1 Can Pumpkin Puree (plain) 2 cups Flour 1 tsp Baking Soda 1/2 tsp Salt 2 tbsp Pumpkin Spice Blend (freshly ground and available in our store) 1 cup White Sugar 1 cup Brown Sugar 3 Eggs 1 cup Vegetable Oil 2 tsp Vanilla Extract Chocolate Chips (1/2 to a full bag, up to you)
Combine pumpkin, sugars, eggs, vanilla and oil.
Mix well. Add in dry ingredients and mix until moistened.
|Pour into greased bundt pan||Bake at 350 for 45 Min.||Let cool and enjoy!|
-See our Blog post for the full write up on this recipe-
Thanksgiving The food and traditions we love “Give thanks not just on Thanksgiving Day, but every day of your life. Appreciate and never take for granted all that you have.” – Catherine Pulsifer Reflect upon your present blessings — of which every man has many — not on your past misfortunes, of which all...
In a small skillet saute the onion and celery
in butter until soft. Set aside.In a large bowl combine flour, sugar, baking powder,
salt and spices in a small bowl.Whisk together egg, pumpkin milk and melted butter.
Stir into dry ingredients just until moistened.
Fold in the bread, zucchini, cheese and onion mixture.
Bake in a greased casserole dish covered for 30 minutes
and then 10-15 more minutes uncovered.
The top should be lightly browned.