How to Make Edibles with CBD: Chocolate Chip Pumpkin Bread

Fall weather has finally arrived in Oregon, and we're looking for just about any excuse to turn on the oven. With Halloween right around the corner, we figured it was the perfect time to put a chocolatey spin on one of our favorite seasonal treats: pumpkin bread.

This recipe has everything we love about autumn baking. It's moist, packed with warming spices, and loaded with generous chunks of East Fork Chocolate. Better yet, it comes together in a single bowl, making prep and cleanup a breeze.

For this recipe, we're using East Fork's 33:1 CBD Chocolate. Two bars contain approximately 600mg CBD and 20mg THC, which works out to roughly 60mg CBD and 2mg THC per slice if you divide your loaf into 10 equal pieces. Keep in mind that these are estimates based on the chocolate's original cannabinoid content, and actual potency may vary after baking.

Ingredients

• 1 can (15 oz) pumpkin purée

• ½ cup neutral oil or melted butter

• 2 large eggs

• ¾ cup + 1 tbsp packed brown sugar

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 1 tsp baking soda

• ¾ tsp salt

• 2 tsp pumpkin pie spice

• ½ tsp cinnamon

• 2 cups all-purpose flour

• 2 East Fork 33:1 Chocolate bars, roughly chopped

Instructions

1. Preheat your oven to 350°F.

2. Grease a 9×5-inch loaf pan.

3. Mix pumpkin purée, oil, eggs, sugars, and vanilla in a large bowl until smooth.

4. Add baking soda, salt, pumpkin pie spice, and cinnamon. Whisk until combined.

5. Fold in the flour, followed by your chopped chocolate. Mix just until combined.

6. Pour into your prepared pan .

7. Bake for approximately 60–75 minutes, or until a toothpick inserted into the center comes out without wet batter. Cover loosely with foil if the top browns too quickly.

8. Cool for at least 30 minutes. Enjoy!