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Ingredients
- 3 Tbsp ground flaxseed or 4 1⁄2 tsp Ener-G Egg Replacer (equivalent of 3 eggs)
- 1 ⁄2 cup water (6 Tbsp if using Ener-G)
- 2 cups granulated sugar
- 1 1⁄2 cups unsweetened applesauce
- 1 (14 ounce) can pumpkin purée
- 3 cups unbleached all-purpose flour
- 1 tsp groundcloves
- 1 tsp groundcinnamon
- 1 tsp nutmeg
- 1 tsp bakingsoda
- 1 ⁄2 tsp baking powder
- 1 ⁄2 tsp salt
Preparation
Step 1
Preheat oven to 350° F.
Lightly oil two 8-inch (20-cm) loaf pans or four 6 x 3 x 2-inch
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 purée,
and flaxseed mixture. In a medium-sized 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-sized loaf pans
or 4 mini-sized loaf pans. Bake for 55 to 60 minutes, or until a
toothpick or knife inserted into 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.