. There is really nothing not to love about it, in fact I would call that a golden day of eating.

    But back to this Flourless Pumpkin Bread with Dark Chocolate Streusel. If you love pumpkin or if you hate pumpkin (like Jord) you will still love this bread. J was obsessed and I was absolutely shocked when he said he liked it. There is just something about it that is addicting and so delicious.

    The best part about it is how minimal the ingredients are too. You will need to add extra pumpkin to it, I think it adds that extra moisture and consistency that bananas would in a banana bread.

    I also topped a couple of slices with Simple Mill’s new FROSTING. It is SO damn good, I found myself spooning the chocolate one a bit too much (hence why I had to use vanilla for the photos here). And to think I’m not even a big frosting kinda gal… Thanks for everything you do Simple Mills, you guys seriously kill it.

    Okay enjoy this Flourless Pumpkin Bread with Dark Chocolate Streusel, I know you will! 🙂

    Flourless Pumpkin Bread with Dark Chocolate Streusel that is grain & refined sugar-freeFlourless Pumpkin Bread with Dark Chocolate Streusel that is grain & refined sugar-freeFlourless Pumpkin Bread with Dark Chocolate Streusel that is grain & refined sugar-free
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    Flourless Pumpkin Bread with Dark Chocolate Streusel

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Yields 8 slices

    Ingredients

    • 1 box Simple Mills Pumpkin Muffin Mix
    • 3 eggs
    • 1 cup water
    • 3 tablespoons canned pumpkin
    • 3 tablespoon coconut oil (melted and cooled)
    • 1/4 cup dark chocolate chips

    Dark Chocolate Streusel

    • 1 teaspoon coconut oil, melted and slightly cooled
    • 3 tablespoons coconut sugar
    • 1/3 cup dark chocolate chips
    • 1/4 cup chopped walnuts
    • 1/2 tsp ground cinnamon

    Directions

    1. Preheat oven to 350 degrees and place baking rack on model rack
    2. Whisk together eggs, water, coconut oil and pumpkin
    3. Stir in Simple Mills mix and mix well
    4. Fold in dark chocolate chips
    5. Pour into a grease bread dish
    6. Combine streusel ingredients and set aside
    7. Bake Flourless Pumpkin Bread in oven for 20 minutes then add streusel topping and bake for another 15-20 minutes (or until done)
    8. Let cool for about an hour then enjoy!
    9. Will stay good in fridge for about a week or freezer for a couple of months*

    by

    xx, Rach

    Flourless Pumpkin Bread with Dark Chocolate Streusel that is grain & refined sugar-free

    Thank you Simple Mills for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    11 Comments

  • Reply Meah Konstanzer October 12, 2016 at 12:42 pm

    Oh my gosh YASSS!!! The chocolate to pumpkin bread ratio is on point, it’s swoon-central over here! Do you know when Simple Mill’s frosting will be in stores? I’ve been searching all over with no luck and I’ve just gotta get my hands on some.

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  • Reply Diana Lum October 14, 2016 at 4:12 am

    Hi,

    We don’t have simple mills products in Singapore.

    The gluten free muffin mixes we have here usually are non-flavored (plain) and contain gum/starches; Bob’s Red Mill, 1-2-3 Gluten free, Well & Good.

    Any advice on substitutes?

    Thanks.

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  • Reply gourmama October 15, 2016 at 9:38 am

    I like your recipe! and your blog too! I just started with mine, hope you’ll give a look 😉 http://www.gourmama.com

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  • Reply Kristina October 22, 2016 at 6:48 pm

    The store only had the banana bread/muffin mmix. Do yo think it’d be weird to use that in this recipe? with the pumpkin puree? Will it work!? Would love to make this tonight

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  • Reply Sera October 26, 2016 at 3:15 pm

    OMG…! But please, can you tell me what contains the muffins mix? I live in France and we don’t have it. We have only flours and flour mix for cakes.

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    • Reply Rachel October 27, 2016 at 4:20 pm

      Hi Sera! I would recommend following another one of my banana bread recipes and subbing banana for pumpkin then topping with this streusel. So sorry about simple mills not being in France! xx

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  • Reply Rachel October 31, 2016 at 11:59 am

    Hi! About to bake this bad boy- what size pan did you use? And for the streusel, do you melt all the ingredients together?

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    • Reply Rachel October 31, 2016 at 1:21 pm

      Hi Rachel – a standard bread pan works, I have used a few different sizes. Most often I use, 8.5×4.5×2.5 inches. And just mix streusel ingredients together, as listed above! Hope you love

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  • Reply Lauren October 1, 2017 at 10:29 pm

    Holy deliciousness… I just made this (in honor of it now being October) and it was AMAZING! I added a splash of apple cider & it couldnt be more tastey! Every bite just felt like fall haha… safe to say this is what I’ll be bringing to all the holiday festivities this year 😂

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  • Reply Pumpkin and Thanksgiving Roundup - Lindsay Pleskot, RD. Vancouver Registered Dietitian October 4, 2017 at 1:00 pm

    […] Flourless Pumpkin Bread with Dark Chocolate Streusel […]

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