Sunday, October 16, 2016

Pumpkin Chocolate Chip Bread

adapted from this recipe


This has got to be the easiest recipe ever in all the history of Pumpkin Bread.

1 box Carrot Cake or Spice Cake Mix {I used carrot}
1 15oz can of 100% pumpkin puree
1 egg
1 cup chocolate chips

Preheat oven to 350 degrees.  Stir the first three ingredients until well combined.  Fold in the chocolate chips.  In an oiled loaf pan {I used coconut spray}, spread the batter until even.  Bake for 30-40 minutes or until a knife or cake tester is clean when removed.  Allow to cool in the pan for 5 minutes and turn out to a wire rack allowing to cool completely before slicing.
Spread with softened butter or cream cheese for extra deliciousness :)

A new Fall tradition is born....at least in our home.
  This one is so getting made again.

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