Embracing the Fall season: chocolate chip pumpkin bread!

What you'll need:

Serves 9  

yields one 8"X8" pan

Ingredients:

• 20oz (2.5 cups) canned pumpkin
• 1 cup brown sugar 
• 1 egg replacer (I use Bob's Red Mill brand found at Whole Foods)
• 1/2 cup almond milk
• 1/3 cup + 1 tbsp safflower oil
• 1/2 tsp vanilla extract
• 2 cups spelt flower
• 1.5 tsp baking soda
• 1.5 tsp baking powder
• 1/2 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup non dairy chocolate chips (I use Enjoy life brand found at Target or Whole Foods)

Directions:

• Preheat oven to 350 degrees
• Lightly spray an 8"X8" cake pan with oil spray
• Combine the pumpkin, brown sugar, egg replacer, almond milk, safflower oil, and vanilla extract in a medium size mixing bowl.
• In a large bowl combine the spelt flour, baking soda, baking powder, cinnamon, nutmeg and most of the chocolate chips (leave behind enough to sprinkle on top).
• Pour the wet ingredients into the dry ingredients bowl and mix until fully combined.
• Fill the 8" x 8" pan with the batter and spread with a spoon to even out.
• Sprinkle with the remaining chocolate chips over the bread.
• Bake between 45 minutes and an hour (I baked mine a whole hour). You will know it's ready when you poke the center of the loaf with a fork and it comes out clean.
• Let the pumpkin bread cool for 5-10 minutes on a rack before serving.

This is the best pumpkin bread I've ever had, vegan or non-vegan! My boyfriend normally dislike anything with pumpkin, and when he reluctantly tried this he couldn't believe how much he liked it! Meat-lover boyfriend approved!!