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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.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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