Pumpkin Chocolate Chip Bread

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Wet Ingredients

  • 1/2 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling!)
  • 1/2 cup applesauce
  • 1/2 cup water
  • 2 Tablespoons ground flax + 3 Tablespoons water (let this sit by itself for 5 minutes before adding) (can also use 1 egg for non-vegan bread)

Dry Ingredients

  • 1, 2/3 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1, 1/2 teaspoon pumpkin pie spice
  • 1/2 cup vegan chocolate chips*
  • turbinado sugar in the raw (optional to top the bread to get a sweet, crunchy crust)

Preheat oven to 350 degrees Fahrenheit. Combine the wet ingredients and then slowly mix in the dry ingredients (do not over mix!). Pour into a greased loaf pan and bake 60-70 minutes. Let cool in the pan 5-10 minutes then remove to a wire rack to cool. Enjoy!

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*A good vegan chocolate chip is Ghiradelli’s Semi-Sweet Chocolate Chips (not the bittersweet!). Whole Foods also sells a specific bag of vegan chocolate chips, as well as their dark chocolate mini chunks that are also vegan.

**Also note: this bread is not very sweet. If you’re looking for a sweet dessert bread, you’ll probably want to add an additional 1/2 cup white sugar or agave.

©2009 Sound Eats

3 Responses to Pumpkin Chocolate Chip Bread
  1. Jessica
    October 19, 2009 | 2:44 pm

    Looks sooo yummy!!!!! I may make this tonight!

  2. Bake Sale! | Sound Eats
    December 2, 2009 | 2:54 pm

    [...] If chocolate chip cookies aren’t your thing, Katy is baking a batch of my Pumpkin Chocolate Chip Bread and Ryan is baking my Apple Oat Bran Muffins! Some of my favorite recipes! Go [...]

  3. So it begins! «
    December 14, 2009 | 11:16 am

    [...] am about to bake up Lindsey’s vegan pumpkin chocolate chip bread (recipe here) because someone bid on it for Ashley’s bake [...]

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