Softest Chocolate Chip Pumpkin Bread with Maple-Caramel Frosting

Ingredients

• 2 Tablespoons Ground Flax
• ½ cups Warm Water
• ¼ cups Packed Brown Sugar
• ½ cups Granulated Sugar
• 3 Tablespoons Vegetable Oil
• ½ teaspoons Vanilla
• ¾ cups Pumpkin Puree (heaping Cup)
• 4 Tablespoons Milk
• 1-½ cup Whole Wheat Flour
• ¾ teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ½ teaspoons Cinnamon
• ¾ teaspoons Pumpkin Pie Spice
• ¾ cups Chocolate Chips
• _____
• FOR THE MAPLE ICING
• 2 Tablespoons Butter
• ¼ cups Packed Brown Sugar
• 1 Tablespoon Milk
• ½ teaspoons Maple Flavoring
• ½ cups Powdered Sugar

Preparation Instructions

First mix the ground flax with the warm water in a large mixing bowl and let this sit for a minute or so. This mimics the action of eggs and also adds moisture to the bread.

Next, add the sugars, oil, vanilla, pumpkin, and milk to the same mixing bowl and stir to combine.

Then mix all the dry ingredients: flour, baking powder, baking soda, salt, and spices. Add these to the wet mixture in the mixing bowl and stir until combined (just!). Next add the chocolate chips, and feel free to spill a little extra into the bowl! Mix everything together until combined.

Spray two mini loaf bread pans (5×3 or 6×3 or whatever mini dimension you’ve got) or one large 9×5 bread pan. Pour in batter evenly between the two mini pans. Bake at 350F for 40 minutes, or until a knife inserted comes out clean of batter.

Let these cool on the counter and then get ready to frost ‘em!

Maple Frosting:

Melt the butter in a small pot on medium-low heat. Stir in the brown sugar and milk, and bring to a boil. Remove from heat and stir in the maple flavor and whisk in the powdered sugar. Allow to cool for a no more than a minute and then pour over your breads. Let this set if you can wait and then enjoy!