Pumpkin season is here. I try not to fall into the “pumpkin everything” but it’s hard. There are so many wonderful things to do with pumpkin and other beautiful squashes. Here’s one of my many quick bread recipes. Enjoy!
16 oz unsweetened pumpkin puree
1½ cups coconut sugar
2 eggs, beaten
2¼ cup all purpose flour
2 tsp baking soda
1 tsp salt
16 oz chocolate chunks
Grease an 8″ square baking dish, set aside. In a large mixing bowl, add pumpkin puree, sugar and eggs. Beat on low speed about 2 minutes and ingredients are well combined. In small bowl, whisk flour, baking soda and salt.
Next, add flour half of flour mixture to wet ingredients. Beat on low speed about 1 minute being careful not to over mix. Add remaining flour and beat. Stir in chocolate chunks. Spoon batter into greased pan, spread evenly if necessary. Bake in a 325° over for about 40 minutes or until toothpick inserted into middle comes out clean.
Serve hot with vanilla ice cream!