Scrumptious Pumpkin Bread
1 1/2 cups whole wheat flour (I used the organic bread variety)
1/2 cup rolled oats
1/2 teaspoon salt (I used RealSalt)
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
2 tablespoons flax seeds
6 tablespoons water
1 cup cooked pumpkin or pumpkin puree
1/2-3/4 cup maple syrup, to taste
2 tablespoons apple butter (I used the spiced kind from a local orchard)
1/3 cup nondairy milk (I use soy)
1/2 cup walnuts
1/2 cup raisins
1. Mix together the first 7 ingredients (through nutmeg) in a large bowl. Put flax seeds, water and pumpkin in a blender and puree. The first time I made this I started with only the flax seeds and water and ended up with flaxseeds stuck all over the inside of the blender...adding the pumpkin keeps things under control.
2. Add the maple syrup and the milk to the blender, and puree a little bit more. Make sure that the flax seeds are ground up fairly well. Add the apple butter and the contents of the blender to the dry ingredients and mix well.
3. Grease a bread pan (around 8.5x4.5"). Preheat oven to 350 degrees F. Stir in walnuts and raisins, if desired.
4. Pour batter into prepared pan and bake for 50 minutes. I used convection bake, so if your oven doesn't have this option it may take a little longer. You'll know when the toothpick comes out clean.
This recipe is perfect for a crisp autumn day.
SO HOW'D IT GO?
This is definitely the best pumpkin bread recipe I've found on the web. I recommend adding 2 teaspoons of nutmeg instead of 1/4, 1 teaspoon of cloves, and a tablespoon of cinnamon; also cut the all spice. The second time I made this I put 1/2 cup of vanilla yogurt in instead of soy milk and it ended up great.
When I made this recipe the first time around, I used 1 1/2 cups pumpkin and 3/4 cup maple syrup based on what people were recommending... mistake. The result was that the dough was so wet it took about 2 hours for the bread to cook all the way through, by which time the outsides were overcooked. But the bread was yummy enough to try again, so this time I stuck to the original 1 cup of pumpkin, used 1/2 cup maple syrup, exchanged 1/2 cup all-purpose flour for 1/2 cup of the whole wheat flour, and made muffins instead of a loaf... PERFECT! The only mistake this time was using paper baking cups. They look pretty, but too much of the bread sticks to the paper. Anyway, this recipe is delicious, thanks erin!
I added a bit more pumpkin, and tried it with apricot applesauce the first time around, came out very good. I did have to cook longer than suggested, but no big deal....my house just smelled good for longer. Ate it with some homemade apple butter: <a href=" http://thanksgiving.allrecipes.com/az/llDypplBttr.asp</a>. By the way...uses some sweeter apples and just add a bit of agave nectar.....yummy.
i made it today and i didn't really like it. it tastes too healthy. as in, not sweet enough. it tasted better with butter but that's not vegan. i tried jam too but it wasn't that good. i didn't change the recipe either. my mom liked it though. it's not bad but it's definitely not for people with a sweet tooth. (oats were good though)