Dairy-Free Pumpkin Spice Quick Bread

I made this super-easy pumpkin bread the other night and it was DELICIOUS! I may or may not have eaten most of the loaf by myself (oops?). 

Dairy-Free Pumpkin Spice Quick Bread
-1 c white sugar
-1/2 c brown sugar
-1 3/4 c all-purpose flour
-1 t baking soda
-3/4 t salt
-1 3/4 pumpkin pie spice
-3/4 cup pumpkin puree
-2 eggs
-1/2 cup olive or coconut oil
-1/3 cup water
-1 teaspoon of vanilla
-2 drops Spark Naturals Shield Protective Blend
-1-2 drops Spark Naturals Coriander essential oil
-1 drop Spark Naturals Ginger essential oil (optional)
-1/2 cup pecans, chopped (optional)

Preheat the oven to 350F and line a 9x5 bread pan with parchment paper. Add all the dry ingredients to a large bowl and whisk thoroughly to combine. Make a well in the middle and add all the wet ingredients to the well. Mix just to combine, starting with the eggs and wet ingredients and moving to the dry at the edge. Try not to over-mix! Fold in nuts if using. Pour the mixture into the pan and bake for about an hour, give or take 5 minutes. Toothpick test it and let it cool on a wire rack when finished. You're done - eat with some butter or speculoos for a delicious snack!

(Recipe adapted from The Baker Chick)

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