Salba Pumpkin Bread
Description
A festive holiday bread, this recipe uses Salba "gel" as an egg substitute. As this bread bakes in your oven, your home will fill with the aromas of the Thanksgiving season - nutmeg, cinnamon, and pumpkin.
Makes 1 loaf.
Ingredients
3/4 cup Salba Whole Seed
1 1/2 cups water
1 1/2 granulated sugar
2 eggs
2 cups whole wheat flower
1 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp sea salt
1 tso ground cinnamon
1 tsp ground nutmeg
1/3 additional cup water
1 can pumpkin pur??©e
Cooking Instructions
In a medium bowl, combine Salba Whole Seed with 1 1/2 cups of water. Whisk together briskly and refrigerate overnight (mixture will become gelatinous).
Preheat oven to 350 degrees.
In a large bowl, beat Salba/water mixture with sugar with a mixer on medium speed.
Add eggs and beat well. Set mixture aside.
In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Alternate adding flour mix and water (from the remaining 1/3 cup) to the sugar mix, beating on low after each addition.
Add pumkin pur??©e to the mixture, beating on low with a mixer.
Spoon batter into a well-greased or floured loaf pan.
Bake at 350 degrees for 55-65 minutes.
Let cool on a wire rack for at least 10 minutes.