Pumpkin Bread

Keeping with the theme. I am still on the pumpkin kick. In fact, I just bought all the cans of pumpkin left at the store...which were eight cans. I know, I have a problem and I don't care. If pumpkin bread is my weakness, I don't think I have that bad of a problem and that is a good thing because I LOVE pumpkin bread.

This recipe is so good that my family ate the entire loaf in about 10 minutes. No joke. I put it in 2 small bread pans because I was going to give one loaf away....that didn't happen...we ate it all. So I apologize to whatever neighbor I was going to give this too...we ate it and we aren't sad about it at all. It is sweet, but not too sweet. It has spice but not too much. They are "moreish" as my mum, Heather, in New Zealand from my study abroad would say. Moreish = you just want more.

This recipe is quite simple but there are a couple changes you can do.

I have the fat split between coconut oil and applesauce because I like the taste and the texture that the applesauce gives. Mostly because I used homemade applesauce. So you can do 1/3 c coconut oil or you can do 1/3 c applesauce. Both ways work, but I think half and half is the tastiest and still has a good texture.

Also, I split the sweetener between honey and maple syrup. You can do 1/2 c of either or put agave in. The split between honey and syrup is my favorite flavor. When I have it, I also like to put a wee bit of black strap molasses in. That gives it a really nice flavor.

To make the flax eggs. Combine 1 T flax seed mill with 3 T water and stir and let it sit for a few minutes. That = 1 egg. So you will need 2:6 for this recipe.

Ingredients

3 T Coconut Oil, melted*

3 T Applesauce*

1/4 c Honey**

1/4 c Maple Syrup**

2 flax-eggs

1 c pumpkin puree (canned or fresh)

1 tsp vanilla extract

1/4 c hot water

1/2 tsp salt

1/2 tsp cinnamon

1 T fresh ginger, grated

1/4 tsp nutmeg

1/4 tsp ground cloves

1 c whole wheat flour

3/4 c all-purpose flour

1/4 tsp baking powder

1 tsp baking soda

Sunflower seeds, optional

Vegan Chocolate Chips, optional

Directions

1. Preheat oven to 325 degrees F and grease a 9×5 inch loaf pan and combine 2 T flax seed mill with 6 T water, mix and let set.

2. In a large bowl mix oil, applesauce, honey, maple syrup, flax, water and vanilla together. Stir in pumpkin puree.

3. In another bowl whisk together salt, cinnamon, ginger, nutmeg and allspice, flour, baking powder and baking soda.

4. Mix dry ingredients with wet ingredients just until mixed. Fold in chocolate chips, if using. Pour into loaf pan. Sprinkle with sunflower seeds.

5. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack.