Vegan Spicy Pumpkin Bread

*Makes one 8- by 4-inch loaf

1 1/4 cup unbleached all-purpose flour
1/2 cup spelt flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ginger
1/2 teaspoon fresh ground nutmeg
fresh ground pepper *ground over the top of
the bread before baking--optional
1 1/4 cup canned pumpkin
1/2 cup sugar
1/2 brown sugar
1/2 cup canola oil, plus 2 tablespoons
1/4 cup water

Preheat oven to 350. Lightly spray a loaf pan with non-stick
from pan when cool and wrap in plastic wrap and foil and store
in the fridge. Enjoy! baking spray. In a medium bowl, sift
together all dry ingredients--including the spices. Set aside.
In another bowl, add the pumpkin, sugars, oil and water. Mix
well. Add the dry ingredients to the wet and stir with a spoon
just until the dry ingredients are moist. Don't over mix! It
will be lumpy--and that's okay. Pour into prepared loaf pan. Add
a couple turns of fresh ground pepper over the top of the batter
before baking (this is optional, but completely took the bread
to a whole new level IMHO). Bake for about 45-50 minutes. Keep
an eye on the bread toward the end, test for doneness by
sticking a knife in the middle of the bread--if it comes out
clean with only a few crumbs sticking to it, it is ready and can
removed from oven. (The key to the moist bread is to have the
bread fully baked, but not over baked--I know, it's a fine line
here, but you really want to have it baked through--so testing
it helps.) Allow to cool completely in pan. Remove from pan when
cool and wrap in plastic wrap and foil and store in the fridge.
Enjoy!