I made this last night in like 25 minutes. That includes the prep and baking. And it’s tastiness was extremely unexpected because it was such a half assed attempt to use up my leftover pumpkin. I’m so excited that I couldn’t wait to share and took a picture of it on plastic wrap next to my office phone…
Bad food blogging decisions aside it’s probably the tastiest baked good I’ve made this year. It’s a cross between a bread and a blondie and its suuuuuper moist. And there’s chocolate.
I KNOW – I have to make a vegetable soon. My pants will also thank me. But for now make this coz dayamn.
1/2 cup flour (any kind)
1 tsp cinnamon
1/4 tsp pumpkin pie spice
Pinch of nutmeg (I bought the actual nutmeg fruit and grated it. It smells bananas good almost so that its kinda gross)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup brown sugar
1/2 cup canned pumpkin (or cooked, pureed pumpkin)
2 tablespoons milk (any kind)
2 tablespoons coconut oil (other oil can be used)
1/2 tsp pure vanilla extract
¼ heaped cup chocolate chips
Preheat oven to 180C/350F.
In one bowl combine flour, cinnamon, pumpkin pie spice, nutmeg, baking powder, baking soda and salt.
In another bowl whisk together the egg, sugar, pumpkin, milk, oil, and vanilla until smooth.
Add the dry ingredients to the wet and stir until well combined. Stir in the chocolate chips.
Spread the mixture into a greased 9×5 inch loaf pan. Bake for 15-18 minutes.
**Adapted from Chocolate Covered Katie and Handle the Heat.
I’ve been eating this all day, err day.
Actually I’ve been eating this for breakfast. Occasionally.
BUT! It’s really quite good and the texture is fantastic. This bread came to be because I bought a tin of canned pumpkin and a jar of pumpkin spice. I made a pumpkin latte and then stared at both ingredients and realized I had made a fatal error in judgment and was not going to be able to finish either. Ever.
I also realized I had greek yogurt in the fridge because I had been on a smoothie making frenzy over the weekend and decided I needed to use that up. And all the bananas I froze for the smoothie making frenzy. I found this bread online and voila!
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
1/2 tsp cinnamon
3/4 cup brown sugar
1 cup pumpkin puree
1/2 cup greek yogurt
1 tsp vanilla extract
Preheat your oven to 175 degrees celcius.
Mix the flours, baking powder, baking soda, salt, cinnamon and pumpkin spice in a bowl.
Whisk the brown sugar, pumpkin puree, bananas, eggs, yogurt and vanilla extract in another large bowl. Mash the bananas separately, first.
Mix the dry ingredients into the wet ingredients.
Pour the mixture into a greased 9×5 inch loaf pan. Bake for 55 minutes.
Toothpick/knife will have a bit of gunk on it but its fine.
*This bread isn’t very sweet so I like to spoon a tsp of maple syrup on it and let it soak in before eating.
**Adapted from Closet Cooking.