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

http://www.nomeatathlete.com/vegan-pumpkin-bread/

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!)