Are you getting ready for Thanksgiving? Did you can pre-make breads and freeze them? This bread is good for any allergy you need to deal with at the holiday. This is vegan, nut, and gluten free. It’s moist and flavorful-and easy to make with ingredients you have around the house! This recipe made a large bread and a small one. If you aren’t gluten free then you can sub traditional flour.
As far as quick breads and muffins go, most are packed with oils or butters. This recipe has none! I replaced the typical amount of oil with apple sauce, and the pumpkin adds moisture as well. The use of flax seed in this recipe is to replace the use of eggs. Eggs are high in cholesterol and fat. While they do provide protein, the use of animal products isn’t necessary and is especially helpful to those with heart disease or diabetes. Like all breads, I wouldn’t call this a health food. This recipe does however, cut back unnecessary calories and provides a nice treat. We served it the other night with our Thick As Fog Split Pea Soup (recipe coming tomorrow). 
About psyllium husk: psyllium can be found in any health food store. It’s labeled colon cleanser. Don’t be alarmed! We use it when we bake, because gluten free flours don’t have the protein structure that gluten provides. By adding a small amount of psyllium, we boost the fiber and protein a little and help add structure to the bread. If you don’t have any, you can omit it. Your bread may not hold together as well, but the small amount used here shouldn’t make too much of a difference.
Because, Sometimes I Can’t Resist Taking A Bite!
Ingredients:
- 2 tbsp ground flax meal plus 6 tbsp water to make 2 flax eggs-or 2 traditional eggs if desired
- 1 cup of pumpkin
- 1/4 unsweetened apple sauce
- 3/4 cup maple syrup
- 2 tbsp water
- 260 g of ground oats (oat flour-this is roughly 2 1/2 cups, but best to weigh it as each flour weighs out differently)
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp kosher salt
- 1 tbsp baking soda
- 1 tsp of psyllium husk
- 1 cup of cranberries
- *if desiring regular flour, use 2 cups instead of oats and omit the psyllium. This might lessen the sweetness of the matter, as oats add a natal sweetness. Taste the batter before baking.
Ingredients:
- Preheat oven to 350 degrees
- Make your flax egg and set aside. This helps the mixture to thicken for about 5 minutes.
- Mix apple sauce, flax eggs (or regular is using), water, pumpkin, maple syrup, & spices. Add dry ingredients to a separate bowl and mix. Add to wet ingredients.
- Fold in cranberries
- Batter makes 3 cups. Spray loaf pan and pour in. For a large pan we use 2 cups and in a small loaf pan we use 1 cup. If you want an extra rage loaf you can add all to 1 pan (this would be big). We added a few extra cranberries on top for presentation.
- Bake for 45-60 minutes. Bread is done when top is firm and knife inserted comes out clean. Let cool for 15 minutes and remove from pan, cool on rack
- Bread can be frozen. If doing so, wrap well in foil and place into a freezer bag.
This Pupkmkin Bread Went Great With Our Thick As Fog Split Pea Soup
Nutritional Benefits:
- Cholesterol Free, no saturated fat, and low in fat-great for heart disease and diabetes
- Gluten free and vegan-decreases inflammation
- Good source of Vitamin A-good for bone, skin, & eye health, is anti-inflammatory and an antioxidant
- No refined sugar
- Good source of fiber-3 g, important for digestive health and regulating blood sugar
- 2 tbsp ground flax meal plus 6 tbsp water to make 2 flax eggs-or 2 traditional eggs if desired
- 1 cup of pumpkin
- ¼ unsweetened apple sauce
- ¾ cup maple syrup
- 2 tbsp water
- 260 g of ground oats (oat flour this is roughly 2½ cups, but best to weigh it as each flour weighs out differently))
- 1 tsp cinnamon
- ¾ tsp ginger
- ¼ tsp cloves
- ½ tsp kosher salt
- 1 tbsp baking soda
- 1 tsp pysllium husk
- 1 cup of cranberries
- **if desiring regular flour, use 2 cups instead of oats and omit the psyllium. This might lessen the sweetness of the matter, as oats add a natal sweetness. Taste the batter before baking.
- Preheat oven to 350 degrees
- Make your flax egg and set aside. This helps the mixture to thicken, let sit 5 minutes.
- Mix apple sauce, flax eggs, water, pumpkin, maple syrup, & spices. Add dry ingredients to a separate bowl and mix. Add to wet ingredients.
- Fold in cranberries
- Batter makes 3 cups. Spray loaf pan and pour in. For a large pan we use 2 cups and in a small loaf pan we use 1 cup. If you want an extra rage loaf you can add all to 1 pan (this would be big). We added a few extra cranberries on top for presentation.
- Bake for 45-60 minutes. Bread is done when top is firm and knife inserted comes out clean. Let cool for 15 minutes and remove from pan, cool on rack
- Bread can be frozen. If doing so, wrap well in foil and place into a freezer bag.
