Monday, March 28, 2011

Pumpkin Bread


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!)

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