Name: Pumpkin Whiskey Quick Bread
Prep time: 15 min
Cook time: 50 min
Ingredients: ¼ cup 60 ml canola or vegetable oil; ¼ cup 60 ml whiskey; ¾ cup 183 g pumpkin purée; 2 teaspoons pure vanilla extract; ½ cup 96 g Sucanat; ¼ cup 60 ml plain soy or other nondairy milk; 1½ cups 180 g whole wheat pastry flour; 2 tablespoons 16 g instant coconut milk powder (optional); ½ teaspoon fine sea salt; 1½ teaspoons baking powder; ½ teaspoon baking soda; 1 tablespoon 8 g egg replacer powder (e.g., Ener-G); ½ teaspoon ground ginger; 2 teaspoons ground cinnamon; ¼ cup 40 g raisins; ¼ cup 34 g candied ginger, finely chopped

Preheat the oven to 350°F (180°C, gas mark 4).
Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
In a medium bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and nondairy milk.
In a large bowl, sift together the flour, coconut milk powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the raisins and chopped candied ginger.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
If the loaf browns too quickly, loosely cover it with foil.
Cool the loaf in the pan on a wire rack for 15 minutes.
Then transfer the loaf directly to the rack and let it cool completely before slicing or storing.

Pumpkin Whiskey Quick Bread

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