Pumpkin Chocolate Chip Bread

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!

*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.

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