Ingredients

• Ingredients Scale 1x2x3x 2 cups flour (spelt, all-purpose, whole wheat, 1-to-1 GF flour blend) 1/2 – 3/4 cup sugar (coconut, turbinado or organic pure cane) 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon pumpkin pie spice or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove pinch of mineral salt 1 – 2 teaspoons vanilla 1/3 cup water or unsweetened almond milk (at room temp) 1/3 cup neutral-flavored oil (or coconut oil is liquid state) or applesauce 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups (338 g) fresh pumpkin puree small handful pepitas (pumpkin seeds), for topping (optional)

Preparation

• Instructions Preheat oven to 350 degrees F. Lightly grease loaf pan. Mix: In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a 2 cup measuring cup, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking. Bake: Pour batter into prepared loaf pan, place in oven, on center rake, and bake for 55 – 60 minutes. Once done, remove from oven and let cool 5 – 10 minutes. Remove loaf from pan and transfer bread to a wire rack to cool slightly before serving. Sliced pumpkin bread is delicious warmed in a toaster oven and served with a smear of vegan butter. Makes 8 – 10 slices Store: Let cool completely before storing. Keep covered on the counter for 2 – 3 days. Warm in the toaster oven.