The Lovell Table

In the fall I really crave all things pumpkin (also yes I know it’s not technically fall yet but it is in my kitchen). I want pumpkin baked goods, pumpkin scented coffee, pumpkin in my coffee, I want all things pumpkin! Sometimes when I’m baking with pumpkin I can’t get quite the strong pumpkin flavor I’m craving. The other day when I decided to create a pumpkin bread recipe I saw my Chobani Pumpkin Spice Creamer in my fridge. I thought why not use it in my pumpkin bread and well the rest is history…. Or at least this recipe. According to my friends this bread slaps so you better make it soon because the creamer is a limited batch!

Ingredients

• 1 3/4 cups whole wheat flour
• 1/2 cup old fashioned oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons melted plant based butter
• 2 eggs
• 1 cup Chobani Pumpkin Spice Creamer (alternatively you could make this with almond milk or regular milk)
• 2 teaspoons pumpkin pie spice
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 can pumpkin puree
• 1 chocolate almond candy bar chopped in pieces (or 1/2 cup chocolate chips)

Method

1. Heat oven to 350 degrees
2. Mix together flour, pumpkin spice, salt, and baking powder
3. In a separate bowl whisk together the Chobani Pumpkin Spice Creamer, maple syrup, vanilla extract, eggs and melted butter
4. Once that is combined whisk in the pumpkin puree
5. Pour in the dry ingredients to the wet and gently mix until no streaks of flour remain
6. Fold in the pieces of the chocolate bar or chocolate chips into the batter
7. Pour the batter into a greased loaf tin
8. Bake for 45 minutes uncovered and then cover with tinfoil and bake for 10 minutes more or until a fork inserted into the center comes out clean