Easy Pumpkin Bread

Hello my dears, all five of you <3 style="font-weight: bold;">Dani's Quick Pumpkin Bread
with Crushed Almonds and Agave Nectar

Wet Ingredients:

• 1 cup pumpkin puree (you can use the canned stuff from the store but the whole point of this recipe is that it is fresh fresh fresh).
• 1/2 cup soy milk
  
• 3/4 cup agave nectar
• 1/4 cup butter (I use Earth Balance vegan butter, if that's your thing)
• 1 large egg

Dry Ingredients

• 2 cups whole wheat pastry flour
• 2 tsp. baking powder (be careful with this stuff! Most baking powders contain aluminum, and who wants to mix that to a baked good? You might think about retiring your Clabber Girl; Bob's Red Mill makes a good aluminum free powder).
  
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon Kosher salt
• 1 cup coarsely chopped almonds

Instructions:

• Preheat oven to 350 degrees
• Puree the squash and soy milk in a blender until smooth. You might have to adjust the amount of soy milk you use; the texture should be smooth but thick, almost like butter.
  
• Mix all wet ingredients until nice and smooth; it helps if they are at room temperature when you begin.
• In a separate bowl, mix all the dry ingredients.
  
• Mix the wet and dry ingredients together. The batter will be firm; don't worry if there are some dry patches. Don't overmix!
• Spoon the batter into a loaf pan lined with parchment paper (this makes it really easy to remove the bread after it cools; you can also just butter the pan instead.)
• Smooth the batter and add a few whole almonds to the top as a garnish if you like.
• Bake 1 hour or until a skewer comes out clean when poked in the center of the loaf.
• Try to let it cool for about 15-20 minutes before you remove it from the pan.

*This bread tastes great toasted and smeared with almond butter.
* You might have to hide it if you want it to last for longer than about 12 hours.
YUM!