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Ingredients 0/15
Why This Recipe Works
Pro Kitchen Tips
- Make sure not to overmix the batter to keep the loaf tender.
- Test doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Directions
Heat your oven to 350°F (175°C) and give two loaf pans a quick spray with cooking spray to keep the bread from sticking. In a small bowl, mix the water and flaxseed meal together and let it sit for about 5 minutes until it thickens up. Next, combine that flaxseed mixture with the applesauce, brown sugar, vegetable oil, and almond milk in a larger bowl, then stir in the pumpkin puree until everything is well mixed. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined. Pour the batter evenly into your prepared pans. Pop them into the oven and bake for about 35 to 40 minutes, or until a toothpick poked in the center comes out mostly clean. Let the loaves cool in the pans for around 10 minutes before turning them out onto a wire rack to finish cooling.
Serving Combinations
Storage Instructions
