Chocolate Chip Pumpkin Bread

1. 1

   Heat oven to 375* F. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice mix. Whisk with a fork and set aside.

2. 2

   In a medium bowl, mix the oil, pumpkin puree, and vanilla extract.

3. 3

   Add wet ingredients to the dry ingredients and quickly combine. Fold in chocolate chips (or raisins). Use splashes of almond milk as needed to fold in the flour-y parts into the dough. (It will *seem* dry, crumbly, and not smooth, but that's normal). Don't overstir!

4. 4

   Add the dough to a loaf pan or two mini loaf pans. Bake in the oven for *at least* 45 minutes for mini loaves, and at least 55-60 minutes for a full loaf. Since oven temperatures and pan sizes vary, be sure to do the toothpick test in the middle of the loaf to see that it comes out clean.

5. 5

   The bread can be sliced and enjoyed immediately, though I highly recommend letting it cool. In fact, this is a bread that keeps getting better as it sits on the counter. The crust will still remain a little crusty (rather than soft and oily), while the inside will get more flavorful and nuanced.

* Per serving · 4 servings · Values may vary.

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