Ingredients

• 1 3/4 cups Organic Unbleached White All-Purpose Flour
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 2 Eggs large
• 1 1/4 cups Dark Brown Sugar
• 1/2 cup Unsalted Butter melted
• 1/2 cup Buttermilk
• 2 tsp Vanilla Extract
• 1 cup Canned Pumpkin
• 2 cups Dark Chocolate Chunks or Chips
• 1/4 cup Pistachios chopped

Instructions

1. Preheat your oven to 350F degrees. Coat a 9×5-inch loaf pan with non-stick cooking spray with flour. Set aside.
2. In a large bowl, whisk together Bob’s Red Mill Organic Unbleached All-Purpose White Flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together eggs and brown sugar. Add melted butter, buttermilk and vanilla extract. Whisk until combined. Fold in pumpkin.
4. Add wet ingredients to the dry ingredients. Whisk until there are no lumps. Fold in dark chocolate chunks and chopped pistachios. Pour batter into prepared baking pan. Level with spatula.
5. Bake for 50-60 minutes, until cake has risen, crackled and a toothpick inserted near the center comes out clean. Remove and let cool for 20 minutes. Invert onto a wire rack and cool completely.
6. Store in airtight container for a few days. Makes about 12 servings.