Vegan Chocolate Chip Pumpkin Bread - cooking recipe

Ingredients

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

Preparation

In a medium bowl stir together the 10 Tablespoons and flaxseeds meal together. Let sit for 10 minutes or until thickened.
Heat oven to 350\u00b0F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour.
In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
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.
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.