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!  :)

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