Pumpkin season is by far one of my most favorite. I love it all. Pumpkin Latte’s, pumpkin candles and of course pumpkin baking!
This recipe was found while catching up on reading one of my favorite food blogs…the name of it you ask….I can’t freakin remember! I seriously spend a few hours a week going from blog to blog and sometimes finding new blogs by one’s they’ve linked in their posts. That’s what happened here AND I can’t remember which blog was the one who brought it to my attention…womp, womp.
Anyways, credit from the original poster is obviously most important and so without further adieu…
(adapted from Yammie’s Noshery)
- 1 cup pumpkin puree (organic canned OR the wonderful homemade version here)
- 2 eggs
- 1/2 cup olive oil
- 1 teaspoon vanilla (vanilla bean paste is GREAT!)
- 1 cup brown sugar
- 1 cup all-purpose flour (or a gluten free flour mix – I made it with both and they were equally wonderful)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 pumpkin pie spice
- White chocolate chips
Preheat oven to 350 degrees.
Start by whisking together pumpkin puree, eggs, olive oil and vanilla. Add in brown sugar. Mix well.
Next (and I know this isn’t the proper way but sometimes, I like to do things my way) pile the dry ingredients on top of the wet. This means, flour then salt, baking powder and all those yummy spices. I roughly mixed all the dry while it’s layered on the wet and then combo it all like one happy family.
Last but not least, add in the white chocolate chips. You can absolutely use dark chocolate but white and pumpkin just go so WELL together. Pour into a well oiled loaf dish.
Yammie says back for 45 minutes but I’ve had to leave my loaves in for about 55.
Wait till it’s cooled (or not), spread some butter atop (or not) and ENJOY!