Pumpkin Bread

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The Kind Life


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5 cups cooked pumpkin (fresh is best, but canned will do)

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

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

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)

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