It’s been a dreary, drizzly, cold, wet, rainy day here in the city. Perfect weather, to stay cozy in my sweats, turn the oven on and do some baking. Since the season of pumpkin has been declared, I’ve been stockpiling my favorite pumpkin in the pantry. I just so happened to have an open can in the fridge, leftovers from making a few cups of Pumpkin Spice Hot Buttered Coffee, that needed to be used up. Just the perfect amount for my newest seasonal healthy recipe, Pumpkin Spice Chocolate Chip Bread.
I recently spotted a new product on the shelf at Whole Foods — they are Lily’s Dark Chocolate Chips — No Sugar Added | All Natural | Non GMO | Fair Trade. They are sweetened with stevia and are wonderful. I have checked online at their own website as well as Amazon and did not find them. This is what I used in this recipe. If you spot this brand, try them, they are good. Otherwise I link below, in the recipe, to another high-quality dark chocolate chip I’ve used in the past.