Vegan Dark Chocolate-Pumpkin Bread

• 1/4 cup grapeseed oil
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup turbinado sugar
• 15 ounces pumpkin unsalted
• 1 tablespoon chia seeds
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract pure
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 2/3 cup dark chocolate chopped, about 60% cacao or semi-sweet chocolate chips
• 1/3 cup roasted salted pistachios chopped

1. Preheat the oven to 350u0b0F. Lightly brush a 9- x 5- inch loaf pan with 1 teaspoon of the grapeseed oil. Dust with 1 tablespoon of the flour. Set aside.
2. In a large bowl, stir together the remaining 1/4 cup oil and 3/4 cup of the sugar until combined. Add the pumpkin, chia seeds, extracts, and 3 tablespoons cold water and stir until well combined. Set aside.
3. In a medium bowl, whisk together the remaining 1 1/4 cups flour, 1/3 cup of the cocoa powder, baking powder, baking soda, salt, and cinnamon until evenly mixed. Add the flour mixture to the pumpkin mixture and stir until just combined. Stir in the chocolate chips and pistachios.
4. Evenly transfer the batter to the loaf pan. Dust the top with the remaining 1 teaspoon cocoa powder and sprinkle with the remaining 1 tablespoon sugar.
5. Bake until springy to the touch, about 55 minutes. Cool in the pan on a wire rack for 15 minutes. Remove the bread from the pan and completely cool. Cut into 18 slices and serve.

grapeseed oil, whole wheat pastry flour, turbinado sugar, pumpkin unsalted, chia seeds, vanilla, almond, cocoa, baking powder, baking soda, salt, ground cinnamon, chocolate, pistachios

Taken from www.yummly.com/recipe/Vegan-Dark-Chocolate-Pumpkin-Bread-1386229 (may not work)