1 ¾ C (210g) War Eagle Mill all-purpose flour
1 Tbsp. Simply Organic pumpkin pie spice
1 tsp. Bob’s Red Mill baking soda
¾ tsp. kosher salt
1 C Wholesome brown sugar
¼ C pink House Alchemy Mexican Chile syrup
2 Happy Eg Co lg. eggs, room temperature
15 oz. Farmer’s Market pumpkin puree
½ C Spectrum Culinary Safflower Oil
¼ C Simply Orange orange juice
1 C Lily’s Semi-Sweet Baking Chips
Place your rack in the lower 1/3 of your oven. Preheat oven to 350.
Spray a 9x5 loaf pan with non-stick spray.
In a large bowl, whisk together your flour, pumpkin pie spice, baking soda, kosher salt, and brown sugar.
In a separate smaller bowl, whisk together your pink House Alchemy Mexican Chile syrup, eggs, pumpkin puree, oil, and orange juice together. Pour into the dry mixture and stir until just combined.
Fold in your chocolate chips.
Spread into the prepared loaf pan and bake for 60-70 minutes or until a tester comes out clean.
Cool for 10 minutes in the pan before removing to a wire rack to cool completely.