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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Dairy free and delicious. I took my mother's pumpkin bread recipe and replaced the eggs. When I initially entered this recipe I made an error by including two cans of pumpkin instead of one. This will explain the results of the first review. Ingredients:
3 cups sugar |
1 (15 ounce) can pumpkin |
1/2 cup oil |
1/2 cup unsweetened applesauce |
3 1/2 cups flour |
3 tablespoons flax seeds |
1/2 cup water |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/2 teaspoon allspice |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350 degrees F.
2. Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
3. In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
4. In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
5. Bake for 1 hour.
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