So while searching through my ‘bread’ folder, I came upon this recipe I had printed back in 2010. The time to make it was obviously overdue!
Oil-Free Pumpkin Bread, by www.fatfreevegan.com, was simple to make and I must say it was the most flavorful and moist pumpkin bread I’ve ever baked (the pumpkin was noticeably prominent and yummy).
The recipe calls for “egg substitute equivalent to two eggs.” I made flax eggs. One TBS ground flax and 3 TBS water, blended or whisked until frothy = 1 egg. (So for this recipe, I used 2 TBS ground flax and 6 TBS water, whisked.)
I also used whole wheat flour, and added about 1/2 cup walnuts.
Give this one a try. It’s an official “keeper” in our house, and would probably make great muffins, too!
As the author of The “Plan A” Diet: Combining Whole Food Plant Based Nutrition with the Timeless Wisdom of Scripture, Cyd illustrates the correlations between biblical principles and healthy eating, and provides readers with effective strategies for taking an active role in their health. She offers a variety of educational and cooking classes, provides nutritional coaching on both individual and corporate levels, and speaks to local groups. She’s currently developing an online Transformation System in order to help those struggling with chronic health or weight issues to finally achieve long-term success. She and her husband live in Illinois, where they enjoy outdoor activities, classic movies, and old Volkswagens.