Ingredients (use vegan versions):
- 1-3/4 cups flour
- 1.5 cup vegan sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- 1/4 teaspoon ginger
- 1/8 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegan margarine, melted
- 1 cup vegan chocolate chips
- vegan egg replacer for 2 eggs (Ener-G Egg Replacer or whatever you want)
- 1/3 cup water
Directions:
Preheat oven to 350 degrees F. Grease
2 medium loaf pans. Combine dry
ingredients. Mix wet ingredients and
then stir in dry ingredients. Stir in
chocolate chips. Pour into pans. Bake
45-50 minutes.
Notes: You can:
-- cut the vegan sugar to 1 cup if you
want. (I like it sweet.)
-replace some of the water with orange
juice or soy milk (I used Vitasoy
enriched vanilla)
The amounts are my preference, but you
don't need all the spices, just a
couple of sweet spices, whatever
amounts you want. For ginger, I used
fresh ginger, just blended it with the
egg replacer and added it to the wet
ingredients.
You can add vanilla, too. You could
probably replace some of the regular
vegan sugar with vegan brown sugar or vegan maple syrup
or whatever you wanted. Also, you
might want to add a couple more tablespoon
water or pumpkin if your batter looks
too thick. It's a REALLY flexible
recipe.
Also, it can be used for muffins or to
make just one big loaf (in a 9X5 loaf
pan).
You can eliminate the chips and
replace all or part with nuts, dried
cranberries or raisins.
Hope you like it!
Serves: 2 loaves
Preparation time: 10-15 min., 45-50 min. baking
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