i have a fruitfly in my wine.
or a gnat? i’m going fruitfly because i don’t trust things with silent letters. i see you there “g”- trying to make me look like a fool.
which reminds me, everybody listen up.
your = your. you’re = YOU ARE.
if one more person misspells that, i’m going to go britney spears circa 2003. you know, when she shaved her head and lost her mind.
speaking of minds, i know what you’re thinking (see what i did there?) you’re all like ‘ohmygosh another pumpkin post’ seriously. how original megan.
and i’m all like – i didnt use the whole can with the cookies so i made bread because i’m not wasteful and i love carbs.
and you totally should know that another holiday is coming up and we all know that corny little festive desserts are my favoritesss. so they be coming. get ready.
did you know that autumn is actually derived from the word “pumpkin”? yep. in caveman times the people all got together and decided that they the two things go together like wine and cheese and thus – autumn was born. too bad for them, no one actually calls it autumn.
i am full of facts. i was a very good student. when i wasn’t talking and flirting and passing notes. which by the way – i have a shoebox full of notes from middle school in my closet. i don’t know if i envy or pity the girl who wrote them.
i also know that these photos blow schnozeberries. i’m sorrryyyy. it was really early when i took them. you know that time where the lighting is all blue? that was the time i took these. i’ll reshoot them again i promise. i’ll probs bake it this weekend because we’re big breakfast bread people. banana bread, zucchini bread, french toast bread, amish bread – i feel like that guy in forrest gump? the shrimp guy.
i still love that movie.
plus the chocolate chips made a little heart in one of the pieces. proof that i cook with love.
anywho. in the words of sadah today, it’s hump day “woot woot.” eat some carbs. it took a lotta energy gettin’ here.
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves*
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil, canola oil, or melted coconut oil
- 1 cup chocolate chips
- preheat the oven to 350F degrees
- in a large bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt together
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together
- Whisk in the pumpkin, oil
- Pour wet ingredients into dry ingredients and gently mix together
- There will be a few lumps. Do not overmix. gently add in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.