Tuesday, February 9, 2010

Pumpkin Flax Bread

I ripped this recipe out of my husband's favorite periodical, the Boeing Wellness newsletter. Actually he usually just puts it straight in the recycle. But I happened to glance through it and found this healthy recipe.
My bread turned out moist and the bottom of it was a little doughy still (I think because I had to substitute sugar and molasses for brown sugar, and it made it too wet...) But, other than that, it tastes great. I enjoyed it even more when it had chilled in the fridge for a while. It's excellent paired with some Neufchatel or cream cheese.
Also, my bread was darker than this picture (I didn't use that recipe), with flecks in it from the flax meal...

Pumpkin Flax Bread
1/2 cup ground flaxseed
1/2 cup water
1 cup brown sugar
1 (15 oz) can pumpkin puree
1 cup all purpose flour
1 cup white whole wheat flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice*
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with cooking spray and coat lightly with flour. Mix the flaxseed and water in a food processor. Add the brown sugar and pumpkin and process until combined. Mix the all-purpose flour, white whole wheat flour, baking soda, pumpkin pie spice, salt, and baking powder in a separate bowl. Add the flour mixture to the pumpkin mixture and process until smooth, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Serves 16; 130 calories per serving
*To make your own pumpkin pie spice, combine:
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
(you still need to measure the 1 1/2 tsp for the recipe, this makes 2 tsp)

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