1 cup walnuts or pecans or a mix, lightly toasted then chopped
⅓ cup almond milk + 1 tsp vanilla
6 tbsp canola oil
¼ cup applesauce
1⅓ cup sugar
1 tbsp molasses
2 tbsp powdered flax seeds + 5 tbsp water
1 cup pumpkin puree (I used canned)
Mix together thoroughly all the dry ingredients except the nuts and keep aside.
In a stand mixer or with a hand mixer, beat together on medium speed the oil, sugar and molasses until well-mixed, about 3-4 minutes.
Add the flax-powder-and-water mixture and applesauce and mix until blended
Add pumpkin puree and mix until blended
Add the flour mixture in 3 parts alternating with the almond milk-vanilla mixture in 2 parts. Mix on low speed until the batter is smooth. Scrape down the sides of the bowl if necessary to ensure all ingredients are well-mixed.
Add the nuts to the batter and mix with a spatula.
Pour the batter into an oiled loaf pan. Bake about 50-60 minutes in a 350-degree oven or until a toothpick inserted in the center comes out clean.
Cool on a rack about 15 minutes before unmolding. Let the bread cool on a rack (although I can never resist a warm slice!)
Recipe by Holy Cow! at http://holycowvegan.net/2008/01/nutty-pumpkin-bread.html