TL/DR – Pumpkin Flax Bread. A super moist, high-fiber version of pumpkin bread, this recipe uses flaxseed meal, whole wheat flour, coconut sugar and avocado oil to achieve a delightfully moist and tender sweet treat that you won’t feel terrible about eating. –
If you are in the market for a one-bowl quick pumpkin spice bread that is healthier than the stuff in the pastry case at the coffee shop, this recipe is for you. If you also happen to have a family member struggling in the fiber department, then this recipe is a bonus!
Flaxseed adds extra fiber, healthy fats and protein and whole wheat flour contributes fiber and protein as well. Coconut sugar is lower on the glycemic index, which doesn’t mean that it’s not sugar, but it won’t spike blood sugar like granulated or brown sugar.
Avocado oil is pricey, and if it’s not in the budget then sub in canola or vegetable oil. The reason I’ve been baking with avocado oil lately is that it yields an extremely moist and tender crumb. For some recipes it is probably too moist, but for quick breads it’s amazing.
To start, whisk two eggs together with one can of plain pumpkin. Add in avocado oil, vanilla, salt, baking soda, cinnamon, nutmeg, ginger and cloves and whisk until everything is well combined.
Using a spatula, stir in coconut sugar, flaxseed meal and whole wheat flour. Pour the mixture into a loaf pan and bake at 350 degrees F for about 60 minutes.
Allow the loaf to cool in the pan for 10 minutes, then turn it out and cool it completely on a wire rack before slicing and enjoying. Pumpkin Flax Bread can be frozen. Also try Pumpkin Carrot Waffles, Chocolate Chip Pumpkin Bread, or Chocolate Banana Bread.
Pumpkin Flax Bread
A super moist, high-fiber version of pumpkin bread, this recipe uses flaxseed meal, whole wheat flour, coconut sugar and avocado oil to achieve a delightfully moist and tender sweet treat that you won't feel terrible about eating.
Ingredients
- 2 eggs
- 1 14.5 oz can plain pumpkin
- 1/2 c avocado oil
- 2 t vanilla extract
- 2 t cinnamon
- 1 1/2 t baking soda
- 1/2 t salt
- 1/2 t ground nutmeg
- 1/2 t ground ginger
- 1/4 t ground cloves
- 1 c coconut sugar
- 1 c whole wheat flour
- 1/2 c flaxseed meal
Directions
- Step 1 Pre-heat an oven to 350 degrees F and spray a 9 inch loaf pan with nonstick cooking spray.
- Step 2 In a large bowl, whisk together the eggs and the pumpkin.
- Step 3 Add the oil, vanilla extract, spices, baking soda and salt and whisk until everything is incorporated.
- Step 4 Using a spatula, fold in the coconut sugar, flour and flaxseed meal. Fold it gently until everything is combined.
- Step 5 Pour the batter into the pan coated with cooking spray and bake at 350 degrees for about 60 minutes.
- Step 6 Allow it to cool in the pan for 10 minutes before turning it out onto a wire rack and cooling it completely. This bread can be frozen whole, or sliced and placed into freezer bags between pieces of parchment paper and then frozen.
