Pumpkin Bread

This recipe makes a moist bread. It looks dense but crumbles nicely in the mouth. Not too sweet, some might serve it with a bit of honey or maple syrup. I thought to make something like this because I'm looking for ways to increase the good fat and nutrition in Evan and Zoe's diet. Batter rises very nicely, so don't worry if it doesn't look like much in the bread pan.

1 1/2 cup almond meal
1/2 cup buckwheat flour
1 1/2 cup all purpose flour
1/4 cup flax meal
2 cups dark brown sugar
15 oz (or 1 standard can) pumpkin puree
10 tbs butter
2/3 milk
2 1/2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 1/2 tsp ground cinnamon
sprinkling of dessicated coconut (optional)

Preheat oven to 350 degrees. Grease and flour two bread pans.

Combine all the ingredients in a large bowl. Mix until smooth, but do not over mix. Pour into prepared pans. Sprinkle bits of dessicated coconut over batter. Cover with aluminum foil. (skip aluminum foil if not using dessicated coconut)

Bake at 350 degrees for 50 minutes. When done, take out of oven and cover tightly with aluminum foil. Allow to steam for 10 minutes. Then, remove foil and turn onto cooling rack. Cool completely.