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Super Moist Pumpkin Bread

Reviewed: Sep. 16, 2012
I made some changes, because the amount of sugar and oil seemed way too high for my taste: I used 1/4 cup of oil instead of 1 (!) cup. I kept the 2 cups of brown sugar but omitted the white sugar. I also added nutmeg, cloves, a generous amount of cinnamon, and 1 tsp of real vanilla. I did not use the coconut flakes, because of the spices I wanted to use. Finally, I used the one tsp of baking soda but also 2 tsp of baking powder. I mixed the sugar with the liquid stuff and the pumpkin first until disolved. Then I combined the dry stuff aside and folded it in at the end. I put the batter in a cake pan and sprinkled it with 1/4 cup of vegan dark chocolate chips before baking it for 28 min. DELICIOUS!!!!
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