Vegan Apple Pumpkin Bread

• 1.5 cups flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• cinnamon and cloves, and other spices to taste
• At least 1 cup shredded apple
• 1/2 cup raspberry jam (but any fruit jam would do, probably)
• 1/2 cup pumpkin (apple sauce or any other fruit puree would do)
• 1/4 cup olive oil
• 1/4 tsp vanilla
• squirt lemon juice
• 1 egg: 1 tbsp cornstarch, 3 tbsp water, glug (probably about a tsp, up to a tbsp) olive oil
• 2 tbsp milk (enough to moisten batter)
• Handful chocolate chips (or more)

1. Preheat oven to 350 F; grease pan. I used olive oil and it worked okay.
2. Mix up dry ingredients and wet ingredients separately. I added the "egg" mixture last to the wet ingredients.
3. Gently, gently mix wet and dry ingredients just until there's a thick batter. Any more stirring and it might get tough.
4. Fold in chocolate chips (gently!)
5. Pour into pan with same capacity as a shallow 9" pie tin.
6. Bake for about an hour, checking periodically, until a knife inserted in the center comes out clean.
7. Let it sit in the tin for about 10 minutes to cool, then tip it out onto a cooling rack.

flour, baking soda, baking powder, salt, sugar, cinnamon, at, raspberry, pumpkin, olive oil, vanilla, squirt lemon juice, egg, milk, handful chocolate chips

Taken from www.epicurious.com/recipes/member/views/vegan-apple-pumpkin-bread-50178950 (may not work)