Ingredients

• 5 cups cooked pumpkin (fresh is best, but canned will do; see note at top)
• 2 cups maple sugar
• 2 "eggs": either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 2 eggs worth of egg replacer
• 1 cup almond milk or other nut milk
• 3/4 cup safflower oil
• 1 teaspoon vanilla extract
• 4 cups spelt flour
• 3 teaspoons baking soda
• 3 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3/4 cup grain-sweetened, nondairy chocolate or carob chips
• 1 cup whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top at end, if you want)

Directions

1. Preheat oven to 350 F
2. Oil two 9”x5" glass loaf pans
3. Combine the pumpkin puree, sugar, "eggs," milk, oil, and vanilla extract in a mixing bowl
4. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top
5. Add the wet ingredients to the dry ingredients until just combined
6. Fill the prepared pans with the batter
7. Top with the reserved chocolate chips and nuts
8. Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger
9. Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely