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-
So there’s this semi-awkward confusion or contention between the proper terms for different cooking methods that most people don’t care about and use interchangeably, but technically are not the same. Using these terms correctly will not cure world hunger or solve world peace, they are not significant in the scope of things, but it is…
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.