I was thrilled with this bread and so were my non-vegan friends! I took the little mini-loaves on a fall road trip and there well lots of mmms, music to a baker's ears. I hope you experience the same when you decide to make this!
It's relatively low-fat, and you can make it even lower fat if you like. Just, substitute more or all of the oil for apple sauce. I was lucky enough to have some fresh pumpkin lying around that I had roasted. I peeled away the skin and puréed it with an immersion blender and it was simple as ever. I even used a Jack-o-lantern, or big 'ole carving pumpkin, the ones you find in the pumpkin patches, and the results were great. The ideal pumpkin to use, though, is a medium sized sugar pumpkin. Because the Jack-o- lantern pumpkin was roasted, the flavor was able to concentrate and some of the excess water was able to evaporate. If you don't have the time or energy to roast your own pumpkin, buy a can of pumpkin purée with no additives.
I used an immersion blender several times in this recipe. If you don't have one and want to get into vegan baking, making soups, or purées, I recommend investing in this little, revolutionary kitchen gadget. A blender will do the job, but it will not yield that same, smooth consistency. It's like going on a walk with a CD Walkman or an iPod. There is no comparison! Smaller, smarter, and better.
Servings: yields 4 mini loaves
♥ Flaxseed is great for you because of omega-3s and fiber. Just make sure to keep in
fridge or freezer to retain the great nutrition properties. You can buy whole flaxseeds and
grind them in a coffee grinder yourself, or buy them already ground, sold as “flax meal”
*Use a blend of one cup whole wheat flour to two cups white flour for added nutrition. The taste will still be just as good. Or you can do a half and half blend.
**I used sweetened applesauce, but you can use unsweetened to cut down on sugar
Additional information: appropriate for Vegetarian and Vegan diet.
Another thanks to my go-to Vegan bible of a cookbook, , by Colleen Patrick-Goudreau. The recipe was adapted from this book.
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