Pumpkin Whiskey Bread

Preheat the oven to 350°F (180°C, or gas mark 4).

Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.

In a medium-size bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and soy milk.

In a large-size bowl, sift together the flour, coconut powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Gently fold in the raisins and chopped candied ginger.

Pour the batter into the prepared loaf pan.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

If the loaf browns too quickly, loosely cover with foil.

Place the loaf on a wire rack, still in the pan, for about 15 minutes before transferring to the rack to cool completely.