Pumpkin Chocolate Chip Bread (vegan)

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 154.7

Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 135.4 mg
Total Carbs: 17.4 g
Dietary Fiber: 0.9 g
Protein: 2.0 g

View full nutritional breakdown of Pumpkin Chocolate Chip Bread (vegan) calories by ingredient

Introduction

Thanks to Charlotte at VegWeb, this vegan recipe is versatile and can be jazzed up with raisins or cranberries instead of chocolate chips. I adapted this by using less sugar than her recipe and half the chips, plus extra pumpkin. Makes 2 medium-sized loaves, 10 servings each. Thanks to Charlotte at VegWeb, this vegan recipe is versatile and can be jazzed up with raisins or cranberries instead of chocolate chips. I adapted this by using less sugar than her recipe and half the chips, plus extra pumpkin. Makes 2 medium-sized loaves, 10 servings each.

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 20

Ingredients

1-3/4 cups unbleached white flour1

1 cup Florida Crystals vegan sugar

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ginger

1/8 teaspoon salt

1-1/4 cups pumpkin puree

1/2 cup vegan margarine, melted

1/2 cup vegan chocolate chips (e.g. Ghirardelli semisweet)

Ener-G egg substitute equal to 2 eggs

1/3 cup water (plus 1-3 extra if needed for consistency)

Directions

Preheat oven to 350-degrees F. Grease 2 medium-sized loaf pans. Mix dry ingredients in one bowl. In larger bowl mix wet ingredients, then add in dry. Mix well, then add chocolate chips. Pour into loaf pans. Bake for 45-50 minutes until toothpick comes out clean.

Makes 20 servings (2 loaves, each cut into 10 slices)

Number of Servings: 20

Recipe submitted by SparkPeople user SUNNYH99.