I know this is not in season, but I was craving this light fluffy pumpkin bread all day today. So, I threw caution to the wind, and went for it.  For my gluten free visitors, just substitute the barley flour for Bob’s Red Mill Gluten Free All Purpose Flour. It turns out just as delicious.

PUMPKIN LOAF

(yield: 12)

Ingredients:

1 3/4 cup barley flour

1 1/4 tsp. baking powder

1/2 tsp. baking powder

1/2 tsp. sea salt

1/2 Tbsp. of pumpkin pie spice

2/3 cup maple syrup

1/3 cup safflower oil

1 cup organic pumpkin puree

1/4 cup coconut milk

1 heaping Tbsp. of flax seeds

1 Tbsp. vanilla extract

1/4 cup dried cranberries

1/4 cup pecans

1/4 cup dried coconut flakes (optional)

Directions:

1. Preheat oven to 350 degrees.  In one bowl combine: barley flour, baking soda, baking powder, pumpkin pie spice and sea salt.  In a separate bowl, combine maple syrup, safflower oil, pumpkin puree, coconut milk, flax seeds, and vanilla extract.  Mix wet into dry, and then fold in cranberries, pecans, and coconut flakes (optional)

2. Bake for 25 minutes or until toothpick comes out clean.