Chocolate Chip Pumpkin Bread: Take 2

The cooler weather inspired me to take another pass at the chocolate chip pumpkin bread… and take 2 was much better than take 1!  I upped the sweet and spicy parts of the recipe, which really improved the flavor.  Next time, I will add some walnuts, craisins, or pecans… so many possibilities for fall.  I think I’m ready for fall cooking!

Pieces:

  1. 1 can pumpkin
  2. one half cup vegan butter
  3. one quarter cup vegetable oil
  4. 2 cups sugar
  5. one quarter cup agave nectar
  6. 2 eggs (or egg replacer)
  7. 1.5 cups soy flour
  8. one tsp. baking powder
  9. one tsp. baking soda
  10. 1 tbsp. nutmeg
  11. 2 tbsp. cinnamon
  12. one half cup Enjoy Life mini chocolate chips
  13. 1 tsp. vanilla

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir to combine.
  3. Add mixture to a greased bread pan.
  4. Bake at 350 degrees for 60 minutes.
  5. Serve with some spread butter and/or powdered sugar.

Happy Allergy Free Eating!

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