1. Soak the raisins in a small bowl with just enough hot water to cover them.
2. Preheat oven to 350° F. Grease a standard loaf pan with coconut oil and line the bottom with a piece of parchment that overhangs the two long sides to easily remove the bread from the pan once baked.
3. Add the flour, almond flour, oats, baking powder, pumpkin pie spice, and salt to a mixing bowl. Whisk well to combine and break up any clumps.
4. In another large mixing bowl, beat the eggs, then add the sugar and mix well. Stir in the applesauce and then slowly add the coconut oil while mixing. Mix until the liquids are well combined.
5. Thoroughly drain the raisins and pat them dry with a paper towel or a clean tea towel. Add them to the dry ingredients, stirring to coat and separate them.
6. Add half the liquid to the flour mixture, mix well. Add the remaining liquid and again mix well. Pour the batter into the prepared loaf pan, tapping the bottom on the counter several times to even out the batter and encourage air bubbles to rise to the top.
7. Bake for 60 to 65 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.
8. Allow the bread to cool for 10-15 minutes in the pan before lifting it out by the parchment and allowing it to cool completely (you can cool it completely in the pan, but it will take longer). Enjoy toasted with Natural Grocers Brand Organic Plant-Based Buttery Spread or Extra Virgin Coconut Oil. Store any leftovers in an air-tight container on the counter for three days or the fridge for five days.

*Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.