Tuesday, May 10, 2011

Pumpkin Flax Bread - Vegan

This is vegan.  This is healthy.  And this is a tasty bread that is easy to make. 

The flax seed are a great, healthy, natural egg replacer.  Letting them sit in the water after whisking makes them thick like eggs.  They are high in protein, fiber and omega-3 fatty acids.  Applesauce is a great replacement for oil.  The pumpkin and whole wheat flour add fiber to the recipe.  Walnuts are also a great source of Omega 3’s for vegetarians. 

You can omit the cranberries and walnuts or substitute something else such as dried cranberries and almonds.  

Pumpkin Flax Bread

2T Flax seed meal
6T Water, room temperature

1/2c Applesauce
3/4c Sugar
1c Pumpkin puree, fresh or canned
5/6c All-purpose flour
5/6c Whole-wheat flour
1t Baking soda
1t Ground cinnamon
3/4t Salt
1/2t Baking powder
1t Ground nutmeg
1/2t Ground cloves
1c Cranberries, fresh or 1/3c dried cranberries
1/2c Walnuts, chopped

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.

Whisk together flax seed meal and water for about a minute at a med high speed.  Mix in applesauce, sugar, and pumpkin.

In a large bowl, stir together all-purpose flour, whole-wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; mix until smooth in a medium speed.  Add walnuts and cranberries; stir until combined. Pour batter into prepared pan.

Bake in preheated oven for 70 to 75 minutes, until a toothpick or knife inserted into center of the loaf comes out clean.

Prep Time: 10 min
Bake Time: 70-75 min
Difficulty level: moderate
Serves 10
(5pp w/ fresh cranberries, 6pp w/ dried cranberries)
Pumpkin Flax Seed Printable Recipe

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