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.
©2009 Sound Eats
Looks sooo yummy!!!!! I may make this tonight!