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Whole Wheat and Flax Pumpkin Spice Bread

 

 

Yields:  1 loaf              Prep Time:  15 minutes       Total Time:  1 hour 10 minutes

 

A bit of a healthier twist on this fall favorite, nutrient rich whole wheat and flax seeds take the nutrition up a notch, but keep the traditional spiced flavor of this pumpkin bread.

 

Ingredients

1 cup pumpkin puree (canned or homemade)

1 cup cane sugar

1 egg

1 teaspoon unsulphured blackstrap molasses

1/3 cup avocado oil (or preferred oil)

1/4 cup ground flaxseeds (I use a coffee grinder to grind mine)

1 1/4 cup whole wheat flour (pastry or regular)

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

 

 

Directions

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Combine pumpkin puree, sugar, egg, molasses and oil in a large bowl.  Mix well.

 

3. In a small bowl, combine ground flaxseeds, whole wheat flour, baking soda, baking powder, cinnamon, allspice, cloves and salt.  Mix well.

 

4. Slowly combine the dry ingredients into the pumpkin mixture until well combined, yet careful not to over mix.

 

5. In a greased loaf pan, pour the batter and make sure it is evenly spread out.

 

6. Bake at 350 degrees for about 45 – 50 minutes, until the middle comes out clean when poked with a toothpick.

 

7.  Remove from oven, carefully remove from pan and place on a cooling rack at least 10 minutes to cool before cutting.

 

The Internet has no shortage of pumpkin bread recipes.  Coffee shops galore stock this fall favorite.  However, I just have a hard time enjoying pumpkin bread when it is made without some nutrition-backed ingredients.

 

We had to make quite few trial runs to get the right consistency, hence the one extra tablespoon of flour.  Now, without it will the bread crumble?  Probably not.  Yet, I just felt it made the perfect texture.

 

Please understand, this isn’t low in sugar, and I am well aware.  There is still sugar and some oil, although I did use avocado oil, a healthier oil.  Canola or sunflower oil can also be used, whereas coconut oil might just be too strong in flavor.

 

This is a great recipe if you are having company that may not appreciate your interest in health foods, :) and it is nut and dairy free as well. 

 

 

So, despite the sugar, there still is a whole cup of beta-carotene (think eye and immune health) rich pumpkin, omega-3 rich flaxseeds and mineral rich whole wheat flour.  So, if I am going to treat myself to a fall favorite of a pumpkin spice bread, this one I can handle!

Pin it on Pinterest!

 

 

 

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