After having a good fall, I've had nothing but tummy troubles this winter. I've spent the past two weeks being sick, then better for a few hours, then sick again. It feels like you have the stomach flu but you don't. It's just more typical stomach problems. Anyhow, when I feel like this it's really difficult to get interested in eating. But for some reason, this vegan pumpkin bread sounded tasty.
Pumpkin is supposed to be good for tummy troubles. I'm always on the lookout for tasty recipes utilizing pumpkin. The cinnamon and other spices you usually add to it can really help settle a stomach. This pumpkin bread is delicious and dangerous, because I can't stop eating it. Here's the recipe.
Vegan Pumpkin Bread
1 cup canned pumpkin puree
1/2 cup cinnamon applesauce
1/4-1/2 cup agave nectar
1/2 cup water
egg replacer for 2 eggs
1 2/3 cup sorghum or other gluten-free flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
Preheat oven to 350 degrees. Lightly grease a nine-inch bread pan.
Whisk together the agave nectar, pumpkin, applesauce, water and egg replacer and set aside. In a separate bowl, combine the remaining dry ingredients.
Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Pour into prepared pan, and sprinkle a bit of extra spices on top if desired.
Bake for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean. Serve your pumpkin bread warm.