Chocolate Chip Pumpkin Bread

Pumpkin season is back ladies and gentlemen. While it still feels very much like summer in Texas, I am ready for autumn and all the squash-related goodies on the grocery shelves. For my first foray into the season, I present a delicious, moist pumpkin loaf with chocolate chips. This will be perfect for on-the-go breakfasts this week.

Chocolate Chip Pumpkin Bread
1 3/4 C flour
1 C light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves (I used fresh ground)
1/3 C vegan chocolate chips
1 C unsweetened canned pumpkin
1/2 C coconut oil
3 Tbsp pure maple syrup
3Tbsp soy milk
1/4 tsp vanilla extract
1/4 tsp ginger paste

0. Preheat oven to 350 F.
1. In a large bowl gently mix all dry ingredients (except chocolate chips).
2. In a small bowl whisk together pumpkin, coconut oil (must be in liquid state!), syrup, soy milk, vanilla and ginger.
3. Slowly add wet ingredients to dry and mix until just incorporated.
4. Add to oiled loaf pan and bake at 350 F for 40-45 minutes (pierce with fork and if it comes out clean it is done).