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Pumpkin, chocolate and spices all come together in this moist quick bread.
Heat oven to 350°F. Spray 8 1/2x4-inch loaf pan with no-stick cooking spray. Set aside.
Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in bowl. Set aside.
Combine sugar, egg and egg yolk in bowl; beat at medium speed until creamy. Add melted butter; continue beating until well mixed. Add pumpkin and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in chocolate chips.
Pour batter into prepared pan. Sprinkle top with raw sugar. Bake 50-70 minutes or until toothpick inserted in center comes out clean and edges begin to pull away from sides of pan. Cool in pan 5 minutes; remove from pan to cooling rack. Cool completely.
*Substitute 3/4 cup canned pumpkin.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3962
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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