Practice your Karma Yoga (the yoga of service through selfless action for the good of others). Nourish and warm the hearts of family, friends and even strangers through this delicious treat.
This delicious, fat-free fragrant bread is perfect as a dessert, breakfast or a side dish. This bread does not last in any one's home for much more than a day...trust me it's that good!
INGREDIENTS
3 Tablespoons (45g) ground flaxseed or 4 1/2 teaspoons Ener-G Egg replacer (equivalent of 3 eggs)
1/2 cup (120ml) water (6 tablespoons or 90ml if using Ener-G)
2 cups (400g) granulated sugar
1 1/2 cups (370g) unsweetened applesauce
1 (14-ounce or 392g) pumpkin puree
3 cups (375g) unbleached all-purpose flour or gluten free flour mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
PREHEAT THE OVEN TO 350 Fahrenheit (180 Celsius). Lightly oil two 8-inch (20cm) loaf pans or four 6x3x2 inch (15x7.5x5cm) mini-loaf pans.
In a food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together until thick and creamy.
In a large bowl, stir together the sugar, applesauce, pumpkin puree, and flaxseed mixture.
In a medium-size bowl, stir together the flour , cloves, cinnamon, nutmeg, baking soda, baking powder, and salt. Thoroughly combine the dry ingredients, then add them to the wet. Stir until just combined.
Spoon the batter into 2 standard-size loaf pans or 4 mini-loaf pans. Bake for 55 to 60 minutes, or until a toothpick or knife inserted in the center comes out clean. If using mini-loaf pans, you will want to check for doneness after 30 minutes. Let the breads cool for at least 20 minutes before removing from the loaf pans. This is important, as the bread is still baking and needs time to coalesce in the hot pan.
Share and ENJOY!!!!
Recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau
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