No budget for presents = everyone gets baked goods!

Vegan Pumpkin Bread

Yield: One full-size loaf or four mini-loaves
Prep time: 10 minutes
Bake time: 35-65 minutes (depending on size)

Ingredients:

• 1c whole wheat flour
• 1c all-purpose flour
• 1/4c corn starch (or add’l all-purpose flour)
• 1 tsp baking soda
• 3/4tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 tsp allspice
• 1/8 tsp ground cardamom
• 1 can pumpkin (15oz)
• 1c sugar (for vegan use pure cane sugar)
• 1/4c oil + 1/4c applesauce (or 1/2c oil)
• 1/3 c water
• 2 Tbsp flax meal + 6 Tbsp warm water

1. Pre-heat the oven to 350 degress. Grease the pan(s).
2. In a small bowl, whisk the flax meal and warm water. Set aside for about five minutes.
3. In a medium-sized bowl, sift together all-purpose flour, whole wheat flour, cornstarch, baking soda, salt and spices.
4. In a second medium-sized bowl, combine flax meal mixture, oil, applesauce & sugar. Whisk until well blended. Add 1/3 cup water and pumpkin, whisk thoroughly. Start adding dry ingredients; folding or stirring gently to avoid over-mixing.
5. Pour batter into pan(s). Bake mini-loaves for about 35 minutes, or 65 minutes for the full-sized loaf. Test with toothpick.
6. Let cool for 15 minutes and you’re ready to go!

(adapted from this poorly written & organized recipe)