Friday, January 30, 2009

Pumpkin Bread

3 cups wheat flour
1-1/2 cups evaporated cane juice crystals (or organic sugar)
½ cup sucanat
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. allspice
½ tsp. baking soda
½ tsp. salt
½ tsp. ground nutmeg
4 TB flax egg
1 can (15 oz) canned pumpkin
½ cup olive oil
½ cup water
1 tsp. vanilla
1 cup tropical source chocolate chips, non-dairy chocolate chips or carob chips

In bowl, combine the first 9 ingredients. In a separate bowl, combine the next 5 ingredients. Mix well. Stir into dry mixture just until moistened. Fold in chocolate chips. Spoon into two bread pans coated with nonstick cooking spray. Bake at 350 for 50-60 minutes. Cool for 15 minutes before removing from pans.

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