Don’t care if it’s November now – still not over the pumpkin thing. I know there are a ton of recipes for pumpkin loaves floating around, but seriously… this one rocks. It’s been a family staple of ours since I can remember, and we finally perfected the vegan version.
The Recipe
- Oven: 350 F
- Bake Time: 1 hour
You will need:
- 1 cup Turbinado sugar
- 1 1/2 cup white flour
- 1/2 cup Canola oil
- 2 tbs ground flaxseed + 6 tbs water (egg replacer)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 3/4 cup pumpkin purée
- 1/2 cup chocolate chips
To make:
Step 1: Add Everything
Seriously, all it takes is one bowl. Well, I mean… I guess you can say 2 if you count the flaxseed “egg” replacer. But let’s not count it. Add EVERYTHING to the bowl – mix well.
Step 2: Loaf It
Grease your fav loaf pan and add the mix. Add some extra chocolate chunks or mini chips to the top.
Step 3: Bake It @ 350 F
For about an hour. To check if it’s done, insert toothpick into middle. Confession: I like mine a little raw.
Cool it, slice it, stuff your face in it!! xx Bianca
