Pumpkin Bread

Tis the season for all things pumpkin!  Here's a really simple recipe that I made the other day!  (Trust me, you'll want to double it!)

Preheat oven to 350

1/2 c. coconut oil (or applesauce)
1 1/2 c. coconut granules or sucanat

Cream together until sucanat or coconut granules are dissolved

8 oz pumpkin...add to the above and mix

2 T egg replacer...unprepared (don't premix it in the water like you normally would, just toss it in)...mix with the above

Mix together in a separate bowl:

1 1/2 c. flour (I used the Bobs Red Mill 10 grain flour)
1 1/2 t. baking soda + 1/4 t. more
3/4 t. baking powder
1 t. cinnamon (I actually used 2, because I LOVE cinnamon!)
1 t. nutmeg
1 t. pumpkin pie spice (optional, but that's what I used, otherwise, you can just omit it)

Add the dry ingredients to the wet, mix, but don't over mix.  Your batter will be very thick...don't worry (because I did!)  It all turns out in the end.

Grease 1 bread loaf pan with Pam spray, load it up, and bake at 350 for approx 60 mins!  (Toothpick the center to check "done-ness"...if it's clean, take the loaf out, and let rest for 10 mins before removing from pan onto the cooling rack.  If the toothpick doesn't come out clean, put the bread back in for a few more mins and re-check it!)

A quick and easy spread that would be amazing for this once it's sliced up:

1/4 c.  Tofutti Better than Cream Cheese (get the one in the yellow container, not the white, because the white one has hydrogenated oils...bad!)
2 T of Agave Nectar
1 T cinnamon (or 2 if you really like cinnamon!)

*taste this, if you want it sweeter, add more agave, if you want more cinnamon, add it...you can't really mess this up!

mix all together and spread liberally! (Note: if there are leftovers, this is also amazing on bagels in the morning!)