This amazing pumpkin bread is the first thing me and my friend made on thanksgiving break, right now I’m eating it for breakfast and it is so tasty:) Most people vote that this tastes a lot like gingerbread, but everyone who’s tried it loves it! For the eggs, I used 2 T ground flaxseeds mixed with 1/2 cup of warm water until gelled.
1 3/4 c. turbinado sugar
1 c. coconut oil, preferably a bit hard.
2 T ground flax seeds mixed with 1/2 c warm water until gelled
2 cups pumpkin
3 1/2 cup flour (all purpose gluten free)
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. each of cloves, cinnamon, nutmeg, allspice
Gluten Free, Soy Free, Vegan 
Thanks for posting this recipe. I’m vegan and my friend is celiac so this will be great! I have just one question, does coconut oil come hard? Thanks, Suzanne
coconut oil sometimes comes soft and sometimes fairly hard. If you look at a few different bottles you can probably find a semi-soft one, if not just put it in the fridge for a few minutes;)
This sounds like a nice treat. My son who is allergic to just about everything will love this. I have everything but the turbinado sugar would evaporated cane juice work?