About this recipe:This is a moist and delicious quick bread, which is also vegan-friendly and low fat. The linseed replaces the egg and also brings with it the additional essential fatty acid, omega-3. It's perfect for breakfast, brunch, lunch or afternoon tea.
Preheat oven to 180 C / Gas 4. Lightly grease one 23x13cm loaf tin.
Whisk together linseed and water. Mix in sugar, pumpkin puree and apple sauce.
In a large bowl, stir together plain flour, wholemeal flour, bicarbonate of soda, cinnamon, salt, baking powder, nutmeg and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared tin.
Bake in preheated oven for 65 to 70 minutes or until a skewer inserted into centre of the loaf comes out clean.
Linseed is also known as flax seeds. Milled (or ground) linseed can be purchased at health shops or online.