Mini Spice, Cranberry and Walnuts Loaves

pain épices


2 cups whole wheat flour
1/4 cup ground flax seed
1/2 tbsp baking powder
tsp baking soda
tsp salt
1 tsp cinnamon
tsp ginger
tsp nutmeg
1/2 cup pumpkin puree
1/2 cup applesauce
1/2 cup brown sugar
1/3 cup canola oil
1/3 cup + 2 tbsp soy milk
1 tsp vanilla
2/3 cup dried cranberries
1/2 cup walnuts,
chopped (optional)


1. Preheat oven to 350 °F.
2. Grease small loaves or muffin pans or a 9 × 5 loaf pan.
3. In a large bowl, combine flour, ground flax seed, baking powder, baking soda, salt and spices.
3. In a second bowl, combine brown sugar, pumpkin, applesauce, oil, soy milk and vanilla.
4. Gently stir the liquid into the flour mixture. Add nuts and cranberries. Do not overmix.
5. Transfer the mixture into the mold. It is very thick, that's normal.
6. Bake. The small loaves will take roughly 25 minutes to bake, muffins about 20 minutes, and for a large loaf, allow 1 hour. Always check baking, the loaves are ready if they bounce when pressed with a finger.
7. Cool in pans 10 minutes before transferring to a cooling rack.

This recipe is courtesy of Alexandra St-Cyr of the blog
soya & chocolat.







Frenchfr-FREnglish (United Kingdom)