Pumpkin Bread

Pumpkin Bread

Tis the season for all things pumpkin!  Okay, so I had this giant tin of pumpkin in my fridge left over from making the Pumpkin Peanut Butter Oatmeal Squares the other day and figured I better use it up pronto.  Silly me, I adapted a recipe from The Joy of Vegan Baking and didn't write any notes because honestly, I thought it might not turn out.  And I didn't measure the pumpkin at all, I just dumped the remainder of the can in the bowl.  Of course the loaves came out of the oven and were perfect, not too sweet and a great snack with a cup of tea.  So, here goes.

Pumpkin Bread

3 tablespoons ground flax seeds
1/2 cup water
2 cups sugar
2 cups pumpkin puree
1/3 cup canola oil
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees.  Lightly oil two loaf pans.
In a large bowl, mix flax seeds and water together until creamy.  Add the sugar, pumpkin and oil to the flax mixture and stir until well blended.  In a medium sized bowl, stir together the flour, spices, baking powder, baking soda and salt.  Add the dry ingredients to the wet and combine but do not over mix.  
Spoon the batter into the loaf pans and bake for approximately 50 minutes or until a knife inserted in the center comes out clean.  Let the loaves cool for about 20 minutes before removing them from the pans.