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)


Ingredients:

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

Method:
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!!



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