Okay, so if you read this blog regularly, you’ll notice the name change. Why, you ask? I’m not quite sure myself. The idea popped into my head as I was driving to Target. (Again if you read this blog regularly, you’ll know this happens often). If you want the reasoning behind the name, go to my About Me or About POTS page.
I made pumpkin bread today. It’s really yummy and extremely easy, you should make it right now! And how could anything get better than pumpkin and chocolate?
Notice my empty VitaminWater Zero bottle on the top right. I’m addicted to them and am convinced they use more than stevia to sweeten them. Uhohhhh.
Pumpkin Chocolate Chip Bread
- 1/4 cup creamy peanut butter
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin (I used Libby’s)
- 1 1/2 cup flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup semisweet chocolate chips (darker would be great, too)
How To Make It:
- Preheat oven to 350 degrees F. In a large bowl, combing peanut butter, sugar, pumpkin, and egg. Mix well.
- Slowly add flour in a few additions, then stir in the baking soda, salt, and cinnamon. Fold in the chocolate chips.
- Pour batter into a parchment-lined (or foil), greased loaf pan and bake for 40-45 minutes, or until the top is golden brown and no longer moist.
To ensure the bread stays fresh, wrap it in plastic wrap!