Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.
14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed
2 1/2 cups sugar
2/3 cup canola oil
2/3 cup honey beer (at room temperature)
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can pumpkin
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
Combine 1/2 cup water and flaxseed.
Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
My husband LOVED this bread. After reading the reviews and all the changes bakers had made, here is how I changed ours: 1/3 cup applesauce for 1/3 cup oil; 1 cup sugar, 1/4 cup honey, 1/4 agave neater for the 2 1/4 cups sugar; Guinness beer for honey beer and for the water and finally 3 eggs instead of the 2 plus egg substitute. I know my husband will want this again.
Delicious and versatile! I didn't have honey beer, but I did have a cheap lager laying around so believe it or not I used PBR with honey added! I also soaked the flaxseed in the beer as other reviewers did. I also replaced 1/2 cup white sugar with brown and added some vanilla. Replaced pumpkin spice with nutgmet, allspice and ginger. Came out fantastic!