Pumpkin Chocolate Chip Bread

I love the new foods fall brings.   Squash, pumpkins, cranberries, grapes, and pomegranates.  Yum. This only means new recipes!   I bought 2 organic pumpkins when they first came out at the stores and cooked them up and froze them.  I’ve had several batches of breads and this is the one we all voted the best recipe low sugar/fat and it is vegan too since I try to keep the eggs out of recipes since my daughter seems to be sensitive to them.  Unfortunately no pictures since our camera is dead but Dan is getting one for his birthday in a few week so yippee!

Pumpkin Chocolate Chip Bread

1/4 c coconut oil (heat to liquid if needed) – or other cooking oil
1/3 c organic unsweetened applesauce
1/3 c organic maple syrup
1 c canned or fresh pureed pumpkin*
2 tbs blackstrap molasses
1/4 c coconut milk or other nondairy milk
2 tbs ground flax seed
1 tsp vanilla extract
1 c all-purpose flour
1 c whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 c chopped walnuts (optional)
¼ c cacao nibs or other vegan dark chocolate (optional)

Whisk together oil, applesauce, maple syrup, pumpkin, molasses, milk, flax, and vanilla in a bowl. In another bowl, sift together flours, baking powder, baking soda, cinnamon, nutmeg and salt. Add wet ingredients to the dry, mix gently until just combined then fold in the walnuts and chocolate. Pour into a lightly oiled loaf pan or 3 mini loaf pans and bake at 350° for 25-30 (for mini) 60-70 minutes (for large), or until a knife inserted into the center comes out clean.

*Cooking your pumpkin is simple I have done both microwave and oven. See instructions here. http://www.pickyourown.org/pumpkincooking.php



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