Vegan Pumpkin Bread

Over the weekend I did something wonderful -- I made bread. It is no secret I love to bake: cookies, cakes, breads, muffins, scones you name it. But because I obviously like to eat what I make and don't think it would do me any good to make sweet treats every other day and eat them. So, I try to make healthier versions of the not-so-healthy treats.

Enter vegan pumpkin bread. It has no eggs, no butter, no oil. You may be asking yourself how in the world this is delicious. But you are just going to have to take my word for it and make it and see for yourself!

Vegan Pumpkin Bread:
Prep time: 10 mins
cook time: 40-60 minutes
yield: approx. 12

Ingredients
2 tablespoons flax seed meal
6 tablespoons water
1 cup sugar
1 cup canned pumpkin puree
1/2 cup applesauce
1 2/3 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions
1.) Preheat oven to 350 degrees.
2.) Lightly grease one 9×5 inch loaf pan.
3.) Whisk together flax seed meal and water.
4.) Mix in sugar, pumpkin and apple sauce.
5.) In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth.
6.) Pour batter into prepared pan.
7.) Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. (pay attention to your bread because mine was done in about 40 minutes and if I hadn’t checked on it I would have had burnt and bread that was rock solid).