Arielle Forbes | Dr. Foodie
Fall is here, so that means I’ll be super basic and flood you with pumpkin based recipes. The first one is a delicious baked good that has a nice balance of chocolate without the overbearing taste of pumpkin. I used dark chocolate to alleviate some of the guilt you may feel, if you’re that kind of person
DRY INGREDIENTS
1 3/4 cups flour
1 1/3 cups sugar
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 ginger
1 cup dark chocolate chips
WET INGREDIENTS
1 tsp vanilla
2 eggs, room temperature
1/3 cup water
1/2 cup vegetable oil
1 cup canned pumpkin puree
COOKING INSTRUCTIONS
Preheat oven to 350 degrees. Grease the bottom and sides of a loaf pan. Combine wet and dry ingredients in separate bowls. Gradually add the wet ingredients to the dry. Mix well, being careful not to over-mix. Pour batter in the pan and bake for 1 hour and 30 minutes until golden brown. Allow to cool before cutting.
Enjoy!