From Laura... Yes, it’s true. I admit it. I cannot leave well enough alone. I come
across any recipe and I just can’t help myself, I need to change it. So here’s
the BH&G recipe for Pumpkin Bread, with my spin on it. Okay, I sort of
totally changed it. And I know it’s not Fall, but it’s still cold in the
mornings, so force yourselves to enjoy it in spite of the impending Spring. I
know you can do it.
Laura's Pumpkin-Chip Bread
Preheat oven to 350 degrees. Makes 2 loaves
You'll need:
- 3 cups sugar
- 1 cup applesauce (I used homemade, unsweetened)
- 4 eggs
- 2 1/3 cups all-purpose flour
- 1 cup granola-type breakfast cereal (I used “Nature’s Path Organic Flax Plus Granola”)
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ground nutmeg (I used freshly ground – yum)
- 15 oz. canned pumpkin
- 1/3 c. dark chocolate chips (semi-sweet is fine, too)
- 1/3 c. butterscotch chips (if you don’t like or don’t have, just use 2/3 c. chocolate chips)
- Optional: a couple of handfuls of the granola cereal (to put on top just before baking)
Add flour mixture to sugar mixture.
Beat in pumpkin. Stir in chocolate & butterscotch chips.
Spoon batter into 2 loaf pans. Just before baking, take a handful or two of the granola
cereal and sprinkle it over top of the loaves.
Beat in pumpkin. Stir in chocolate & butterscotch chips.