Pumpkin Fudge Chip Bread

Pumpkin Fudge bread is the ultimate way to spend a cozy fall morning and this one only takes 3 ingredients and packs in fiber.

I feel like it almost is crazy to even write a blog post for it, but every simple hack, recipe, and something so tasty deserves a spot on the blog, deserves to be shared, and deserves to be celebrated. 

Here’s what you need:

• GoNanas Pumpkin Banana Bread Mix! (Code KatieKreates for 20% off)

• ¾ cup of Dark Chocolate Baking Chips! I used Bake Believe No Sugar Added Baking Chips. I am forever team Dark Chocolate and I do enjoy that 1 tbsp has 5g of fiber in it, they are allergy friendly, and tasty. You can adapt to whatever chips you like! 

• 1 cup of canned pumpkin! 

This recipe makes 8-12 servings, can be adapted to bread or muffins, and can be used with any banana bread GoNanas mix! 

• To start, preheat your oven to 350 degrees. You definitely want to do this early since mixing is non time consuming! 

• Secondly, mix together the 1 cup of canned pumpkin with the pumpkin banana bread mix using a spatula. For a fudge texture keep the batter dense. If you desire a lighter texture a splash of milk/water may be of value.

• Fold in ¾ cup of Let’s Bake Believe Dark Chocolate Baking Chips. If you are a huge chocolate fan, you can certainly amp this up to whatever your beautiful heart desires.

• Pour into a 8x11 bread pan and bake in the oven for 45 minutes. If you choose to do muffins, you should watch the batch closer as it will likely only take 20-30 minutes. 

• Slice and Enjoy. 

I say these are a pretty nutrient dense, healthier, and indulgent way to enjoy a fall favorite food in a way that’s allergy friendly for all to enjoy!