Ultra-Moist Vegan Pumpkin Flax-Bread
By: Michelle
Published: Wednesday, December 9, 2009 - 10:16am

Ingredients




2 tablespoons flax seed meal
6 tablespoons milk (I used vanilla almond milk)
3/4 cup brown sugar
1 cup + 1 Tbs canned pumpkin puree
1/2 cup applesauce (I used no sugar added)
1 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
Pistachios and walnuts (optional)

Preparation

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan. 2 Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce. 3 In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, spices. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan. Top with nuts if you like! 4 Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

About


I couldn’t believe something made without a single drop of oil, butter, or eggs could produce bread SO darn moist (It even wowed the non-vegans in my office!). Oh the power of pumpkin! I love the mild flavor of the pumpkin in this bread, and it’s a tad on the sweet side, but otherwise, this is a simple, fragrant, natural-tasting bread that’s good for you too! I would add chocolate chips, raisins, or nuts to bolster the texture and flavor to spice it up for the pickier palate.