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S’mores pumpkin bread🍂🧡☕️                        Recipe:                                                              Ingredients  Pumpkin bread -1 3/4 cups + 2 Tbsp all-purpose flour (230g)  -1 tsp baking soda  -1 tsp cinnamon -2 tsp pumpkin pie spice  -1/2 tsp salt -1/2 cup vegetable oil or canola oil (120ml) -1 1/4 cups pure pumpkin puree (285g) -3/4 cup granulated sugar (148g) -3/4 cup light brown sugar (159g) -2 eggs, room temperature  -1 1/2 tsp vanilla  -1/3 cup milk, room temperature (78ml) -1 cup chocolate chips (170g) -Mini marshmallows -1 Hershey’s chocolate bar -1-2 graham cracker sheets Instructions  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and set aside. 2. In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. 3. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until combined.  4. Mix in pumpkin puree. 5. Add eggs and vanilla and mix until combined. 6. Gently fold in half of the dry ingredients, then the milk, followed by the remaining dry ingredients until just combined. Do not overmix. 7. Fold in chocolate chips. 8. Pour the batter into the prepared loaf pan. 9. Bake for 70-80 minutes. Start checking the bread at 60 minutes, as every oven bakes differently. If the top is browning too quickly, loosely cover with aluminum foil. The bread is done when a toothpick inserted in the center comes out clean with only a few small, moist crumbs. 10. Remove the loaf from the oven and immediately cover the top with mini marshmallows and crushed graham crackers. Return to the oven for 3–5 minutes until the marshmallows are golden. Alternatively, broil for 30–60 seconds, watching closely.  11. Remove the loaf from the oven and cool for 10 minutes before topping with Hershey’s chocolate. You want the marshmallows to still be warm so the chocolate melts slightly. 12. Continue cooling in the pan for another 10 minutes, then remove the loaf from the pan and let it cool for 20 minutes before slicing. #smores #pumpkin #bakingrecipe #baking #Recipe
S’mores pumpkin bread🍂🧡☕️ Recipe: Ingredients Pumpkin bread -1 3/4 cups + 2 Tbsp all-purpose flour (230g) -1 tsp baking soda -1 tsp cinnamon -2 tsp pumpkin pie spice -1/2 tsp salt -1/2 cup vegetable oil or canola oil (120ml) -1 1/4 cups pure pumpkin puree (285g) -3/4 cup granulated sugar (148g) -3/4 cup light brown sugar (159g) -2 eggs, room temperature -1 1/2 tsp vanilla -1/3 cup milk, room temperature (78ml) -1 cup chocolate chips (170g) -Mini marshmallows -1 Hershey’s chocolate bar -1-2 graham cracker sheets Instructions 1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and set aside. 2. In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. 3. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until combined. 4. Mix in pumpkin puree. 5. Add eggs and vanilla and mix until combined. 6. Gently fold in half of the dry ingredients, then the milk, followed by the remaining dry ingredients until just combined. Do not overmix. 7. Fold in chocolate chips. 8. Pour the batter into the prepared loaf pan. 9. Bake for 70-80 minutes. Start checking the bread at 60 minutes, as every oven bakes differently. If the top is browning too quickly, loosely cover with aluminum foil. The bread is done when a toothpick inserted in the center comes out clean with only a few small, moist crumbs. 10. Remove the loaf from the oven and immediately cover the top with mini marshmallows and crushed graham crackers. Return to the oven for 3–5 minutes until the marshmallows are golden. Alternatively, broil for 30–60 seconds, watching closely. 11. Remove the loaf from the oven and cool for 10 minutes before topping with Hershey’s chocolate. You want the marshmallows to still be warm so the chocolate melts slightly. 12. Continue cooling in the pan for another 10 minutes, then remove the loaf from the pan and let it cool for 20 minutes before slicing. #smores #pumpkin #bakingrecipe #baking #Recipe

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