As promised, I’ve dashed off this recipe for those who were eager to get their hands on it. In my opinion, it was good but not great. If I were to make it again, I’d perhaps add a little more oil for that decadent fat flavor. I’d also probably up the spice ante, and may be so bold as to double it. In my infinite wisdom, I bothered to first mix my flax and a little water together as the side of the bag said it was an “egg substitute” and I added molasses thinking the sticky texture would help bind the bread in the absence of eggs. I don’t know if all that extra labor was necessary. Molasses is certainly delicious and should be included. If not on hand, just put in more sugar, either white or brown.
- 2 cups white flour
- 1 cup whole wheat flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/4 cup oil
- 2 tbsp ground flax
- 2 tbsp water
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup white sugar
- 2 cups pumpkin puree (or 1 can pumpkin puree)
- 1 tsp cinnamon
- 1/2 tsp ginger
- pinch cloves
- pinch nutmeg
- 1/2 cup – 1 cup walnuts
- Preheat oven to 350 degrees.
- Mix flax with water in a bowl. Add oil and sugars (brown, white and molasses). Mix.
- Add pumpkin puree to the wet mixture. Stir to combine.
- Mix dry ingredients together in a separate bowl (flours, spices, salt, baking soda)
- Pour dry into wet and mix until just combined.
- Gently fold in most of the nuts.
- Pour into a greased loaf pan. Sprinkle additional walnuts on the top.
- Bake 50 minutes until 1 hour until toothpick comes out clean.