Pumpkin Week: Flax Seed Pumpkin Bread

Pumpkin Week: Flax Seed Pumpkin Bread

No respectable pumpkin week is complete without a recipe for pumpkin bread. After searching through a huge stack of cookbooks and a good chunk of the 4,000,000 recipes on Google, I concluded that most people completely slaughter good ‘ol homemade pumpkin bread.

3 cups of sugar? 4 eggs? Chocolate chips and coconut? What’s a locavore to do with all that nonsense?

Lisa at 100 Days of Real Food  finally provided the answer: a simple Whole-Wheat Pumpkin Bread recipe that was easily adaptable to Minnesota ingredients. I threw in 2 tablespoons of golden flax seeds from Whole Grain Milling for extra nutty flavor and fiber, and was thrilled to use Minnesota honey over refined sugar. This recipe might become my base for zucchini, rhubarb, and carrot breads also. Enjoy!

Flax Seed Pumpkin Bread

Ingredients

1 ½ C. whole-wheat bread flour
1 ½ tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. baking powder
2 eggs
½ C. sunflower oil
½ C. honey
½ teaspoon maple syrup
1 C. pumpkin puree
2 Tbsp. whole flax seed
½ C. chopped walnuts (optional)

Instructions
1. Preheat oven to 350°F and prepare a 1 lb. loaf pan.

2. Combine flour, cinnamon, pumpkin pie spice, soda and powder in a large mixing bowl. Add eggs, oil, honey and maple syrup and mix until just combined. Fold in pumpkin, flax and nuts. Pour into loaf pan and gently tap on counter to settle any air pockets. Bake for 30-40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and allow to cool in pan before removing.

6 Comments


  1. I made this recipe over the weekend and it is divine! I didn’t have whole flax seed, so I used two tablespoons of ground flax seed, and it was just fine. It’s super cakey, and amazing! The only addition for next time is to add some raisins for a little something extra. This is my *new* favorite pumpkin bread recipe!

    1. Author

      Hi Katie! Glad you liked the pumpkin bread and the ground flax seed was a good substitute. I can almost taste the addition of raisins, a warm slice with fresh cream cheese. A great idea!


  2. Can I pin this??? I used to make pumpkin bread all the time(unhealthy kind) but since switching to REAL food I haven’t made it. This looks good….I would probably add dried cranberries too!!

    1. Author

      Pin it up! 🙂
      You can use the sharing buttons at the bottom of the post (pinterest is in the top row)
      So glad you like it. I’d love to try it with cranberries also!

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