Kale Junkie’s Pumpkin Bread

Kale Junkie’s Pumpkin Bread

I love finding new recipes especially on instagram. I always like to tweak recipes to fit my needs or to use what I have on hand if I don’t have all or the exact ingredients called for.

Kale Junkie’s Pumpkin Fudge Bread version looked amazing so I had to try.

Im sure mine may have been a bit drier consistency or different because I used different flour, and sweetener. But it was certainly yummy!!!!

Here is what you need to make Pumpkin Fudge Bread:

• 2 cups gluten free flour (I used 1 cup each coconut and almond flour)
• 2 eggs (I used egg white)
• 1/2 cup coconut sugar ( I used Lakanta Monk Fruit Sweetener)
• 1/4 cup honey ( I used sugar free maple syrup)
• 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 (I used Enjoy Life Dark Chocolate chunks or chips)

Here is how you make the bread:

1. Preheat oven to 350
2. Spray a loaf pan with non stick spray, add parchment paper, spray again
3. Mix the dry ingredients in a large bowl
4. Add the wet ingredients (minus the chocolate chips)
5. Stir the two together
6. Pour batter into the loaf pan
7. Bake 45-50 minutes
8. Remove from oven and let cool completely
9. Melt 1/4 chips and drizzle over bread
10. Eat and enjoy