- 1 1/3 cups white sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 tablespoons molasses
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup toasted almond slices, divided
- 1/2 cup miniature semisweet chocolate chips, divided
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
- Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.
04/24/2018
recipepes.com
Almond Chocolate Chip Pumpkin Bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
