It’s the Great Pumpkin Bread
Recipe and photograph contributed by Vegan Mos.
Preparation time: 10 minutes
Baking Time: 40 minutes for two loaves or 70 minutes for a tube pan
Yield: 2 loaves
- • 3 cups all purpose flour
- • 1/2 teaspoon salt
- • 2 teaspoons baking soda
- • 2 teaspoons baking powder
- • 1 1/2 cups sugar
- • 1/2 teaspoon cinnamon
- • 1 cup vegetable oil (or ½ cup oil and ½ cup unsweetened applesauce)
- • 15 oz can plain pumpkin (do not use pumpkin pie filling as that is spiced.)
- • 1 cup water
- • 1 cup dairy-free chocolate chips
Preheat oven to 350 Fahrenheit. Lightly grease two 9 x 5 bread pans, or one tube/bundt pan and set aside.
In a large bowl, sift together the flour, salt, baking soda and baking powder and set aside.
In a large mixing bowl, combine the sugar, oil, cinnamon and pumpkin. Mix with hand mixer or stand mixer on medium speed until evenly blended, about one minute.
Alternately add the dry mixture and the water to the wet mixture, a little at a time on lower speed. Add a bit of the dry, then a bit of water, then dry, then water, etc... until all of the dry and the full cup of water are mixed in. Gradually increase the speed to medium and mix until thoroughly combined, about two minutes.
Add the chocolate chips and mix at medium for another minute.
Divide the mixture evenly into two greased bread pans, or pour into one tube/bundt pan.
Bake at 350° Fahrenheit for 40 minutes for loafs, or 70 minutes for a tube pan, or until a toothpick comes out dry from the center.
Cool for 10 minutes on a wire rack in the pan. Remove from pan and allow to cool completely before serving.