extra moist pumpkin vanilla bean gingerbread loaf.

changed it up by making a gingerbread loaf!  i used pumpkin and melted coconut oil to make it really moist.

RECIPE: (makes 3 mini loaves or 1big loaf)

2 cups whole wheat or white flour

1 cup ground flax seed

1 cup dark brown sugar

1 and 1/2 teaspoon baking powder

3/4 teaspoon baking soda

2 tablespoons vanilla bean paste OR 2 tablespoons vanilla extract

1 cup almond milk or milk of choice

1/2 cup pumpkin puree

1/3 cup melted coconut oil

4 eggs (room temp)

2 tablespoons cinnamon

1 and 1/2 tablespoon ground ginger

1 teaspoon cloves

1 and 1/2 teaspoon nutmeg

1 teaspoon salt

in a large bowl, mix flour, flax seed, brown sugar, spices and salt

in a separate bowl, combine eggs, milk, pumpkin, and vanilla bean paste and mix until smooth

add dry ingredients to wet ingredients in 3 increments, mixing after each addition

add melted coconut oil and combine until smooth

grease loaf pans and pour until 3/4 full

bake at 350 degrees for about 20-25 minutes until toothpick of knife comes out clean

note: if you are using a large loaf pan it will take longer to bake (about 40-45 minutes)

cool on wire racks or eat warm 🙂