Mmmmm....my first of many pumpkin yummies for the fall season! It made the whole house smell wonderful! I made this vegan by using Ener-G Egg Replacer instead of eggs, and also made it gluten-free by using Bob's Red Mill Gluten-Free All Purpose Flour. The recipe held up really well to my modifications. The oatmeal and flax seed gave it a wonderful nutty flavor and texture. Instead of pumpkin pie spice, I just used cinnamon. I might double the spice next time. I poured half the batter in a loaf pan and half in a muffin tin. The muffins were done in about 25 minutes. I found that the bread and muffins were delicious served warm with margarine and cinnamon sugar sprinkled on top. Made for Veg*n Swap 14.
I really like this recipe, it feels more healthier than banana bread. Plus it's a nice alternative to use up extra bananas. I don't have a loaf pan so I baked them in cupcake pan instead. I baked w/ cupcake liners (to save on clean up) but I would recommend spraying it w/ baking spray instead. A lot of it gets stuck to the liners thought that doesn't stop me from eating a last bit :)
I make whole-wheat, low-fat or no-fat quick breads quite a bit. I was disappointed overall with this bread. It was quite dense and dry. The flavor was okay. I do not plan to make this recipe again.
oh my! what a treat to find healthy and delicious in the same recipe! I baked the full recipe in my loaf pan with no problems. I used Ener-G egg replacer and it worked out great. The batter was thick and I wonder if it wouldn't be perfect for scones. I think I'm going to try that next time....
These are so good, yet so healthy! Instead of making loafs, I made 40 mini muffins and had to cook them for about 25 minutes. (I started at 15 minutes and ended up having to bake them 10 more minutes. Maybe because they are so dense?) They are great to just grab for a quick snack.
I love this bread not only is this healthy but delicious I increased the vanilla other wise I made no changes, thank you for sharing Sue, this was made for Kittencalskitchen Veggie forum tag game
I think these were very good! I did cut the sugar down to 1/2 c. and added a handful of mini-choc. chips. Thanks for the recipe!
Super tasty and WAY healthy and low fat to boot!!! I wish there was rise to this and next time I will add some gluten to see if that helps. I took the suggestions of others and made 12 muffins and 1 loaf. I used 1/4 cup Splenda and 1/2 cup sugar. I also doubled the spice and added some walnuts (both great). This is definitely a dense bread, but then again it is low calorie LOL. Thanks for sharing!!! Made for AUS/NZ recipe swap.
This worked out very well. I used my own frozen pumpkin as we cannot get it in a can here in Australia. I made this as one big cake and dropped in a handful of diced dates instead of flax - I have not seen that here either . I will freeze half of the cake. This is a very impressive recipe due to the lack of fats .
This loaf is healthy, as well as delicious! If you're looking for a good for you treat to pop into lunches, this is it. It's got a denser crumb than what I'm used to in a quick bread, due to the good for you whole wheat flour, oatmeal, flax seed meal, and lack of any sort of oil (wow!) I also found that making two loaves made for two short loaves - so when making it a second time, I made it as one loaf, which worked well, just took longer to bake. I added a cup of walnuts, per the other reviewer's suggestions - and I'm glad I did - it was a great touch. An intriguing recipe - and one I'll make again. Made for Holiday Tag.