• 1-3/4 cups flour
  • 1.5 cup vegan sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon clove
  • 1/4 teaspoon ginger
  • 1/8 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup vegan margarine, melted
  • 1 cup vegan chocolate chips
  • vegan egg replacer for 2 eggs (Ener-G Egg Replacer or whatever you want)
  • 1/3 cup water


Preheat oven to 350 degrees F. Grease 2 medium loaf pans. Combine dry ingredients. Mix wet ingredients and then stir in dry ingredients. Stir in chocolate chips. Pour into pans. Bake 45-50 minutes.

Notes: You can: — cut the vegan sugar to 1 cup if you want. (I like it sweet.) -replace some of the water with orange juice or soy milk (I used Vitasoy enriched vanilla)

The amounts are my preference, but you don’t need all the spices, just a couple of sweet spices, whatever amounts you want. For ginger, I used fresh ginger, just blended it with the egg replacer and added it to the wet ingredients.

You can add vanilla, too. You could probably replace some of the regular vegan sugar with vegan brown sugar or vegan maple syrup or whatever you wanted. Also, you might want to add a couple more tablespoon water or pumpkin if your batter looks too thick. It’s a REALLY flexible recipe.

Also, it can be used for muffins or to make just one big loaf (in a 9X5 loaf pan).

You can eliminate the chips and replace all or part with nuts, dried cranberries or raisins.

Hope you like it!

Serves: 2 loaves

Preparation time: 10-15 min., 45-50 m