Vegan Pumpkin Bread

Another recipe from Alicia Silverstone’s, The Kind Diet. A seasonal recipe too!

{Via}

Pumpkin Bread

5 cups cooked pumpkin (fresh is best, but canned will do)

2 cups maple sugar

2 “eggs”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water or 2 eggs worth of egg replacer

1 cup almond milk or other nut milk

3/4 cup safflower

1 teaspoon vanilla extract

4 cups spelt flour

3 teaspoons baking soda

3 teaspoons baking powder

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

3/4 grain-sweetened, nondairy chocolate chips or carob chips

1 cup whole macadamia nuts

Preheat oven to 350 degrees. Oil two loaf pans.

Combine pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in the mixing bowl. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most  of the chocolate and nuts (save the rest to top the loaf). Add the wet ingredients to the dry ingredients until just combined.

Fill the prepared pans with the batter. top with the reserved chocolate chips and nuts. Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger.

Let the loaves cool in the pans for a few minutes, then turn out onto a backing rack to cool completely.

Yummmm!