Pour contents of canned coconut milk into glass dish - microwave for 1 minute until liquified. Whisk.
Preheat oven to 350°F.
Cut a piece of parchment paper and line bottom of glass loaf pan. Spray bottom and sides of pan with oil.
In a large bowl, whisk together eggs, pumpkin, coconut milk, maple syrup, and vanilla extract.
In a separate bowl, whisk together dry ingredients.
Fold wet ingredients into dry and stir until just incorporated.
Pour into loaf pan and top with a sprinkle of turbinado sugar [if desired]. Bake for 30-40 minutes or until center is set [insert toothpick into center, loaf is done when it comes out clean. Center will also spring back when pressed.]
Serving Size 8 servings