Fall means pumpkin, hence one of the many reasons I LOVE fall! To kick off the autumn season each year, I like to whip up a loaf of my pumpkin flax bread, as it did not disappoint! I love this stuff, because it is quite basic, so it is super easy to make, and despite it not having any oil in it, it is super moist and delicious when it comes out of the oven! On top of all that, it is super duper healthy! The ground flax seeds act as the only flour in this, so it is gluten free, and it has all of the health benefits of flax seeds, which is A LOT!
- High in fiber
- Healthy skin and hair
- Aids in lowering cholesterol
- High in antioxidants
- High in omega-3 fatty acids
- Helps to reduce perimenopausal symptoms
All those amazing benefits in a piece of bread, but what really matters the most is the taste, right? Well guys, this stuff knocks it out of the park in that department too, so it’s pretty much all around fantastic!
PUMPKIN FLAX BREAD
- 2 cups ground flax seed – you can buy ground flaxseed, or you can grind whole flax seeds in a coffee grinder.
- 1 Tbsp aluminum free baking powder
- 1/4 tsp. sea salt
- 1 tsp. cinnamon or pumpkin pie spice
- 5 eggs
- 1/2 cup pumpkin puree
- 1/3 cup water
- 1/4 cup raw honey
- 1 tsp. vanilla
1.) Preheat the oven to 350 degrees.
2.) Combine the ground flax, baking powder, sea salt, and cinnamon in a mixing bowl. In another bowl, beat the 5 eggs, then add the pumpkin, water, honey, and vanilla, and beat until smooth. Pour the liquid ingredients into the dry ingredients, and beat until well combined into a batter.
3.) Grease a bread tin with coconut oil, and line with a strip of parchment paper that hangs over the sides. Pour the batter into the prepared pan, then bake in the oven at 350 degrees for 25-30 minutes until a toothpick in the center comes out clean.
4.) Allow to cool in the pan for 10-15 minutes. Use the parchment paper to pull the loaf out of the bread pan, and transfer to a plate or cutting board. Use a knife to cut into slices.
Easy peasy, and YUM-O! Enjoy! 🙂