Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
2 loaves, 14 servings per loaf (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

Combine 1/2 cup water and flaxseed.

Step 4

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.

Ratings & Reviews

Barbara2130's Review

schapstick
October 14, 2012
My husband LOVED this bread. After reading the reviews and all the changes bakers had made, here is how I changed ours: 1/3 cup applesauce for 1/3 cup oil; 1 cup sugar, 1/4 cup honey, 1/4 agave neater for the 2 1/4 cups sugar; Guinness beer for honey beer and for the water and finally 3 eggs instead of the 2 plus egg substitute. I know my husband will want this again. Thanks.

ToriaB's Review

aswick42
October 08, 2012
Delicious and versatile! I didn't have honey beer, but I did have a cheap lager laying around so believe it or not I used PBR with honey added! I also soaked the flaxseed in the beer as other reviewers did. I also replaced 1/2 cup white sugar with brown and added some vanilla. Replaced pumpkin spice with nutgmet, allspice and ginger. Came out fantastic!

mizclaya's Review

SaraBMac
October 31, 2009
This is the best pumpkin bread I've ever had. It's moist and very flavorful. I used fresh cooked pumpkin instead of canned, and it came out beautifully. I've given it away to friends and family!

nicolecorsi's Review

rockdog
December 04, 2011
My husband, a big fan of the pumpkin, loves this bread... I did not even have a chance to share the second loaf :)

rlincoln21's Review

mizclaya
November 08, 2011
This was delicious -- very moist and dense! I made a few substitutions: 1. 2 1/4 c white flour and 1 c whole wheat flour 2. 1/3 c applesauce for 1/3 c oil 3. Cut sugar to 1 1/4 cups 4. Added 2 Tbsp honey 5. 3 whole eggs. 6. Soaked the flax seeds in the remaining beer instead of water. I thought it was perfectly sweet. I shipped the extra loaf to my mom, and it seemed to travel well! :)

stephanlelynn's Review

ToriaB
November 13, 2012
N/A

lillieofthevaly's Review

bethany
November 21, 2009
Very moist and a crowd pleaser!

ButtonsH's Review

Amy8747
November 05, 2009
Great recipe, made my own pumpkin spice mix and it was fine. Second loaf put in the freezer for later. Not too sweet and I got the honey beer at a speciality wine and beer shop, it is made by Bison Brewing and called Honey Basil beer, worked great. Bought two-ready for next time. Only change was I added half a cup of golden raisins in with the mix. Will make again and so healthy with the ground flax seed.

aswick42's Review

Mickeysue
December 24, 2012
N/A

cook4health's Review

jujabbo
November 01, 2009
Made this for a Halloween party and got rave reviews -- will definitely make again. I didn't have flaxseed, so toasted the same amount of oatmeal, then ground it in a blender. Combined it with the water and it turned out fine. I only used 1.5 cups of sugar and it was plenty sweet, but I did make a side of honey butter that people gobbled up. I baked it in 5 mini loaf pans and it took ~45 mins (new oven, so I'm getting used to it).