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Sprouted Wheat Pumpkin Bread

1 ½ cups sprouted wheat flour
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup coconut oil (liquid)
½ cup honey
½ teaspoon vanilla
1 cup pumpkin puree
½ cup chopped pecans (optional)

Preheat oven to 350 degrees.

In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).

Mix in the eggs, oil, honey, and vanilla. Stir together thoroughly, but do not overmix.

Fold in the pumpkin puree and nuts if using.

Pour batter into one large greased loaf pan or greased muffin pan.

Bake approximately 30 – 40 minutes for a loaf and approximately 18 - 22 minutes for muffins. Check for doneness by making sure a toothpick inserted comes out clean.