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Ingredients
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1⁄2 cup olive oil
- 2 eggs, room temp
- 3⁄4 cup brown sugar
- 4 tbsp hojicha powder
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1 tsp cinnamon
- 1⁄4 tsp nutmeg
- 1⁄8 tsp ground cloves
- 1⁄2 tsp salt
- 1 tsp vanilla extract
- 1⁄2 c dark chocolate chips
Cinnamon Hojicha Honey Butter
- 1⁄2 cup room temp butter
- 1⁄3 cup honey
- 1 tsp cinnamon
- 1 tsp hojicha powder
Instructions
- Preheat oven to 350° F.
- In a medium-sized mixing bowl, add the all-purpose flour, brown sugar, hojicha powder, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder. Mix the ingredients until everything is well combined.
- In a separate mixing bowl, add the eggs and whisk. Then add the olive oil, pumpkin, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the bowl with the dry ingredients and mix with a whisk or spatula until the batter is smooth and free of dry clumps.
- Place the batter in a lined loaf pan and bake for 40 minutes or until a toothpick comes out clean.
- Meanwhile, make the cinnamon hojicha honey butter by adding all ingredients to a mixing bowl. Use a hand mixer to blend the ingredients until everything is well combined. Place in the fridge.
- Serve the pumpkin bread warm with the butter and enjoy!
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