gluten free pumpkin fudge bread by kalejunkie



2 cups gluten free flour (I used bobs 1:1 gluten free flour)
2 eggs (or sub for 2 flax eggs)
1/2 cup coconut sugar
1/4 cup Wedderspoon Manuka honey
1 tsp vanilla extract
1 cup pumpkin purée (NOT pumpkin pie filling)
2 tb pumpkin pie spice
1 tsp baking soda
1/2 tsp sea salt
1/2 cup dairy free chocolate chips + an additional 1/4 cup for the topping

Alright! Now that Labor Day is officially over, I’ve decided that it’s socially acceptable to whip out all things pumpkin, though to be clear, I eat pumpkin all year long, I love it! So if you are a pumpkin lover, then hold on to your seats because my GLUTEN FREE PUMPKIN FUDGE BREAD is super delicious. I hate using the word ‘moist,’ but there is just no way around it here - moist is exactly what it is. Oh, and the fudgiest of fudgy.

I haven’t tested a million variations, so I cannot guarantee the same result if you make substitutions. The only one I can confirm is substituting the eggs for flax eggs - that WILL work. My husband doesn’t eat eggs, so I am almost always testing my recipes to see the result with flax eggs instead.

This bread is sweetened with a combination of coconut sugar and my favorite Manuka honey from Wedderspoon. I find that blending the two sweeteners is a total game changer in terms of the flavor palate!

If you give this recipe a try (trust me, you need to), make sure to tag me on Instagram so I can see and repost! Leave a comment below and share your experience / tips / tricks with other readers.



Preheat oven to 350.
Line a bread pan with parchment paper (grease the inside so that the parchment paper sticks).
In a large bowl, whisk together the dry ingredients.
Then add the remaining ingredients (except for the chocolate chips) and stir just until combined.
Don’t over stir or your bread will come out tough.
Gently fold in the chocolate chips.
Pour batter into the pan and gently shake so it’s even.
Bake for 45 - 55 minutes or until a toothpick comes out clean. For me, it was right at the 45 minute mark, but ovens vary.
Remove from oven and let cool. This is a very important step because the bread needs to cool before you spread melted chocolate on top!
Melt remaining chocolate in microwave in 30 second increments or using a double broiler on the stove.
Once bread is cool, drizzle chocolate on top.
Slice and devour!
Store in the fridge in an airtight container for up to one week.