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Super Secret High In Fiber Spicy Pumpkin Chocolate Bread (or muffins)

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Serves 24 | Prep Time 15 | Cook Time 50

Why I Love This Recipe

This pumpkin bread is soooo moist and spicy. It freezes well. It gets your family to eat healthy things they would normally wrinkle their nose at. Can also bake in muffin tins and it's just as yummy! This is an adapted recipe. The original had higher sugar and oil and much lower fiber and cinnamon. No flax, no chocolate, no coconut butter, no orange zest, and no vanilla. So's based on another recipe but severely revamped.

I consider this an ovo-vegetarian recipe(as it contains 4 eggs).

I am into sneaking in food that is as high in fiber as possible. The trick is getting everyone in my family to eat it and disbelieving it's good for them. If it passes family then it becomes a regular recipe and this is one of those. Each portion of moist nummy bread provides flax, dark chocolate, cinnamon, coconut oil, and 6.64 grams of fiber. There is even more you could do to make it super healthy or even vegan. I may do that in the future and update with a version 2.

Some variations you could do on your own would be to try egg substitutions like egg beaters or vegan replacements. Mashed bananas and/or applesauce for some of the oil. You could experiment with various sweeteners like honey, agave, maple..etc etc. You could add nuts, cranberries, ..the list is endless. So have fun!


I use Artisan raw, organic coconut butter 5g fiber per serving.

For the vanilla,

it's madegasgar bourbon pure vanilla paste from "The Spice House". Penzey family. Her brother runs "Penzey's". Both learnt their trade from their father but went into two directions. Both are good but her brother doesn't grind his spices as often as she does. She's a small batch spice house and freshly ground weekly. He's larger and thus cannot grind as often as she does. Both carry unique products and it's worth supporting both.

For the milled flax seed I use "FLAX for Nutrition" and make sure it says on the front "milled flax seeds with swiss dark chocolate shavings and dark chocolate powder". I use it in a lot of things besides baking. Use it on your yogurt, over fruit smoothies..etc etc.

My cinnamon and pumpkin pie spice also comes from "The Spice House". The cinnamon I use is rich and naturally spicy. Some of the best quality comes from Vietnam. It's called Ground Vietnamese "Saigon" Cassia.

The pumpkin pie spice is made up of "sweet China cinnamon, Jamaican allspice, powdered cassia buds, ground nutmeg, ginger powder, ground mace, and ground Ceylon cloves"

My dark chocolate is a good quality Belgium dark chocolate that I chopped myself from a large 1 lb bar (I get it from Fresh and Easy(west coast US) which is owned by Tesco(UK). I like Fresh and Easy because I can find ingredients which are a little harder to find such as fig spread and creme fraiche. It's like a whole foods that also carries national brands and is MUCH cheaper.)

Ingredients You'll Need

Wet ingredients:
1 15 oz. can of pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup coconut butter
1 T. vanilla

Dry ingredients:
3 cups whole grain wheat flour
2 cups sugar
1/2 c. milled flax seed
2 t. baking soda
1 1/2 t. salt
2 t. cinnamon
2 t. pumpkin pie spice
optional: 1/2 t. dried orange zest (or 1 t. fresh)

Add ins:
2 cups dark chocolate, coarsely chopped into chunks
1 cup of pecans. Pecans will add 24 grams of fiber total. As this recipe makes 24 portion sizes, this increases your fiber with 1 gram per portion...and tastes great!


Preheat your oven to 350 degrees.

Use one bowl for wet ingredients and one for the dry ingredients. Measure out the lists above into their respective bowls.

Once done, pour the wet into the dry ingredients and gently mix to combine(Make sure you get most of the coconut butter combined as it tends to clump a little. It's not bad if you don't find them all. I look for those after they bake for a pop of coconut flavor. Yummy!)

Now dump in the chocolate chunks and mix gently to combine.

Your mixture will fill 3, 7x3 pans. Bake for 50 minutes. Eat!

Each pan makes 8 slices. So there are 24 slices total from your 3 pans.

