Whole Earth Packaging Posting Page
Friday, October 7, 2011

Pumpkins abound this season! We thought we’d take a break from some of our eco-friendly talk, and just give you something friendly to think about. (The Earth is always first in our minds, though… Be sure to use reusable dishes or some biodegradable cutlery when you share this dish with your friends and family!)

Chocolate Chip Pumpkin Loaf

You’ll need:
½ cup unsalted butter
1 ¼ cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
1 ¾ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon each: cinnamon, ground ginger, ground nutmeg
½ cup milk
¾ cup chocolate chips or raisins
¾ cup chopped walnuts or pecans

• Line a 9”x5” loaf pan with wax or parchment paper (or you can grease it and flour it). Set the pan aside and heat the oven to 350.
• Using your electric mixer on medium, cream the butter in a large bowl, gradually adding the sugar as you go. Add the eggs (one at a time), beating well after each one. Add the vanilla extract and the pumpkin in.
• In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, and spices.
• With a wooden spoon, blend 1/3 of the flour mixture into the butter mixture. Then add half of the milk. Alternate additions of the remaining flour mixture and the milk. Be sure to blend well after each addition. Fold in the chocolate chips and the walnuts.
• Scrape the batter into the prepared pan. Bake on the center rack of your oven until a toothpick comes out clean. This should be about 50-60 minutes.
• Remove the pan and put it on a cooling rack for about 15 minutes. Remove the loaf from the pan and place it on the rack to finish cooling.

Yum! This recipe celebrates what the earth has to offer this season. Celebrate with this earth friendly recipe.



by: Whole Earth Packaging

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