The fact that I STILL don't have a measuring cup after the move has not kept me from baking. Like most days I woke up craving my mom's traditional Halloween pumpkin chocolate chip cookies. I was not prepared to wait another month to indulge in something that most likely was not vegan friendly. During a slow day at work, I came across an online recipe for a "super moist pumpkin bread" which sounded like it might satisfy my pumpkin baked good craving.
I made some alterations to the recipe as I'm not a big walnut fan nor was I able to find pumpkin puree at the health food store and I added chocolate chips, because everything is better with chocolate. Please note: due to the lack of measuring utensils these are guesstimates and miraculously it still turned out quite nicely! I have never smelled anything more heavenly emerging from my oven! Mmmmm...
• 3.5 cups (or 3.5 tiny colourful ikea plastic cup)all-purpose flour
• 2 c. packed dark brown sugar
• 1/4 c. white sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. nutmeg
• 1.5 tsp. cinnamon
• 1 (14 oz) can of pumpkin pie filling
• 1/2 c. oil
• 1/2 c. applesauce
• 2/3 c. lite coconut milk
• 1 c. vegan chocolate chips
• 2/3 c. shredded coconut
- Preheat oven to 350
- In a bowl stir together flour, b. sugar, w. sugar, baking soda, salt, nutmeg and cinnamon.
- Add pumpkin, oil, applesauce, coconut milk and stir together until just mixed.
- Add chocolate chips.
- Pour into a 13 x 8 inch pan and sprinkle coconut across the surface of the batter.
- Bake for approx 65 minutes or until toothpick comes out clean.
- Remove from oven and cover with foil for 10 minutes (i'm not sure what this is all about.. but I followed this from the orig. recipe).
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