Sunbutter Pumpkin Bread

I’ve never done pumpkin bread before. But this recipe seemed easy enough for a beginner, so I went for it. SO EASY! Not too many ingredients, and came together so fast. (Also, my daughter who is in culinary school got a dough whisk for graduation and let me tell you, that thing is a game changer.) I used the Cocoa Sunbutter with this recipe because otherwise it turns out a weird green—the sunflower and baking soda interact and turn in green. It tastes good, it’s just not pretty. So since I used the Cocoa, I decided to switch it up and use white chocolate chips.

Ingredients

• 1/4 cup maple syrup or honey

• 3/4 cup Ry’s Sunbutter

• 1 1/2 tsp pumpkin pie spice

• 3/4 cup pumpkin puree not pumpkin pie filling

• 1/2 tsp baking soda

• 1 tsp vanilla

• 1/2 cup chocolate chips (optional) + for sprinkling on top

• 3 eggs

  
  Instructions

• Preheat your oven to 350F and line muffin tin with cupcake liners.

• Combine all ingredients except chocolate chips in a large bowl. Stir until completely mixed (this is about the eggs. Make sure the eggs are all mixed in).

• Fold in chocolate chips

• Pour batter into liners

• Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean and the top of the loaf is completely set.

• Remove from oven and let cool for 30 minutes before enjoying.

• Refrigerate leftovers (HA!) in an air-tight container for up to 5 days.