(MEATLESS MONDAY RECIPES/VEGAN/VEGETARIAN) It’s October! Once again it’s time to relish in autumn classics, especially delicious dishes prepared with pumpkin. This moist pumpkin bread is dense and chocolatey. It makes a delicious snack or dessert and will impress at any holiday gathering. Serve a slice at room temperature or slightly warm for the full gooey chocolate effect. Try it today with a dollop of vegan whipped topping! — Global Animal

This chocolate chip pumpkin bread is the perfect dish for fall pot lucks. Photo Credit: Elana Pisani
This chocolate chip pumpkin bread is the perfect dish for fall pot lucks. Photo Credit: Elana Pisani

Chocolate Chip Pumpkin Bread
Yield: 8 servings

2 cups All Purpose Flour
1 tsp Baking Soda
1 cup Pumpkin Puree
1/3 cup Margarine (Earth Balance preferred), melted
1/2 cup Vegan Brown Sugar
2 eggs equivalent of Egg Replacer (including water)
1/4 cup Water
1/2 tsp Pumpkin Pie Spice
1/2 tsp Salt
1/2 cup Vegan Semi-Sweet Chocolate Chips

Combine dry ingredients (flour, baking soda, brown sugar, pumpkin pie spice and salt) in a large bowl. In a medium bowl, stir together the wet ingredients (margarine, egg replacer, water, and pumpkin puree). Pour the wet ingredient mixture into the large bowl and stir together dry and wet ingredients until a thick dough forms. Finally, fold in the chocolate chips.

Pour the dough into a bread pan and bake for 55 minutes at 350 degrees.

Don’t have pumpkin pie spice? Make your own! Combine 1/8 tsp each of cinnamon, nutmeg, ginger, and allspice for this recipe.

Learn more about the Meat-Free Mondays Challenge!

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