If there is one food that symbolizes October, it is the pumpkin. You can carve it, light it up, and decorate with it; but the best thing to do with a pumpkin is to eat it! While we typically keep it healthy in the dish kitch, we are stepping into the season with wholesome recipes just like mom used to make. This pumpkin loaf is scary delish, as in you may want to double the recipe in case it disappears while cooling on the counter. For the health-conscious, all-purpose flour can always be swapped out for the almond variety, and we love using Lily’s sugar-free chocolate chips in just about anything. We also love swapping out walnuts for pecans, but you can even throw them both in. YOLO!
In a large mixing bowl mix the flour, baking powder, cinnamon, ground nutmeg, and salt.
In another bowl mix the eggs with sugar, pumpkin puree, vegetable oil, and stir in the dry ingredients.
Mix until a smooth mixture develops and stir in the chocolate chip and chopped walnuts.
Transfer the mixture into a prepared baking loaf pan and bake in an already heated oven at 350 F or 180 C degrees for about 40 minutes.
Let it cool slightly and serve.
Enjoy.
In a large mixing bowl mix the flour, baking powder, cinnamon, ground nutmeg, and salt.
In another bowl mix the eggs with sugar, pumpkin puree, vegetable oil, and stir in the dry ingredients.
Mix until a smooth mixture develops and stir in the chocolate chip and chopped walnuts.
Transfer the mixture into a prepared baking loaf pan and bake in an already heated oven at 350 F or 180 C degrees for about 40 minutes.
Let it cool slightly and serve.
Enjoy.
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