Whole Wheat Pumpkin Bread

This recipe is SO good! It's moist, not too sweet and absolutely wonderful when topped with maple cinnamon cream cheese spread.

Ingredients:

• 3 1/2 cups whole wheat flour (I used 365 brand from Whole Foods)
  
• 1 1/2 cups sugar (I used raw can sugar which makes this recipe much healthier)
  
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 1 can pumpkin (15 oz) (Walter and I pureed a pumpkin we bought at the Farmer's Market about a month ago, so we have a freezer full of pumpkin puree to be used)
  
• 4 eggs
• 1 cup coconut oil; melted (coconut oil is a very healthy fat that is a great substitution for canola, vegetable or other not so great oils)
  
• 2/3 cup water
• 1 tsp vanilla

Directions:

1. In a large bowl, mix dry ingredients well. Set aside.
2. In a medium bowl, mix wet ingredients.
3. Pour wet ingredients in the center of dry and mix together until well incorporated.
4. Pour into 3 bread pans that have been greased & floured.
5. Bake at 350 degrees for 45min-1 hr, until a knife comes out clean.

*You can freeze the other two loaves until you're ready to eat them.