I remember finding cookbookaficionado.com several years ago, and feeling right at home! A woman after my own heart. She has set out to veganize her old and/or family favorite recipes, and the results are delicious! Having done the same in my kitchen, I totally applaud the effort and understand how rewarding (albeit sometimes disappointing) trial and error can be! This recipe is hands down a winner! No error on this one. I started with her recipe, and tried to make it as wholesome as possible, subbing in whole wheat flour, and applesauce to cut the fat content. This bread is...
You won't regret making this alllll fall and winter long. And as cravings hit randomly through the year. ;)
1 C whole wheat flour
1/2 C whole wheat pastry flour (or extra regular, if you don't have pastry flour)
1 1/4 t baking powder
1/2 t baking soda
1/2 t sea salt
1 t cinnamon
1/2 t nutmeg
1/4 t ground ginger
1/4 t ground cloves
1 15oz can pumpkin puree
1/3 C applesauce
1/3 C unsweetened almond milk
1 T ground flax seed
1/2 C raw organic cane sugar
1/2 C brown sugar
3/4 C semi-sweet chocolate chips (or preferred dark chocolate chunks)
1. Preheat oven to 350 degrees F.
2. Lightly oil a regular loaf pan and line with parchment paper going both directions (makes it much easier to lift out).
3. In a small bowl, whisk together the dry ingredients (flour-->cloves). In a large bowl, whisk together pumpkin, applesauce, milk, flax seed, and sugars until smooth. Pour the dry mixture into the wet and mix until just combined. (Don't overmix!) Fold in chocolate chips.
4. Pour batter into prepared loaf pan and smooth out the top with a knife or spatula (lightly greased helps it not stick to the batter).
5. Bake 65-75 minutes or until a toothpick inserted in the center comes out clean. (Realize you might hit melted chocolate, but you're looking for no dough here...) Let cool for 10 minutes, and then remove and let cool on cooling rack until you just can't stand it, and you have to dig in!!