Chocolate Chip Pumpkin Bread

This is a spin-off of a recipe my Aunt Marcia makes. I've veganized it by changing several ingredients. I love adding lots of chocolate chips and making this a yummy fall/winter treat.

Ingredients-
2 3/4 cups all-purpose flour
1/2 cup organic spelt flour
1/4 cup wheat germ
1 1/2 cup organic sugar
1 1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon celtic sea salt
1/2 teaspoon Penzey's Apple Pie Spice (OR 1/2 teaspoon cinnamon and 1/8 teaspoon ground nutmeg)
2/3 cups cold water
1/2 cup Smart Balance Oil
1 can of Organic pumpkin
1/2 cup pear butter OR apple sauce
3 TBSP ground flaxseed
1/2 cup water
1 cup of dairy free chocolate chips (I use Ghirardelli Semi-Sweet chips in the gold bag)

Directions-
Pre-heat oven to 350 F

Stir the following ingredients together:
2 3/4 cups all-purpose flour
1/2 cup organic spelt flour
1/4 cup wheat germ
1 1/2 cup organic sugar
1 1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon celtic sea salt
1/2 teaspoon Penzey's Apple Pie Spice (OR 1/2 teaspoon cinnamon and 1/8 teaspoon ground nutmeg).

In a separate bowl mix the wet ingredients:
2/3 cups cold water
1/2 cup Smart Balance Oil
1 can of Organic pumpkin
1/2 cup pear butter OR apple sauce

In another small bowl:
3 TBSP ground flaxseed
1/2 cup water
(Stir flaxseed with water and let sit for 2-3 minutes, before adding to other wet ingredients)


Combine wet and dry ingredients. Add 1 cup of dairy free chocolate chips (I use Ghirardelli Semi-Sweet chips in the gold bag). Stir well. Pour into lightly oiled loaf pans. I ended up using two pans to make two loaves instead of making one giant loaf :)

Bake in oven for 60 - 65 minutes. Check at 60 minutes with a toothpick.
If you are making muffins bake for 35-40 minutes.