Apple (Pumpkin) Walnut (Pecan) Breakfast Bread

1 ½ cups unsweetened applesauce (for pumpkin variation, ¾ pumpkin puree & 3/4 cup applesauce)
¾ cup sucanat
1/3 cup plant milk
1 Tbsp flax seed ground mixed with 2 Tbsp water
1 cup GF all purpose flour (I use red mill)
1 cup almond flour
¼ cup oat flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 tsp cinnamon (pumpkin variation add ½ tsp nutmeg and ¼ tsp ginger)
½ cup chopped walnuts (pumpkin variation I used chopped raw pecans)

Preheat oven to 350.  Lightly grease a 9x5 loaf pan or use a silicone baking pan (can use mini muffin pan, makes 24 plus enough for 6 small muffins)  Bake 15 minutes if using mini muffin pan.  Cool in pan 5 minutes

In a small bowl, mix first four ingredients together and set aside
In a large bowl, mix together remaining ingredients
Combine wet with dry ingredients and pour into prepared pan. 
Bake 25-30 minutes or until top springs back and toothpick comes out clean.   Cool in pan for 20 minutes.

susan wesley