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!
Ingredients
Instructions
- 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E