These freeze well and can be baked in other pans. Just adjust your time by 10 minutes longer if you use 2 pans that are larger. Adjust a little lower if you make muffins instead. Since everyone's oven varies, just bake until the centers test as clean when you poke them with a knife or toothpick.

Questions, Comments & Reviews

EEK! Forgot to calculate the sugar itself. This DOES NOT change the fiber content btw. 2 cups of sugar are 400g of carbs. Divided by 24 = 16.6g. Soooo....The new totals for each portion size are : 34.2g per serving of which 5 is fiber. When anything is over 5 fiber grams you can subtract that from your total carbs. This makes each portion size 29.4 grams. If you add nuts, each portion is 35.75g with 6 grams of fiber. Subtract 6 grams and you get 29.79g per portion size.

The flax with cocoa powder and the coconut butter are harder to find. I got mine at Whole Foods. It looks like this: If you omit this, It may not be as chocolatey and may be lower in fiber. Maybe experiment and add cocoa powder in addition to make up for the lack. I just cannot say how much. As for the coconut butter, again harder to find. I got mine at Whole Foods and it looks like this: I only paid 9-10 bucks for it. These ingredients are more expensive but so much healthier for you. I've tested this recipe on others and am always asked for the recipe because they cannot believe how good it tastes for being healthy. The portion sizes are not skimpy and the fiber content is high. Who wants a little itty bitty bite when they can have a big slice or square of this. YAY! lol

Even using generic information instead of the exact brands I used I'm getting the following totals from the totals for the coconut butter I got directly from the back of the jar.The first number is total carbs, the second is grams of fiber.---------------------------------------------15 oz canned pumpkin puree - 38g/14g, 1/2 C. coconut butter - 28g/20g, 3 C. whole grain wheat flour - 261g/45g, 1/2 flax seed - 24.5g/23g, 2t. cinn - 4g/2g, 1/3 bar of fresh and easy's belgian dark chocolate - 72g/16g....and if you add 1 C. of pecans as an optional add 32g/24g. This works out to a total of 427.5g/120g. So even with generic nutritional data the total is 427.5g/120g. Divide by 24, which is the number of portions this recipe makes and you get: 17.8 grams each with a fiber content of 5 grams. I get higher fiber with the brands that I used at the time. My nutritional data was calculated from the backs of each package. If you add nuts you increase fiber even more. The new totals for adding 1 cup of pecans would be 19.15grams with 6 grams of fiber each portion size. Enjoy!

Also thought to mention make sure your pumpkin is the puree, not pumpkin pie filling. Otherwise you'll increase your sugar as well. I don't have my exact ingredients on me anymore but I'll try to find generic nutritional information on the net so others can have this information as well. It may vary a little from my original tally as the ingredient brands will be altered. I'm diabetic but this is not a diabetic recipe. I have a huge distaste for artificial sweetening. Instead I cut the real sugar and add huge amounts of fiber. If you're diabetic it helps when each portion of your treat is higher than 5 grams of fiber, thus the high amount here.

Hi babs, this recipe will vary in fiber naturally as everyone may not be able to use the same ingredients that I use but if you do to the letter, and use the same brands, then this will make 3 loaf pans of bread. Cut each loaf of bread into 8 squares. EACH of those squares worked out to 6.64 each. I think people are unused to coconut butter and flax seed together. This is not coconut oil. This is butter which has astronomical fiber in it. Paired with flax seed, pumpkin and "whole grain" flour. Not unbleached wheat flour. It has to say "whole grain". Your squares can also be slices. What you should get in 3 loaves with 8 portion sizes. Each portion size is high in fiber. In total you'll have 24 portion sizes.

Hi - great recipe! We had an e-mail from a visitor who wanted to know more info on the fiber content of this recipe. "After reading your recipe back story, it mentioned that "EACH square provided and 6.64 grams of fiber... you also mentioned that each square could be cut up into 8 slices...SO, is each slice only .83 grams of fiber??" If you could clarify that that would be awesome. :)

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