Name: Vegan Pumpkin Chocolate Chip Bread
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 2 loaves
Ingredients: 3 3/4 cups all-purpose flour (see Cook’s Note); 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1 1/2 teaspoons baking soda; 1/2 teaspoon kosher salt; One 15-ounce can pure pumpkin puree; 1 1/2 cups vegan cane sugar; 1 cup vegetable oil; 6 tablespoons pure maple syrup; 1 tablespoon fresh lemon juice; 2 teaspoons pure vanilla extract; 1 cup vegan dark chocolate chips

Directions

Special equipment:

two 9 by 5-inch loaf pans (metal or glass)

Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)