Vegan Pumpkin Bread

One of the nicest things anyone ever did for me was gift me with a pumpkin, zucchini loaf after I had my first daughter.  My dear friend Carolyn didn't bring cute baby toys or sparkly clothes, she brought me food!
Being a busy mom of three herself, Carolyn knew the challenges new moms faced & I, having no concept of the hard things before me, was super grateful for the grab'n'go, ready-to-eat, healthy food!
I remember how delicious that bread was but mostly, I remember feeling so thankful that I was able to fill my hunger during a time when the needs of my newborn, coupled with my lack of parenting experience, aka stress, as a new mom.  I learned quickly that when you find 5 minutes, brush your teeth & when baby sleeps, sleep because what little time I had left was barely enough to make food to eat!
To this day, I think of my friend Carolyn every time I enjoy vegetable loaves so I hope you enjoy this rendition I created inspired from all those years ago!
WET INGREDIENTS
3 T ground flax seed
3 T water
1 c of pure pumpkin: no sugar
2 c of monk fruit sugar
1 c coconut oil
*Non dairy milk if needed
DRY INGREDIENTS
3 ½ c spelt flour
2 t baking soda
1 t of baking powder
1 t salt
4 t ground cinnamon
2 t ground nutmeg
4 t ground cloves
2 t ground ginger
2 t ground pepper
1/2 c dried cranberries
1 c pumpkin seeds: save 1/2 for topping
½ c coconut flakes: top
METHOD:
Mix ground flax with water & let sit
Pour pumpkin puree into bowl & add melted coconut oil & sugar & mix well
Mix flour, baking soda, baking powder, salt & all spices in one bowl & mix very well
Add flax egg to wet & mix more
Add dry to wet & blend until combined
Add 1/2 pumpkin seeds & cranberries
Pour into loaf pan or muffin tins topping with pumpkin seeds & coconut
Bake at 350 for 40 min for loaf & about 20 to 30 for muffins!

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