Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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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
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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