Vegan Chocolate Chip Pumpkin Bread

• 4 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon pink himalayan sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 3/4 cup vegan butter, softened
• 4 tablespoons flaxseeds meal
• 10 tablespoons water
• 1/2 cup water
• 1 (15 ounce) can pumpkin (not pumpkin pie mix)
• 1 cup semisweet vegan chocolate chips
• 2 tablespoons semisweet vegan chocolate chips
• 2 tablespoons chopped pecans
• 2 teaspoons sugar

1. In a medium bowl stir together the 10 Tablespoons and flaxseeds meal together. Let sit for 10 minutes or until thickened.
2. Heat oven to 350u0b0F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour.
3. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
4. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add the flaxseed egg little by little, beating well. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

flour, baking soda, pink himalayan, ground cinnamon, ground nutmeg, sugar, vegan butter, meal, water, water, pumpkin, semisweet vegan, semisweet vegan, pecans, sugar

Taken from www.food.com/recipe/vegan-chocolate-chip-pumpkin-bread-529126 (may not work)