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!