The other day Joel and I were in the mood for some tasty goodness and so I whipped up this easy "bread" (it's a lot more like cake, lets face it). It turned out simply divine... mmm... mmm... good! I found it on the food blog Dinner with Julie.
Pumpkin Chocolate Chip Loaf
- 2 cups all-purpose flour
- 1 cup sugar (white or brown)
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1/2 cup buttermilk, thin plain yogurt or milk
- 3 large eggs
- 1 tsp. vanilla
- 1/2-1 cup chocolate chips, chopped walnuts or pecans, or a combination
- Preheat oven to 350°F. Spray a 9″x5″ loaf pan with nonstick spray.
- In a large bowl, mix the flour, sugar, spices, baking powder, baking soda and salt.
- In another bowl, whisk together the pumpkin, oil, milk, eggs and vanilla.
- Add the wet ingredients to the dry along with a few handfuls of chocolate chips and/or nuts, if you’re so inclined, and stir just until the batter comes together.
- Scrape into the prepared pan and bake for an hour, until the top is cracked and springy to the touch.