Vegan Chocolate Chip Pumpkin Bread

Makes two loaves. We always eat one fresh and freeze the other. Instructions below on freezing.

2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon kosher salt
1 15-ounce can plain pumpkin puree
1 cup coconut oil (melted quantity)
1/3 cup maple syrup
1/3 cup water
1/2 to 3/4 cup Enjoy Life Mini Chocolate Chips (depending on your chocolately preference)

Preheat oven to 350 degrees. Grease and flour two loaf pans.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a stand mixer, mix pumpkin puree, oil, maple syrup and water.

Add the dry ingredients to the wet ingredients and mix until just combined.  Fold in chocolate chips.

Divide the dough between the two greased pans.  Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

To freeze, first let loaf cool completely. Remove from pan and wrap in foil tightly. I wrap it twice. Place wrapped loaf in a ziplock bag and freeze. Thaw loaf at room temperature until ready to serve.

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