After the first Monday back to school after Spring Break, I decided to make some pumpkin bread.
Here is the original recipe from No-Meat-Athlete
But here is my version:
Pumpkin Spice Bread Recipe
- 3 tbs ground flaxseed
- 1/2 cup water
- 1 1/2 cups turbinado sugar
- 1/2 cup applesauce
- 1/2 cup mashed banana (about 1 medium banana)
- 2 cups fresh pumpkin puree
- 3 cups white flour
- 1 tsp each cinnamon, fresh nutmeg,
- 1/2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- Preheat the oven to 350 degrees.
Mix together the flaxseed and water until thickened.
Combine flax mixture in a large bowl with sugar, applesauce, banana, and pumpkin.
In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt.
Stir the dry ingredients into the wet. Lightly grease loaf pans. Divide into two regular 8 inch loaf pans or four mini loaf pans. [Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from pan.] (But mine were done in about 40 minutes for two big loaves, so check often!)