Pumpkin spice bread & I'm not dead!!!!

I finally got around to writing up a recipe and taking pictures of said creation. hooray for all you readers who have been on the edge of your seats, looking for the next post. All of my energy has been going to the other blog and Robocop related matters.

Soon after Thanksgiving, I went to my local grocery store and hoarded bought ALL off the canned pumpkin they had available. I love pumpkin and love it year round. I was going to make pumpkin biscuits, but I thought I'd try my hand at another quick bread since the last one I attempted didn't quite turn out (it was a lemon, rose poppy seed tea bread. I'll post the recipe once I figure out what the hell went wrong)

The cool thing about this bread is that it can be made vegan, wheat-free/gluten free, or with dairy and eggs. You can always sub-out some of the ingredients depending on your dietary restrictions or based on what you have on hand.

¾ cup of Sugar

½ cup of vegetable oil

3 energy egg-replacer eggs or 2 regular eggs

1 15oz can of pureed pumpkin

1 teaspoon of vanilla

1 teaspoon of cinnamon

1 teaspoon of ground ginger

½ teaspoon of nutmeg

½ teaspoon cayenne pepper

2 tablespoons of pumpkin butter (or orange marmalade)

1 teaspoon baking soda

2 Tablespoons of coconut cream -or- 1 tablespoon of sour cream

1 teaspoon of baking powder

1 cup of flour (you can sub ½ cup rice flour, 1/4 chickpea flour ¼ potato flour for WF/GF)

½ cup of hazelnut flour

Pinch of salt

Pre-heat the oven to 350 degrees. Mix pumpkin with 1 teaspoon baking soda, let sit for 2 minutes. In another bowl, mix flours, salt and baking powder. In the bowl with the pumpkin, add sugar, spices, vanilla, oil, egg-replacer (or eggs), coconut cream (or sour cream). Mix well. Add the dry ingredients to the wet, careful not to over mix. Mix in the pumpkin butter (or marmalade) and transfer to a greased loaf pan.

Bake for 50 minutes or until a toothpick can be inserted and comes out clean.