Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.

Kathy Kitchens Downie, RD
Recipe by Cooking Light November 2008

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
2 loaves, 14 servings per loaf (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

  • Combine 1/2 cup water and flaxseed.

  • Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Nutrition Facts

194 calories; calories from fat 30%; fat 6.5g; saturated fat 0.6g; mono fat 3.4g; poly fat 2.1g; protein 2.9g; carbohydrates 31.3g; fiber 1.3g; cholesterol 15mg; iron 1.2mg; sodium 287mg; calcium 27mg.