PUMPKIN BREAD! FINALLY!

The reason why I say 'finally" is because it is mid December and I have yet to have pumpkin bread! crazy!
I just haven't had the time to truly experiment with gluten-free wheat-free vegan recipes lately, but I needed one. I was desperate lol
But here it is...finally...and it is the best bread recipe I have created to date. so have a wonderful holiday season and don't feel left out of the delicious bread-ness!

what you'll need:
*2 cups Spelt flour
*1 1/2 cups Buckwheat flour
*2 tsp baking soda
*1 teaspoon cinnamon
*1 1/2 tsp salt
*1 tsp nutmeg
*1/4 cup walnut oil
*3/4 cup grapeseed oil
*2 tablespoons egg replacer powder and 8 tablespoons hot water
*2 cups pumpkin
*1 cup sugar
*1 1/3 cup agave nectar
*2 tablespoons water
*1 cup chopped walnuts

start your ovens...350!
place the flours, soda, cinnamon, nutmeg, salt and walnuts in a large bowl and mix. add the oils and mix well.
in a small separate bowl, whisk with a fork the egg replacer and hot water until thoroughly mixed. then add this small mixture into the large mixture.
mix in the large bowl, then add the pumpkin, sugar, agave, water and walnuts.
mix thoroughly. the batter is thick but smooth.

I put my batter into a large bundt cake pan because I didn't have any individual bread pans, but it will either make one huge bundt or three regular loaves. I used a spray olive oil Pam to grease the pan.

Bake for 60-65 minutes. mine required the extra five minutes because of the dense bundt cake but it will probably be an hour in the individual pans.

and then you're done!
gotta love the holidays...

hope you enjoy:)
you are loved.