Another Fall Favorite - Pumpkin Bread :)

This recipe was great, and non-flare inducing.  My friend and I made it last night (adapted from The Simple Veganista) and we almost ate the whole thing.  Not only is it delicious, but it is really good for you, and guilt free for all of you vegans (or anyone trying to follow a dairy free recipe!). And it is SO.EASY.

Note: This would be even better with some sort of icing on top (perhaps pureed dates or a cream cheese type of that suits your diet needs).

Ingredients: 

• 1 3/4 cup spelt flour (or flour of choice)
• 1/2 cup coconut or organic pure cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-2 teaspoons pumpkin pie spice mix or 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp allspice (which ever is better for your flare needs)
• 1-2 teaspoons vanilla extract
• 1/4 cup water or pure maple syrup (we used the syrup, yum!!)
• 1/3 cup coconut oil (melted), or veggie oil of choice
• 1 can 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree (we used Trader Joe's canned pumpkin)

Directions: 

• Preheat oven to 350 degrees F
• In medium bowl, combine flour, baking powder, baking soda and spices.
• In small bowl, combine oil, sugar, water/syrup and vanilla. 
• Add the wet mix to the try mix along with the pumpkin puree and mix well to make sure there are no clumps.
• Taste batter adjusting flavor or sweetness to your liking (you can do this because there are no raw eggs!)
• Spread batter into a lightly greased loaf pan
• Bake for 50-55 minutes.
• Remove from oven, let cool before serving.

Enjoy!