I didn't have applesauce so I had to put some butter in this recipe, oh no! :) The bread was delicious, and we couldn't stop eating it! If you follow the recipe exactly it's vegan, if you have to add butter then obviously it's not.
Chocolate Pumpkin Loaf
recipe from The PPK
Ingredients:
1/4 cup applesauce
2 tablespoons coconut oil (or canola oil) - **I used olive oil**
1/3 cup unsweetened cocoa powder
1/3 cup + 2 tablespoons boiling water, divided (see note)
1 cup pumpkin puree
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chocolate chips
Directions:
Preheat oven to 350 F and lightly grease an 8 inch loaf pan. Also, boil some water in a tea kettle.
Put applesauce, coconut oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.
Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar and vanilla and mix well.
Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. 
Take care not to overmix. Fold in the chocolate chips.
Spoon the batter into the prepared loaf pan.
Bake for 55 minutes to an hour. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.
Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way.
Enjoy!
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