Combine all ingredients in a bowl and stir until combined.
Place a wax paper sheet at the bottom of a loaf pan. This recipe makes one loaf and can be doubled to make two loaves.
Preheat oven to 325 degrees F.
Cook for 65-75 minutes, or until a toothpick comes put of the middle clean.
Cool for 10 minutes and serve.
Notes: This is a healthier version compared to one that used white enriched flour and 1 cup of sugar. You may substitute but I find this version is the right kind of sweet and healthier too. The white flour may also produce a taller loaf.
Preheat oven to 350 degrees F. Lightly grease or line a pan with parchment paper, a 9×5 inch loaf pan.
Whisk together flax seed flour and water. Add in sugar, pumpkin and apple sauce.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into greased or wax papered pan.
Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
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Combine all ingredients in a small bowl. Grease a sautee pan with EVOO spray (or butter) and heat pan to medium. Pour mixture into pan, 3 inches in diameter. Cook until browned on underside then flip. Cook again until brown again. This mixture doesn’t create the characteristic bubbles when ready to flip so look at the bottom of the pancake every couple minutes. Every stove top varies in temperatures. Enjoy with the topping, or no topping, of your choice.
Mix all ingredients in a bowl and serve. I love some crunch or contrasting texture, so I highly recommend sunflower seeds and cranberries. Also a great way to get in your superfood ingredients such as chia or flax seeds. No heating required.
2. In a large bowl, beat together pumpkin puree, eggs, oil, apple juice, yogurt, vanilla and sugar until well blended. In a separate bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the flour and spice mixture and beat into the pumpkin mixture until smooth.
3. Grease your pans, either 2 loaf pans or 4 muffin pans of 6 muffins each (I did one loaf and two muffin pans) with cooking oil (vegetable, olive or coconut) and flour. I usually put both flour and oil into the pans and use a napkin to cover the inside areas so the breads come out perfectly. Pour the mix into the greased pans, halfway up in muffin tins and halfway in the loaf pan.
4. Cook muffins for 20-25 minutes and the loaf for 50 minutes, or until a knife in the middle comes out clean. Cool for 10 minutes before cutting or serving.
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