Fresh Ginger Pumpkin Bread

This is another recipe I got from the Blendtec email list.  I knew I had to try it as soon as I saw it.  So easy!  I love that it uses fresh ginger AND a big ol' apple!  It is all made right in your blender so if you don't have a high speed blender just blend your apple and ginger with the liquids in your blender and then make the bread in a mixer like you would any other bread.  The bread was really moist and has the best flavor!  I was pleasantly surprised!  I baked it in 3 small loaf pans instead of one large.  I'm just going to post the recipe as it came.  It's got specific directions for the Blendtec blender but you can adapt it to your own.

Fresh Ginger Pumpkin Bread

1/4 cup almond or soy milk
1/3 cup coconut oil, melted
3/4 cup sucanat (or brown sugar, etc.)
1 cup pumpkin puree
1 medium apple, cored and seeded
1 Tbsp. ginger root, peeled
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp baking powder
1/2 tsp. kosher salt
1 tsp. baking soda
1 2/3 whole wheat pastry flour (I just used my fresh ground hard white wheat flour)

Preheat oven to 350 degrees.  Add first 8 ingredients to WildSide blender jar and secure lid.  Press "speed up" to speed 5 and allow full cycle to run.  Add the remaining ingredients and secure lid.  Press "pulse" 6-8 times to incorporate dry ingredients.  Using a spatula, scrape down sides of jar and add batter to a greased 8"x4" loaf pan (or three small loaf pans).  Bake for 40-45 minutes (less for smaller loaves) until done.