Pumpkin Pound Cake OR Best Pumpkin Bread Ever

thevegan8.com

Eileen smiles

1 ¾ cups (224g) whole grain spelt flour, gives perfect texture & moisture

2 TAB (16g) cornstarch

2 tsp baking soda

½ tsp fine salt

¼ tsp ground black pepper (see why added, does NOT make spicy)

4 tsp my homemade pumpkin spice blend (OR SEE NOTE BELOW!)

¾ cup (240g) pure maple syrup

1 cup (240g) canned pumpkin puree

¼ cup (60g) canned "lite" coconut milk (shaken first, Thai Kitchen brand)

2 ¼ tsp vanilla

subheading: Optional:

pumpkin seeds for topping & powdered sugar

subheading: NOTE:

Use scale to prevent error. Make sure to zero out before adding each ingred.

Note: Ingredients may have been altered from the original.

Directions at thevegan8.com

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