Pumpkin Bread

I love everything pumpkin.  Obviously, the fall season rules for me, and after carving a pumpkin, and drinking a pumpkin spice latte, and showering with pumpkin soap, this pumpkin bread satisfies my craving.  Last night, I baked this loaf, and cut a slice to take to my friend Jeremy while he was hosting trivia at a bar in downtown Austin.  We were just starting to get a cold front, and this bread was eaten in perfect timing....warm, and with a beer. Enjoy!!

Pumpkin Bread (makes one loaf)

1 1/4 cup unbleached all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp. salt

1/2 tsp. cinnamon

1/8 tsp. cardamom

1/2 cup vegan granulated sugar

1/4 cup brown sugar

1/4 cup canola oil

1 cup pumpkin purée

1 1/2 tsp. vanilla extract

3 TBSP. non dairy mylk (I used sweetened Flax Mylk this time!! Omega 3's!!)

Pre heat oven to 350°.

In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, sugar, brown sugar, cinnamon, and cardamom.  In a medium sized mixing bowl, whisk together canola oil, vanilla, pumpkin purée, and mylk.  Pour your mixed wet ingredients into the bowl of your mixed dry ingredients, and use a spatula to fold and combine, mixing this batter well enough that there are no clumps of flour.  Once thoroughly combined, you could fold in any extra ingredients you'd like, such as walnuts, pecans, cranberries, or chocolate chips to give this perfect fall bread some extra zazz.  Spray your bread pan with coconut oil spray or grease it with extra canola oil, and pour pumpkin bread batter in this pan.  Use your spatula to evenly distribute the batter among the pan, and smoothing out the top.  Pop this guy in the oven for 25-30 minutes, until golden all around the edges, and a toothpick inserted in the center comes out clean.  Let cool before cutting and serving.  Eat a slice with a little Earth Balance Coconut Spread on top, and you'll be living the dream.