during our break in cali, we baked and cooked a lot. i used to send my mom her favorite cookies and loaves in the mail and this time, she said she would buy a mixer and i could teach her those recipes. anything for momma right? she specifically wanted to be able to make this really hearty, healthier version of pumpkin bread that's full of all of her favorite things. it's made with whole wheat flour and flaxseed meal, and pretty much anything you want can be added in depending on healthy you want it (i.e. chocolate chips, nuts, seeds). the recipe makes a big batch and i usually double it so my mom can freeze the extra loaves and make them last a bit longer. i love eating this bread for a healthy breakfast or snack, or toasted with jam and butter, or just freaking plain. whatever you want you guys, pretty close to guilt free.
hearty pumpkin bread
(adapted from a recipe that i found online forever ago and i can no longer find it.)
preheat oven to 350 degrees.
1 1/2 cups whole-wheat flour
3/4 cup ground flaxseed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 ounces canned unsweetened pumpkin
1/2 cup turbinado sugar
1/3 cup packed brown sugar
1/2 cup unsweetened applesauce
1 egg
1 egg white
1/3 cup fat-free milk (i use almond or soy)
1/2 cup dried fruits (cranberries, blueberries, raisins, etc) or nuts
mix the flour, flaxseed, soda, powder, salt, and spices in a large bowl.
whisk the pumpkin, sugars, applesauce, eggs, and milk in a medium bowl.
pour
wet ingredients over dry ingredients and gently stir together. fold in
the dried fruit/nuts. pour into 9 by 5 inch loaf pan.
bake about 40 minutes until toothpick inserted into center comes out clean.
we added in a dry fruit mix of cranberries, blueberries, and raisins from trader joe's, chopped walnuts, and some chia seeds. such an easy, non-temperamental recipe. let me know how it goes if you decide to try it!
x x alicia
