Pumkin Bread, Vegan, Kind Diet, Carob Chips

5 cups cooked pumpkins (fresh is best but canned will do)
2 cups maple sugar
2 eggs replacer (I use 6 tablespoons of water with 2tbs of flaxseeds pureed)
1 cup almond milk
3/4cup safflower oil ( I use canola instead)
1 ts vanilla extract
4 cups spelt flour
3 ts baking soda
3 ts baking soda
1 tbs ground cinnamon
3/4 cup grain-sweetened nondairy chocolate chips
1 cup whole macadamia nuts ( I use walnuts instead)
Reserved some of the last 2 ingredients to sparkle on top of your 2 loaf pans

Directions: Preheat oven to 350 F. Oil 2 loaf pans 9x5 inches

Combine the pumpkin puree, eggs, milk, oil and vanilla extract in a mixing bowl. In a separate bowl,combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top. Add the wet ingredients to the dry ingredients until just combined. Fill the prepared pans with batter. Top with the reserved chocolate and nuts. Bake for 45-60 minutes or until the top springs back when pressed with finger. Let the loaves cool in the pans for a few minutes and then to a baking racks to cool completely. Enjoy!

Serving Size: Makes 2 loaves, 12 slices each

Number of Servings: 24

Recipe submitted by SparkPeople user CABETT3257.