As if
the pumpkin bread part itself wasn't amazing alone, I went and added chocolate chips.
Not exact matches
Like yesterday's vegan
pumpkin bread recipe,
pumpkin spice granola was something I knew I had to make once I'd decided to take
part in #pumpkinweek2015.
My goal with this ebook was to recreate some of my fall favorites so that everyone can take
part in the fun of
pumpkin bread,
pumpkin spice lattes,
pumpkin scones, and oh so much more!
To help make this
bread turn out perfectly asap, I mixed and mashed
parts of the aforementioned glutenous, sugar - laden
bread with a nice grain - free
pumpkin spice
bread recipe I found (don't remember where how I found it!).
In my pre-keto life, I used to make
pumpkin cake every Halloween but never used to make the cheesecake type topping, so I've done the same with this one - just made the
bread / cake
part and it's just as lovely (so the kids are pleased!!)
This barn business ended with a trip to William Sonoma for some fall baking essentials (read, Thanksgiving cookie cutters... obviously), but the best
part was surely the
pumpkin bread.
The trickiest
part is adding the molten chocolate into the
pumpkin bread dough, but really whatever you do, just make sure you have one row of chocolate.
Best
part about this healthy
pumpkin chocolate chip
bread?