NOTE: This is really a "cake", like banana bread is really a cake.
I use mainly organic ingredients (except usually for pumpkin: either canned, or fresh cooked & well drained).
Also "happy chicken" (i.e. really free-range, organic) eggs is preferable in this and any other recipe using eggs.
1) PREPARE IN ADVANCE:
– 2 "flax" eggs :
2 T. ground flax seed, mixed with 6 T. water. Let soak for about 10 min.
(yields 2 flax eggs)
– 1/2 cup apple sauce :
If you don't have any apple sauce, you can make your own.
Very gently simmer 1 lg or 2 small, peeled cooking apples in a very small amt. of water, in a covered pot, for about 10 min. Drain and save liquid for soup or something else that requires liquid. Purée into apple sauce when cooled.
2) Sift in a med. large bowl:
– 3 1/3 cups FLOUR (one-third each: whole wheat, spelt, unbleached white)
– 1 cup SUCANAT or fair-trade SUGAR
– 1/2 cup OATMEAL FLAKES (quick-cooking size)
– 3/4 tsp. STEVIA POWDER
– 2 tsp. BAKING POWDER
– 1/2 tsp. SALT
– 2 tsp. each: GROUND CLOVES, CINNAMON and NUTMEG
3) In a large bowl, mix well and slightly beat:
– 2 EGGS
– 2 FLAX EGGS (from instruction #1)
– 1/2 cup APPLE SAUCE (from instruction #1)
– 1/2 cup CANOLA OIL
– 14-oz. can PUMPKIN (equals about 1 1/3 cups) — see NOTE at top of page.
4) Mix #2 into #3, just until thoroughly mixed and evenly moistened.
– Grease two loaf pans, and pour the batter equally into both.
– Bake in a 360 deg. F. oven for 50-60 min., until slightly brown on top, and a knife inserted into the middle comes out clean.
– Cool for about 10 min., then remove from pans and let cool completely.
Wrapped airtight, this bread freezes well.
Enjoy!
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