Tuesday, September 25, 2012

Bread: Pumpkin Bread

Mmm, more pumpkin! I'm always looking for good pumpkin breads. This one is pretty good. It stays moist sitting out over a few days (it lasted about 2.5 days before being gobbled up), although it is a bit on the crumbly side. I saw it over at Cate's World Kitchen. I did alter this recipe from the original and it is a vegan recipe.

1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup packed brown sugar
2 tbsp flax seeds
6 tbsp water
1/3 cup vegetable oil
1/3 cup almond milk
1 cup canned pumpkin
1 tsp vanilla
1/4-1/2 cup chopped walnuts (optional)
  1. Spray a 9 x 5″ loaf pan with nonstick spray and preheat the oven to 350 F.
  2. Whisk together the dry ingredients (flour through brown sugar) in a large bowl.
  3. Grind the flax seeds in a coffee grinder or small food processor and combine with the water. Let stand for about 10 minutes.
  4. Whisk together the remaining wet ingredients (oil through vanilla), add the flax-water mixture and mix well, then stir gently into the flour mixture.
  5. Stir just until all traces of flour disappear, then fold in walnuts. Spread evenly in the pan and bake for about an hour, or until a toothpick comes out clean. Cool in the pan for about 5 minutes then remove from the pan and transfer to a wire rack to cool completely.
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