Vegan Pumpkin Carrot Cake Bread

(Double Batch)

Set Overn to 350 and grease 2 Bread loaf pans with coconut oil. In a bowl combine:

2 Cups of Pumpkin Puree (Not Pie Filling)

1\2 Cup of Vegan Butter Softened

1\2 Cup of pure maple syrup

2 tsp of BooZi pure vanilla extract

1\4 Cup of Coconut Sugar

1\4 Cup of Brown sugar

2 eggs* (2 tbsp of ground flax seed with 6 tbsp of warm water whisked and sit fir 5 Minutes)

2 cups of shredded carrots

2 cups of raisins

Mix all above in a bowl and then add in:

4 Cups of almond lour

1 cup of almond meal

2 tsp of baking soda

1 tsp of baking powder

2 tsp of ground cinnamon

1 tsp of ground cloves

1\2 tsp salt

Blend well with wet ingredients and place half in each bread loaf pan. Use parchment paper if its not silicone. Sprinkle 1 tbsp of raw sugar on each loaf (optional) Bake for 1 hour.  Remove from oven and allow to cool completely before removing from pans.