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