Chia Pumpkin Raisin Bread

Lately, chia seeds get a lot of buzz on the Internet for their good health benefits. According to the web site, http://mychiaseeds.com/Articles/Top10ChiaBenefits.html and http://seedbenefits.com/page/3/, why not add these tiny seeds into our daily diets. Chia seeds soaked in water will begin to gel, and this gel can replace some of the oil or butter that produces the moistness and tenderness in the cakes or breads with less fat. Although I am still not sure about all the health benefits that these seeds may offer, the results of adding these seeds into my baking recipes are amazing. Trying this quick pumpkin bread recipe will prove my point.
Ingredients:
Dry ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin spice
1 tsp ground cinnamon
1/4 cup sugar

Wet ingredients:
2 eggs, beaten
1/2 cup raisins
1/2 cup milk
4 oz apple sauce
4 tbs chia seed gel
1 tsp vanilla
1 cup pumpkin purée

Directions:
Lightly grease and flour a 9" x 5" loaf pan. Set aside

Preheat oven set to 350°.
Add the raisins and vanilla into beaten eggs and let soak for 30 minutes. After the raisins plump, add the rest of the wet ingredients. Mix them well.
Mix the dry ingredients together in different bowls. Whisk the dry ingredients with the wet ingredients until combined. Avoid overmixing the batter.

Pour the batter into the prepared loaf pan,

 and bake for 30 minutes or until a toothpick inserted into the center comes out clean.