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
1 ½ C. whole-wheat bread flour
1 ½ tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. baking powder
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)
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.