Re-vamped recipes, made-up recipes, "flaxed-up" recipes... and life as I know it...
Wednesday, November 10, 2010
Pumpkin Spice Bread Recipe
3 tbs ground flax seed 1/2 cup water 1 cups turbinado sugar (I wanted to manipulate this and do all brown rice syrup, but I didn't have much left over) 1/4 cup brown rice syrup 1/2 cup applesauce 1/4 cup sesame oil 2 cups fresh pumpkin puree 3 cups whole wheat flour 1 tsp each cinnamon, fresh nutmeg, and ground ginger 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 3/4 cup chopped walnuts sprinkles of oats, cinnamon, and sugar for garnish Preheat the oven to 350 degrees. Mix together the flax seed and water until thickened. Combine flax mixture in a large bowl with sugar,brown rice syrup, applesauce, oil, and pumpkin. In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt. Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease loaf pans. Divide into two regular 8 inch loaf pans or four mini loaf pans. If you'd like, sprinkle on some oats, cinnamon and turbinado to garnish. 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. These actually taste great if left in the refrigerator.
*This was a borrowed recipe from No Meat Athlete's blog... I didn't change to much since I was in a pinch and I didn't take but a bite since it was made with wheat. Brinley, my little man, loved this! I kept the second loaf for him. :) I made this for our Fall Party we threw on Halloween night this year with a bunch of our friends. Brinley got to dress up and hand out candy (raisins and other healthier chocolate options). We had a great time and look forward to doing this every year!
Oh, and of course, all ingredients I used were organic! :)