Pumpkin Bread

Put:
(one of these whole grain flour options)
2 c wheat
OR
2 1/2 c rice, kamut or spelt
OR
2 2/3 c oats
3/4 c pumpkin (from a can)
1/2 t coriander
3/4 t ginger powder
1/2 t salt
1/4 c almond butter
1/2 c pure maple syrup
1/4 c water
in a bowl or mixer bowl.
Mix in a mixer or with a spatula.

Then add to the bowl or mixer bowl:
1 - 1 1/4 c pecans
& mix in a mixer or with a spatula.

Preheat oven at 350º
(breads need the oven preheated
to turn out well)

To keep the bread from sticking, oil sides & bottom of a glass bread pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/4 c unsweetened shredded
coconut or flakes
in the bottom of the bread pan.

Spoon the mixture into the pan or form the mixture into a long oval ball & put into the pan.

Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Top with:
1/2 - 3/4 c more of pecans
& press into the mixture.

Bake at 350º for 40 - 45 min.

Hint to get the bread out:
Loosen with a knife around the edges, lifting under the bread so that it practically comes out.

Then slice the bread in the pan.

To flip the bread out, put a cookie sheet on top of the pan.
Flip it over.
It should come out.
You may need to help with a knife.

Put a plate on top of the bread & flip it over again to get the bread upright.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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