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Pumpkin Bread, plated

Pumpkin Bread

Moist spiced loaf loaded with chocolate chips.

Serves 2 loavesTotal 1 hr 30 min

Scale

Ingredients

Wet

Dry

Fold in

Method

  1. Heat oven to 350°F. Grease 2 loaf pans.

  2. Cream , , , and in a large bowl.

  3. Whisk , , , and in another bowl.

  4. Add the dry mix alternately with the and , beating until smooth.

  5. Fold in the .

  6. Divide the batter between the pans.

  7. Bake until a toothpick comes out clean.

Nutrition

Variations

  • For more protein, fold 1½ cups chopped walnuts into the batter.
  • For dairy free, use oat or soy milk in place of the ⅔ cup whole milk. Nothing else changes, the batter is oil based.

Notes

Family recipe (JB's, from Lori Baranowski). Chocolate chips doubled to 2 cups. One 15 oz can of pumpkin, makes 2 loaves.