Make Mornings Better With This Recipe for Chocolate-Cherry Pumpkin Bread
Recipe and photos by Launie Kettler
Pumpkin spice has been getting a bad rap lately. Why? Because it’s almost too adored. Taylor Swift is insanely beloved and still hip to nearly everyone under the sun, but she’s a metaphorical underground indie band waiting to be discovered compared to pumpkin.
Pumpkin - and pumpkin spice - is everywhere.
In lattes, in pies, in cookies, in creamers, in chili, in truffles, in something inelegantly called a “dump cake,” and somehow, we’re supposed to be shameful of the fact that we love it?
Well, slap our fannies and call us “Pumpkin-ies,” because we love pumpkin spice, and we’re not ashamed of it.
And we’re really not ashamed of it in a pumpkin spice bread that’s studded with sassy chocolate, tart cherries, and a kiss of vanilla.
This is the kind of bread that will make you popular wherever you go. People will clamor for it. People will stomp their feet and cheer.
Heck, seismologists might even measure it as a 2.3 magnitude earthquake when people beg for an encore, like when a certain singer performed recently in Seattle.
You’ve got some magic to make.
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Cherry & Chocolate Chip Pumpkin Spice Bread Recipe
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About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.