chocolate chip pumpkin bread

Cook Time: 1 hour

Makes: 1 loaf and 1 dozen mini muffins

Ingredients:

• 2tbsp egg replacer (i used ener-g)
• 1 1/2c raw sugar
• 1 1/2c dark brown raw sugar
• 1c vegetable oil
• 2/3 cup water
• 1 1/2tsp salt
• 2tsp cinnamon
• 1tsp nutmeg
• 1tsp ginger
• 2 cups baked, pureed fresh pumpkin or canned pumpkin
• 3 1/2c all-purpose flour
• 1 1/2c chocolate chips
• 2tsp baking soda

1. mix ingredients together, adding egg replacer last.

2. pour into baking pan (i made mini muffins- without muffin papers, and a loaf.)

3. bake

for loaf: @ 425 for 40-60minutes- until toothpick comes out clean and the top of the loaf has cracked.

for mini muffins: @425 for 10-12 minutes

if using fresh pumpkin:

1. peel pumpkin, cut in half and remove seeds.

2. lay face down in a baking tray with 1/2c water

3. bake @ 425 for 45min-1hr- until the pumkin can be pierced easily with a fork

4. puree in batches