Pumpkin Bread
I've been baking this delightful pumpkin bread for over 20 years, and it's always been a massive hit! At Christmas time, I like to get extra festive by whipping up mini pumpkin breads, wrapping them beautifully, and giving them as heartwarming gifts to our wonderful neighbors, friends, and family. In this recipe, I've taken it up a notch by amping up the fiber content with the goodness of flaxmeal and chia seeds. Plus, I've made a healthy choice by using coconut oil, known for its potential to boost metabolic rate and its incredible antiviral and antimicrobial properties. But the real star of the show? Pumpkin! It's packed with vitamin A, beta carotene, and loads of fiber, making this holiday sweet treat a nutritious and delicious choice.
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Servings: 12
Calories: 170kcal
Ingredients
- 1 cup canned pumpkin
- ½ cup applesauce
- 2 large eggs preferably cage free
- ⅓ cup coconut oil melted
- ½ cup organic sugar
- ½ cup organic brown sugar
- 1 cup whole wheat flour
- ¼ cup ground flaxseed meal
- 2 tbsp chia seeds
- 1 tsp fine sea salt
- ¾ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp pumpkin spice
- ¼ cup dried cranberries optional
- ¼ cup walnuts, chopped optional
Instructions
- Preheat the oven to 350℉. Coat a 9 x 5-inch loaf pan with cooking spray.
- With an electric mixer on medium speed, add the pumpkin, applesauce, eggs and coconut oil in a large bowl.
- Beat in the organic sugar and brown sugar until combined. Whisk together the flour, flax meal, chia seeds, salt, baking soda, nutmeg, pumpkin spice and cinnamon in a medium bowl.
- Add the flour mixture to the pumpkin mixture and beat until blended. Gently fold in the cranberries and walnuts.
- Pour the batter into the loaf pan and bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
- Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Cut into ½-inch slices.
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Nutrition
Serving: 1slice | Calories: 170kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Fiber: 3g