I posted my original recipe to allrecipes.com ages ago and while I still make it that way sometimes, today I made this variation with walnuts and dried cranberries (Craisins).
Ingredients:
- 2 tablespoons flax seed meal
- 6 tablespoons water
- 1 cup sugar
- 1 (15 oz) can pumpkin puree
- 1 1/3 cups all-purpose flour
- 1/3 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup chopped walnuts
- 1/3 cup dried cranberries
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan or two mini loaf pans.
- Whisk together flax seed meal, water, and pumpkin. Add 1-3 tbs water if looks too thick but keep in mind this is a thick batter.
- In another bowl, whisk together flours, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Stir wet into dry and mix until well combined. Fold in walnuts and cranberries.
- Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. (Start checking mini loaves at 45 min.)
