Pumpkin Raisin Bread

• 1-1/4 cup Pumpkin Puree
• 2/3 cups Sugar
• 2 Tablespoons Brown Sugar, Packed
• 2 Tablespoons Coconut Oil
• 2 pieces Eggs, Beaten
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Allspice
• 1/4 teaspoons Kosher Salt
• 1/8 teaspoons Ground Ginger
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 2/3 cups Raisins

1. Preheat oven to 350u0b0F.
2. Mix all the ingredients in a large mixing bowl. Pour the mixture into a loaf pan and place into the center of the oven. Mix until just incorporated; try not to over-mix.
3. Bake for 50-60 minutes, or until a knife or toothpick comes out clean when inserted into the center. Remove from the oven and cool completely on a cooling rack.
4. Note: For cleaner version of this recipe, replace all flour with either buckwheat flour or whole wheat pastry flour and replace white and brown sugars with coconut sugar.

pumpkin puree, sugar, brown sugar, coconut oil, eggs, ground cinnamon, ground nutmeg, ubc, ubc, ubc, ground ginger, allpurpose, baking powder, baking soda, raisins

Taken from tastykitchen.com/recipes/breads/pumpkin-raisin-bread/ (may not work)