Who wants some Pumpkin Pie Pudding Bread? I bet you do! It’s easy and delicious! And if my calculations are correct, almost fat free! People like fat free, right?
This isn’t ordinary pumpkin bread, it’s more like a British pudding in both texture and density. What I was going for was basically a crustless pumpkin pie in a “cake” form (here in France we call anything, savory or sweet, baked in a loaf pan a cake). It’s almost like a custard bread. Still haven’t decided on a name.
The impetus of this creation was from talking with my newly vegan Auntie J (I’ll tell you more about her soon. Let’s just say she’s a rock star.) who was shocked at all the fat in the vegan and vegetarian cookbooks she’d seen. I agreed. And we were both craving pumpkin. This was a few weeks ago, before I actually had pumpkins in my possession.
After giving things some thought, and thinking of ways to replace oil and give a dense, pumpkin custard sort of texture, I opted for apple sauce. I tried puréed prunes, but they really changed the flavour. The flaxseeds add some fat I suppose, but it’s pretty low as this makes two “cakes”.
I want to repeat – this is not your typical pumpkin bread! Please don’t email me telling me that your bread turned out more like pumpkin pie than a loaf of bread. I know. That’s what it’s so many kinds of awesome.
Now that you’ve got your pumpkin purée, nothing is holding you back, so let’s go!
Pumpkin Pie Pudding Bread
3 tbs ground flaxseeds
1/2 c. water
1/4 c. brown sugar*
1/4 c. sugar*
1 1/2 c. unsweetened apple sauce
1 1/2 c. pumpkin purée (about 400g fresh)
3 1/2 c. whole wheat pastry flour
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
(*This is plenty sweet for my family, but if you like boost it up to 1/2 cup.)
Pre-heat your oven to 180°c/350°f and spray two loaf pans (I used 20cm)
Mix the flax seeds with the water until frothy, then add the sugars, applesauce and pumpkin and mix well.
In another bowl, simply stir together the remaining ingredients until combined, then combine with the wet ingredients. Stir until just mixed and don’t fret it there are little floury spots. Have faith! It’s going to be fine!
Pour into the prepared pans and bake for about an hour, probably more. Test for doneness after about 45 minutes with a toothpick just to be sure, though.
Here is the most important part – wait! Do not cut into this right away, in fact, for optimum pumpkin pie deliciousness, I would lightly cover in tinfoil or in a sealable container over night. I know it’s a long time, but the results are worth it!