Cook time: 45-50 minutes 

Servings: 12 

• Nonstick cooking spray 

• 1 1/2    cups all-purpose flour 

• 1/2  teaspoon salt 

• 1/2  teaspoon baking powder 

• 1/2  teaspoon baking soda 

• 2  teaspoons pumpkin pie spice 

• 1 cup canned pumpkin or Fresh pumpkin for baking  

• 1/3  cup brown sugar 

• 1/3  cup granulated sugar 

• 1/2  cup vegetable oil 

• 3 eggs, at room temperature 

• 1/2 tablespoon vanilla extract 

• 1 cup semi-sweet chocolate chips 

• 1 cup mini semi-sweet chocolate chips 

 1. Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. 

2. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside. 

3. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together. 

4. Stir wet ingredients into dry ingredients; mix until combined. 

5. Fold in chocolate chips. 

6. Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean. 

7. Cool at least 10 minutes in pan before removing to wire rack to finish cooling. 

Sponsored by Culinary.net

Apple Crumb Bread Pudding 

• 2 cans (13.66 ounces each) Thai Kitchen® Coconut Milk 

• 3 eggs, lightly beaten 

• 3/4 cup granulated sugar 

• 1 tablespoon McCormick® Apple Pie Spice 

• 1 tablespoon McCormick® All Natural Pure Vanilla Extract 

• 8 cups gluten-free cinnamon raisin bread, such as Udi’s, cubed (about 16 slices) 

• 2 apples, peeled and cut into 1/2-inch cubes 

• Streusel Topping 

• 3/4 cup firmly packed light brown sugar 

• 3/4 cup gluten-free rolled oats 

• 1 teaspoon McCormick® Apple Pie Spice 

• 1/4 cup (1/2 stick) cold butter, cut into pieces