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+ servings

Gluten-Free Pumpkin Fudge Bread

5 from 3 votes
Prep Time 15 mins
Cook Time 45 mins
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This Gluten-Free Pumpkin Bread is packed with chocolate fudge and pumpkin spice, for the ultimate holiday loaf. Get ready to make this one on repeat all season and throughout the year!


  • 1 1/2 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
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup pumpkin purée
  • 2 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup dairy free chocolate chips
  • 1/2 tsp coconut oil


  • Preheat oven to 350F.
  • 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.
  • The batter should be thick, but not impossible to stir! If it is too thick, add a 1-2 tablespoons of non-dairy milk of choice.
  • Gently fold in 3/4 cup of 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 the remaining chocolate chips, along with the coconut oil, in the microwave, in 30- second increments. If you don't have a microwave, you can melt your chocolate on the stove using a double boiler.
  • Once bread is cool, drizzle chocolate on top.
  • Slice and devour!

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