Ingredients

The following ingredients have 10 Servings
  • Adapted from Chocolate and Chilies and Dairy Goodness
  • 3 cups all-purpose flour
  • 1/2 cup packed brown sugar (or make your own)
  • ¼ cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp Kosher salt
  • 2 eggs (beaten)
  • 1 1/2 cups buttermilk
  • 1 cup canned pumpkin
  • 1/2 cup coconut oil
  • 1 tbsp vanilla extract
  • 1/2 cup dried cranberries
  • ½ cup chocolate chips

Instruction

  • Preheat over to 350˚ F.
  • Butter a 9" X 5" inch loaf pan, line with parchment paper, and butter the parchment paper.
  • In a large bowl, combine the flour, sugars, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the eggs, buttermilk, pumpkin, coconut oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the eggs and buttermilk liquid. Using a rubber spatula, stir the wet and dry ingredients together until the flour mixture is completely incorporated into the liquid.
  • Gently fold in the the dried cranberries and chocolate chips. Pour the batter into the prepared pan and bake for 65-75 minutes or until a tester inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, and remove to continue cooling on a wire rack.