Pumpkin Spice Bread

I absolutely love the scent of cloves, allspice, cinnamon and nutmeg, especially when they are coming from my kitchen!  I call this group of fragrant spices my "autumn spices" because when I smell them I think about a cold rainy day when red and orange leaves are dropping from the trees outside. They just smell like autumn.  I  morphed a banana loaf recipe into a pumpkin counterpart and of course after making substitutions and additions, the final recipe is nothing like its original.

If you're familiar with my baking at all, you already know that this is super healthy, with no almost no sugar or fat, but don't worry, it's definitely full of flavour.

Pumpkin Spice Bread

1 1/2 cups whole wheat flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 cup chopped pecans

4 packets of stevia

3/4 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/4 tsp allspice

1/2 cup agave nectar

4 tbsp ground flax + 6 tbsp water

1/4 cup unsulphered, blackstrap molasses

1 cup pumpkin puree

Combine the dry ingredients together in a large mixing bowl.  In a small mixing bowl, stir together the remaining ingredients.  Add the wet mixture to the dry ingredients and stir until just mixed, do not over mix.  Pour batter into a lightly oiled loaf pan .  Sprinkle a handful of pumpkin seeds on top if desired, and bake at 350 for 1 hour.