directions

Preheat oven to 350 degrees. Lightly grease a 9"x 5" loaf pan or four mini loaf pans. In a large mixing bowl stir together T.G.I.G.F! and next 5 ingredients. In another small bowl whisk together eggs, pumpkin puree, coconut oil, water and vanilla extract, stir in sugar. Add the pumpkin mixture to the dry ingredients and whisk until smooth. Pour into prepared pan(s). Bake large loaf 55-65 minutes or mini loaves for 23-27 minutes. Store left over bread, wrapped in plastic wrap in the fridge or you can freeze the loaf wrapped in plastic wrap in a freezer safe bag.

A perfect fall time treat! A moist and tender loaf that stores beautifully in the fridge. I love to toast a slice and top with all natural peanut butter for a delicious and nutritious snack!

2 c.           T.G.I.G.F! Baking Mix

3/4 t.         Baking Soda

1/2 t.         Cinnamon

1/8 t.         Allspice

1/8 t.         Ground Ginger

1/8 t.         Salt

1 1/2 c.     Organic Sugar or Coconut Palm Sugar

2 lg.          Farm Fresh Eggs

1 c.           Organic Pumpkin Puree

1/2 c.        Organic Coconut Oil, melted & cooled

1/3 c.        Water

1 t.            Vanilla Extract - Spice Island

Pumpkin quick bread

makes one 9"x 5" loaf or four mini loaves

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