There is nothing as inviting and comforting as the smell of a spiced quick bread in the oven during the autumn and winter months. This vegan version is sweet, moist and can be enjoyed as is or dressed up with dried fruit, nuts, chocolate chips or a dairy-free frosting of your choice.
Prep Time: 10 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- ¼ cup finely ground flax seeds (also known as flax meal)
- 1/3 cup water
- 1 1/3 cups all-purpose flour
- 2/3 cup oat flour
- 1 t. baking soda
- ½ t. baking powder
- 1 t. ground cinnamon
- ¾ t. salt
- 1 t. ground cinnamon
- 1 t. ginger
- ½ t. nutmeg
- ¼ t. ground cloves
- 1 ¼ cup organic white cane sugar
- 1 15-ounce can pumpkin puree
- ½ cup canola oil
- 2 T, apple juice
Preparation:
1. Preheat the oven to 350 F. Lightly grease one 9” x 5” loaf pan with oil or dairy-free soy margarine. In a small bowl, whisk together the finely ground flax seeds and the water until the mixture is goopy in consistency. Set aside.
2. In a medium-sized mixing bowl, sift together the flours, baking soda, baking powder and salt. Set aside.
3. In a large bowl, mix together the sugar, pumpkin puree, oil, apple juice and flax seed mixture until well combined. Add the dry ingredients to the wet, mixing until combined. Pour into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool on wire cooling rack for at least 15 minutes before cutting into slices and enjoying. Top with dairy-free cream cheese frosting or vanilla icing if desired.
