This is the only Pumpkin Fudge Bread you need this holiday season! It’s moist, super pumpkin-y, and it’s studded with loads of chocolate chips and melted chocolate on top. This loaf is truly irresistible!
You know what else? It’s also nut-free, so if you have a nut allergy, rejoice, you can eat this bread and be teleported to nirvana!
I’m not sure why I wait until September & October to roll out the pumpkin recipes. In my book, pumpkin should be an all-year-long kind of thing. Pumpkin adds such a nice flavor to baked goods, along with a ton of moisture, and when baking breads and such, having a loaf that’s full of moisture – but that slices perfectly – is key. There is nothing worse than slicing into a loaf that you spent all morning making, only to find it dry or crumbly.
In addition, pumpkin has a ton of health benefits.
Pumpkin is rich in vitamins, minerals and antioxidants, which can boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. Because who doesn’t want to eat foods that taste great, and make us look and feel our best? I do! Especially as I start to age, I am paying more and more attention to foods that I am consuming. I consider pumpkin to be a magic food!
So what’s in this Gluten-Free Pumpkin Fudge Bread?!?
I am so glad you asked. Let me give you the rundown.
Gluten-Free Flour – For my Gluten-Free baking, I always purchase Bob’s Red Mill Gluten-Free 1:1 baking flour. I find it to be very dependable, and my results are always consistent. If you are using a gluten-free flour that does not contain Xanthan (the Bob’s Red Mill one that I just mentioned does), then you will need to add 1/4 teaspoon Xanthan gum to this recipe. Do yourself a favor, and when purchasing a gluten free baking flour, check the ingredients and make sure yours contains Xanthan.
Eggs – For this recipe, I really love the texture that using eggs provides. However, you can make this egg-free by using two flax eggs. If you aren’t familiar with a flax egg, it’s basically a mixture of ground flax seed meal and water, that thickens and forms an egg substitute. In this case, since the recipe calls for 2 eggs, you would need 2 flax eggs. All you have to do is stir together 2 tablespoons ground flax and 6 tablespoons water, and let it sit for about 5 minutes.
Coconut sugar – As you can see, I developed this recipe using both coconut sugar and honey. The reason I did that is because I love the texture that coconut sugar provides, and when mixed with honey, the flavors are incredible! But you can definitely use all coconut sure if you’d like!
Honey – See my note above!
Vanilla extract – I believe that all baked goods should include vanilla extract, it is such an important flavor component of any baking recipe!
Pumpkin puree – When you run to the store to purchase pumpkin, make sure you look at the can to make sure you don’t buy pumpkin pie filling by mistake. It’s so easy to do!
Baking soda – You need baking soda so your loaf rises perfectly!
Chocolate chips – In this recipe, I used dairy free chocolate chips, but you can feel free to use any chocolate chips you like. It’s even delicious with melted butterscotch chips on top. Can you even imagine?
Coconut oil – You need just a touch of coconut oil to help liquify the melted chocolate, so that it’s nice and drippy.
Ways to enjoy your new loaf of gluten-free pumpkin fudge bread
Answer: slice and carry said slice straight to your face. You don’t need to add anything on top, like nut butter or any other spreads. I mean you can if you want, but the whole purpose of the fudge top is ensure that you don’t need anything else in your life besides a slice of this decadent bread. Oh, you might want to eat it with your morning coffee, or better yet, my Pecan Pumpkin Latte, which is outrageously delicious!
This loaf is best enjoyed within a week. I recommend storing it in the refrigerator, in an air tight container. If you leave it on your countertop instead, the chocolate will melt off and the loaf will get too moist – no one wants that.
If you make this recipe, please be sure to leave a comment below, and be sure to tag me on Instagram so that I can repost!