I won’t make any more promises about pumpkin recipes.
I feel as if cast iron skillets are quintessential for Fall baking. They remind me of the warmth of fireplaces and the heartiness of stews and soups cooked during this time of year.
I still wonder what America would look like if Starbucks made debuted a sweet potato latte instead of a pumpkin one. Anybody else? Maybe not. Is it only weird to me that we drink pumpkins?
Well, pumpkin is no stranger to my family’s Thanksgiving smorgasbord. From pies to custards, whether baked, boiled, or roasted, it makes an appearance in some form or fashion between October and December.
I recently shared a picture on IG but didn’t share the recipe. Rookie mistake, sorry fam. Without further delay,
Skillet Chocolate Chip Pumpkin Bread
What you need:
2 cups all-purpose flour
2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 cup dairy-free butter, room temperature (not melted)
3/4 cup raw brown sugar
1 chia “egg” (1 tablespoon chia seeds and 1 ½ tablespoon water, let sit for 5 minutes)
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 ½ cups of dark chocolate chips, chunks, or chopped
What to do:
Preheat your oven to 350 degrees F.
In a large bowl, gently whisk the flour, pumpkin spice, baking soda, and salt.
Using an electric mixer, combine the butter and sugar. Mix on medium-high until ingredients creamed together.
Add chia egg, vanilla and pumpkin to wet mixture until combined.
Add dry ingredients into the wet ingredients until combined. Do not over mix.
Stir in 1 cup of chocolate chips.
Pour mixture into cast iron skillet leaving at least 1/4” inch at the top of the pan for rising. (If the skillet is well-seasoned, you will not need to grease it).
Smooth out mixture and sprinkle on the remaining 1/2 cup chocolate chips.
Bake for 35-40 minutes. Remove from the oven and leave in skillet to cool.