Yield: 1 loaf or 4 mini loaves
- ¼ cup ground flax seeds (or flaxseed meal)
- ½ cup hot water
- 1 cup all-purpose white flour
- ¾ cup all-purpose whole wheat flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons plus 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/3 cup apple cider
- 1 teaspoon vanilla
- 1/3 cup canola oil
- 1 cup plus 1 tablespoon sugar
- 1 ½ cups cooked pumpkin
Preheat oven to 350 degrees. With canola oil, grease bottoms and sides of a standard loaf pan (or 4 mini loaf pans and place mini loaf pans on a sheet pan).
In a small bowl combine the ground flax seeds and hot water. Mix and set aside until all water is absorbed.
Sift together and whisk the flours, baking powder, baking soda, salt, 1½ teaspoon cinnamon, ginger, and cloves. Set aside.
Combine the apple cider and vanilla. Set aside.
In a large bowl or bowl of a stand mixer, beat the canola oil and 1 cup of sugar on high speed about 2 minutes, stopping to scrape down sides and bottoms frequently. Add the flaxseed mixture and pumpkin and beat until smooth.
In 3 additions, alternately with the apple cider & vanilla mixture, add the sifted ingredients, beating in between each addition just until combined. Do not overbeat.
Spread batter into greased loaf pan(s). In a small bowl, combine the remaining 1 teaspoon of cinnamon and 1 tablespoon of sugar. Sprinkle evenly across the top of the batter.
Bake at 350 degrees about 1 hour for regular loaf pan and 35 minutes for mini loaves or until a toothpick inserted comes out clean.
Cool in pan for at least 5 minutes, and then continue to cool in pan or remove and allow to cool on a baking rack.
Freezer option: wrap loaves or slices tightly in plastic wrap and freeze up to 3 months. Defrost at room temperature or toast before enjoying.