Vegan Chocolate Chip Pumpkin Bread Food

VEGAN PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
• Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
• Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
• Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
• Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.

VEGAN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a small dish add the 12 1/2 Tablespoons of water and the 5 Tablespoons Flax seeds stir them together and let sit for 15 minutes to thicken.
• Preheat oven to 350 degrees F.
• Grease 2 9X5 inch loaf pans with crisco and flour them so helps the loaves from sticking. Tap out the excess flour.
• In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together until mixed. Set aside.
• In a stand mixer, beat together the 2 cups sugar and butter on medium speed for 1 or 2 minutes or until creamy. Add the flax egg little by little until it fully incorporated. Beat in water and pumpkin on low. It'll look very watery at this point but it's what you want!
• Add the flour mixture a cup at a time. When all the flour is in the bowl beat for 1 minute on low or until moistened. Stir in the 1 cup of chocolate chips. Then spread evenly into the loaf pans. You can the extra chocolate chips, sugar, and pecans if you want to, but its optional!
• Bake for 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick is inserted to the center comes out clean. Cook in pan for 10 minutes; remove from pans to cook on the cooking racks. Cool completely about 1 1/2 hours.

VEGAN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a medium bowl stir together the 10 Tablespoons and flaxseeds meal together. Let sit for 10 minutes or until thickened.
• Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour.
• In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
• In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add the flaxseed egg little by little, beating well. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.