Jackie Enos

Kale Junkie’s Pumpkin Bread

Pumpkin Fudge Bread
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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!!!!

Pumpkin Fudge Bread

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)

Pumpkin fudge bread

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

Pumpkin Bread


Pumpkin Fudge Bread

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