Elizabeth Cooks: Vegan Pumpkin Bread

Really I don't think I have to tell you how much I love Pumpkin. I think I say that enough. I really really really really really love pumpkin.  And while I adore cooking, baking always stresses me out (the precision, the things that can go wrong. the disasters! oh my!). So I decided to challenge myself thanks to the prompting of Recipe Redux and brighten up a rainy fall day with a loaf of pumpkin bread. That's vegan. That uses 100% whole wheat, and reduced sugar. That still tastes good. It could have been a recipe for disaster, but amazingly this is my new favorite thing. I'm making another loaf this weekend. Enjoy!

Vegan Pumpkin Bread

• 2 cups white whole wheat flour (or 100% whole wheat pastry flour)
• 2 cans 100% pumpkin (no pumpkin pie filling!!)
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 cup chocolate chips

Preheat oven to 350. Line loaf pan with coconut oil so you don't have any unfortunate sticking incidences. Combine all ingredients but flour and chocolate chips. Slowly mix in whole wheat flour, and then once it's completely mixed stir in the chocolate chips. Baked for 1 hr at 350 degrees. Enjoy!


Want some more pumpkin love? Check out these Recipe Reduxs!