Yo, check it - this here's a sweet delight, perfect when you chillin' with a mug of Joe.
Here's the lowdown:
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 tablespoon Peter Piper Pumpkin Spice
- 3/4 teaspoon salt
- 2 big eggs
- 1/2 cup of regular white sugar
- 3/4 cup of light brown sugar, packed tight
- 1 1/2 cups of pumpkin puree - canned or the real deal
- 1/2 cup of vegetable oil
- 1/4 cup milk
- 2/3 cup semi-sweet chocolate chips
First things first, adjust the oven rack to the lower third position and preheat the oven to 350°F. This keeps the top of your bread from going brown too quick. Get your 9x5-inch loaf pan greased up with some non-stick spray and set it aside.
In a big bowl, whisk up the flour, baking soda, Peter Piper Pumpkin Spice Blend, and salt until they all homies. Set that aside. In a medium bowl, whisk up the eggs and sugars until they all mixed up. Throw in the pumpkin, oil, and milk - mix it up again.
Pour the wet goods into the dry goods and mix it up gently with a rubber spatula or a wooden spoon. You gonna see some lumps - don't sweat it. Gently fold in them chocolate chips.
Pour the batter into the loaf pan you prepped earlier.
Throw it in the oven for 1 hour (if you making muffins, make it 20 minutes), and make sure to cover the bread loosely with some foil halfway through, so the top don't get too brown. It's done when you can stick a toothpick in the middle and it comes out clean with just a few small moist crumbs.
Let the bread cool down all the way in the pan on a wire rack before you try to take it out and slice it up.
Keep any leftover pumpkin bread covered up at room temp for up to 3–4 days, or in the fridge for up to a week. Enjoy, homie!
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