Scrumptious Pumpkin Bread
1 1/2 cups whole wheat flour (I used the organic bread variety)
1/2 cup rolled oats
1/2 teaspoon salt (I used RealSalt)
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
2 tablespoons flax seeds
6 tablespoons water
1 cup cooked pumpkin or pumpkin puree
1/2-3/4 cup maple syrup, to taste
2 tablespoons apple butter (I used the spiced kind from a local orchard)
1/3 cup nondairy milk (I use soy)
1/2 cup walnuts
1/2 cup raisins
1. Mix together the first 7 ingredients (through nutmeg) in a large bowl. Put flax seeds, water and pumpkin in a blender and puree. The first time I made this I started with only the flax seeds and water and ended up with flaxseeds stuck all over the inside of the blender...adding the pumpkin keeps things under control.
2. Add the maple syrup and the milk to the blender, and puree a little bit more. Make sure that the flax seeds are ground up fairly well. Add the apple butter and the contents of the blender to the dry ingredients and mix well.
3. Grease a bread pan (around 8.5x4.5"). Preheat oven to 350 degrees F. Stir in walnuts and raisins, if desired.
4. Pour batter into prepared pan and bake for 50 minutes. I used convection bake, so if your oven doesn't have this option it may take a little longer. You'll know when the toothpick comes out clean.
This recipe is perfect for a crisp autumn day.