Sunday, November 1, 2009

More Pumpkin

Yesterday I finally made the pumpkin bread, and it sooooooo delicious and moist. The recipe in Vegetarian Times had eggs in it, but I used flax eggs to replace. I use 1 tbsp. of flax meal (or ground up flax seeds) and mix it with 3 tbsp. water to make one egg. Always works wonderfully, and this was no exception. You should really use pure maple syrup if you can. There's nothing better. It's very expensive, but I was lucky to find two large jars at the B&D for $3 each. You could also buy it in bulk from your local food co-op and not pay an arm and a leg. Believe me, it's worth it.

Maple Pumpkin Spice Bread (recipe used without permission from Vegetarian Times magazine Nov/Dec issue)

1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 cup pure maple syrup
1/2 cup canola oil (or unsweetened applesauce)
2 flax eggs (or real eggs, if you want)
1 cup pumpkin puree
1 tsp vanilla
1/2 cup chopped hazelnuts (optional- I didn't add any nuts)

Preheat oven to 350- Spray 9x5 in. loaf pan with cooking spray or coat with oil. Mix together flours, cinnamon, ginger, baking powder, baking soda, nutmeg and allspice in large bowl. Whisk together maple syrup and oil in separate bowl. Add eggs or egg replacer, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture and mix. Add nuts if using. Pour into loaf pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on rack 5 minutes, then remove from pan and cool completely. Eat this stuff warm, and add a little Earth Balance margarine if you want.

No comments:

Post a Comment