August 09, 2016
Breads, Breakfast, Desserts,
Snacks, Grains, Vegetables, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Fall/Autumn, Winter, Oven Bake, Heart Healthy, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Quick Breads, Chocolate more
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"The pumpkin in this quick bread replaces oil and eggs, and makes for a moist, dense, and decadent treat. Also makes a great breakfast bread. Try it, you'll love it! Vegans should use vegan chocolate chips, and those who are concerned about artificial sweeteners should use real sugar."
Preheat oven to 350 degrees, and spray an 8x8 loaf pan lightly with oil.
Mix dry ingredients (including chocolate chips) together in a medium-large bowl.
Mix wet ingredients together in a smaller bowl.
Stir wet ingredients into dry (batter will be thick).
Spread batter into pan and sprinkle with chopped nuts, pressing lightly to set nuts into batter.
Bake 35-38 minutes.
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