pumpkin bread
Prep time
Cook time
Total time
Use the chocolate chips of your choice, based on your dietary needs. I also added a pinch of ground cloves and nutmeg.
: vegan, bread
Cuisine: breakfast, snack, vegan
Serves: 2 loaves
  • 1⅓ cups maple syrup
  • 1 cup cooked pumpkin
  • equivalent vegan substitute for 4 eggs - 4 flax eggs or Bob’s Red Mill Egg Substitute
  • ½ cup oil or melted coconut oil
  • ½ cup applesauce
  • 1 tablespoon vanilla extract
  • 3½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon salt
  • ¼ cup Reading Distilling Guild spiced rum or water
  • ⅔ cup chocolate chips
  1. Preheat oven to 325ºF degrees. Grease 2 standard loaf pans.
  2. In medium bowl combine the maple syrup, pumpkin, egg substitute, oil, applesauce, vanilla and rum until smooth; set aside.
  3. In a large bowl whisk the flour, cinnamon, baking soda, baking powder, ginger and salt. Add the wet ingredients to the dry ingredients, stirring to combine. Add the chocolate chips.
  4. Divide the batter evenly into the loaf pans. Bake for 45-60 minutes or until toothpick inserted comes out clean. Allow to cool.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/vegan-pumpkin-bread/