Food Storage Friday: Pumpkin Bread

I'm one of those people who can eat pumpkin flavored food all year long. Spring summer, fall and winter, I just love pumpkin.  Here's a delicious, moist pumpkin bread to enjoy this beautiful spring.  Original recipe can be found at Bakingdom.

 

Dry ingredients: flour, salt, baking soda, cinnamon, cloves, nutmeg (cut out the white sugar and put it in the picture with the wet ingredients.)

 

Mix all the dry ingredients together

Wet ingredients: oil, applesauce, brown sugar, canned pumpkin, water (x2) and flaxseed eggs  (and the white sugar from the dry ingredients picture)

First, mix your flaxseed and water together to make your "eggs." You want to let this sit for a little bit before mixing it into everything else.

Oil your pans---I'm doing 2 regular loaves and 2 mini loaves and there was plenty.

Mix up all the wet ingredients

Then add wet ingredients into the dry ingredients

Mix, but not too much!

Portion into bread pans  and bake!

 

Yum!  Smells amazing.

 

There you have moist, yummy pumpkin bread, all food storage friendly.

 Food Storage Pumpkin Bread

original recipe by Bakingdom

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup canola oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
1/4 cup ground flaxseeds combined with 3/4 cup water
1 15-ounce can pumpkin puree
2/3 cup water

Preheat oven to 350 degrees F. Combine flaxseed with water and let sit for a few minutes.  Oil bread pans.  Combine flour, baking soda, salt, and spices in a large mixing bowl. Combine all wet ingredients, including flaxseed mixture, in a small mixing bowl. Combine wet and dry ingredients and mix together until moistened.  Bake for 50 minutes or until toothpick inserted in middle comes out dry.