Pumpkin loaf is the crack of the holiday season, and frankly swoon worthy anytime of year. It is generally known as a guilty pleasure rich in sugar, refined flour, and eggs. I’ve lightened up the recipe so I can eat without shame, and in no way does this recipe compromise the distinct sweet & spicy taste or the moisture that makes it oh so sensational. Makes: 1 loaf

Ingredients:

1/4 cup flax meal

3/4 cup water

1 (15-ounce) can organic pumpkin purée

1 cup coconut oil, melted

2/3 cup water

2 1/2 cups maple or date sugar

3 1/2 cups gluten-free flour

2 teaspoon aluminum-free baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon ground nutmeg

Preparation:

1. Preheat oven to 350°F. Grease two loaf pans with coconut oil and set aside.

2. In a small saucepan over medium heat, mix flax meal with 3/4 cup water until you have an egg substitute.

3. In a large bowl, combine pumpkin purée, egg substitute, melted coconut oil, 2/3 cup water, and maple or date sugar. Cream until combined.

4. In a separate bowl, sift together flour, baking soda, salt, cloves, ginger, cinnamon, and nutmeg. Fold wet ingredients into dry mixture and beat until thoroughly combined but not over mixed. Pour into greased pans.

5. Bake on middle rack for 45 minutes. Check readiness by inserting a toothpick in the center and if it comes out clean, they are fully baked. If not, bake for five to ten more minutes until toothpick comes out clean.

6. Cool and then slice into (1/2-inch) slices.