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Paleo Cocoa Hazelnut Bread with Molasses

  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45-50 min
  • Yield: 8-9 1x


Paleo Cocoa Hazelnut Bread with Molasses. Updated 2018




  • 1 1/2 grain free flour (ie. cassava flour or almond flour) See notes for baking times.
  • 1/4 c arrowroot flour or tapioca starch
  • 1/4 cup coconut flour
  • 1/3 cup cocoa powder (unsweetened)
  • 1/2 cup chopped hazelnuts
  • 1 cup almond or coconut milk
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 23 tbsp molasses
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • Optional –> to make sweet feel free to add in stevia baking sugar or 1/2 cup coconut sugar/brown sugar, etc.


  1. Mix your dry ingredients first in a bowl. In another bowl, whisk your eggs and milk. Pour into bowl with dry mix. Whisk until batter is smooth.
  2. Fold in your hazelnuts and molasses and beat or mix until batter has consistent texture. If there are any flour clumps, be sure to remove them.
  3. Pour into an oiled 8×4 bread pan and bake at 350F for about 35 to 45 minutes. Check center of bread for doneness at 25 minutes to see how it’s baking.
  4. If you are using a different flour, it could take longer/shorter. Adjust accordingly.
  5. Once done, remove and let cool, do not touch, for 15 minutes. The bread will have a very dense cake like texture.
  6. Once cooled, drizzle with extra molasses, cocoa powder, and chopped hazelnuts to top!
  7. Makes about 8-9 slices.


You can use other paleo flour like cassava flour here or gluten free multipurpose flour if you don’t have plantain flour

  • Category: bread
  • Method: oven
  • Cuisine: american


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