Vegetarian

Vegan pumpkin spice bread with chocolate chips for a sweet treat on Meatless Monday

Page 2 of 3

You will need:

3 tablespoons Bob's Red Mill egg replacer powder (or 3 tablespoons ground flaxseed, or equivalent of 3 eggs other egg replacer) 9 tablespoons water (or use amount on other egg-replacer instructions) 2 cups sugar 1 1/2 cups unsweetened applesauce 1 can pumpkin puree (14 ounces) 3 1/8 cups flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup nondairy chocolate chips

Preheat the oven to 350 degrees F and lightly oil two loaf pans.

1. Place the egg replacement and the water in a bowl and whisk together until creamy. 2. Put the sugar, applesauce, pumpkin puree and egg replacer together in a large bowl. Mix until thoroughly combined.
KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen