Yields 12 pieces
- 1/4 cup coconut oil
- 1 cup pumpkin purée
- 1/2 cup maple syrup
- 1 tsp. vanilla extract
- 2 eggs
- 1/4 cup unsweetened almond milk or milk
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/2 cup chopped pecans (or walnuts)
- 1/2 cup golden raisins
- 2 tbs. flax seeds
Put a rack in the middle of the oven and then preheat to 325°F. Line a 9x5 loaf pan with parchment paper and set aside.
Melt the coconut oil in a medium size glass bowl. Add the pumpkin purée, maple syrup, vanilla extract, eggs and almond milk and whisk together until smooth.
Add the dry ingredients into a large bowl and mix. Add the wet ingredients to the dry and mix until combined. Fold in the chopped pecans and raisins and then spoon the mixture into the prepared loaf pan. Sprinkle flax seeds on top.
Bake on the middle rack for 55-60 minutes, until a cake tester comes out clean.
When cool, slice the bread into 12 portions. Freezes well!