Thursday, October 6, 2011

Eggless Pumpkin Walnut Bread

Its been toooo long! I know...I won't give any excuses this time. I have become a lazy bum! Infact this pumpkin bread was made a week ago, I just never transferred the pics from the camera. I think I was in one of those phases where you do some things regularly, aggressively, passionately and then suddenly you don't want to do it for a while.......get recharged and then get back to it. Hopefully I am back into writing and won't be as lazy as I was past month :) 

I have missed all your delicious recipes which I will go through one by one in the coming days. For now, here is the delicious Eggless Pumpkin Bread with walnuts that I baked last week. I was just sitting and I suddenly started missing baking, I got up, scanned my pantry and saw this pumkin puree can I had bought a couple of weeks ago. I love pumpkin bread and that's what I decided to bake. Loaded with aromatic spices and walnuts- this bread was a delicious treat. 

This bread was an amazingly easy to make. All the ingredients needed to be stirred together and baked to perfection. That's it. Your house will smell heavenly when you bake this delicious bread. So what are you waiting for? Get those aprons over your head, stir up the ingredients and bake this yummy bread and have a wonderful snack or how about you pack some for tomorrow morning's breakfast? :) 

Here is the recipe (Click here for the printable version)


3 tbs ground flaxseed
1/2 cup water
1 ¾ cup sugar
3/4 cup canola oil
15 oz pumpkin puree can
3 cups all purpose flour ( or you can use half whole wheat and half all purpose)
1 tsp each cinnamon, fresh nutmeg, and ground ginger
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup chopped walnuts

1. Preheat the oven to 350 degrees.
2. Mix together the flaxseed and water until thickened.
3. Combine flax mixture in a large bowl with sugar, oil, and pumpkin.
4. In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt.
5. Stir the dry ingredients into the wet.  Fold in the walnuts.  
6. Lightly grease a 9 x 5 loaf pan or 2 small pans.  
7. Bake the large loaf for about 55 minutes and the smaller loaves for about 40 minutes.  
8. Let sit for 20 minutes before removing from pan.

Let the bread cool completely before slicing. Enjoy!!


Suhaina said...

Now that is a healthy and yummy looking loaf..I always love pumpkin in my bakes..Love the colour that it gives to the final product. Wonderful the nutty addition of walnuts...


I want to try out pumpkin bread too,this one sounds great!

Mélange said...

Extremely flavourful bread.I love pumpkin and think this will rock ! Thank you.Keep up the great job ..

Priya said...

Wat a wonderful looking bread, love the addition of walnut, fantastic slices..

Anjali Shukla said...

A break is always needed after a long run, and that actually energizes you, rather than making you lazy. :)
The cake is just so well baked and I could not expect this being an eggless one...super hit! :)

Prathima Rao said...

Healthy & inviting loaf of freshly baked bread :)
Prathima Rao
Prats Corner

Priya (Yallapantula) Mitharwal said...

Looks wonderful

Vero @french delice said...

Thank you for the recipe, I will try it

Krithi's Kitchen said...

Perfect fall recipe.. I bet the flaxmeal gives the lovely crust... yumm..
Krithi's Kitchen
Event: Serve It - Festival Potluck

Karen | Divine Dinner Party said...

Can I just stare at this page forever? I mean seriously, this is perfection down to the last crumb :)

Aarthi said...

Awesome..Thanks for posting this..First time here..I am your new follower..Do check my blog sometime..


Raksha said...

This is yummy and the clicks are great.
Do participate in the Desserts with Coconuts event and giveaway on my blog.

Supriya.P said...

fantastic blog would be great to spread your good works, how you take such neat pictures

ahmedabadonnet said...

wow so delicious...

Mina Joshi said...

This looks great. I have been missing you on the blog sphere!! Do you have a facebook page I can follow?

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