Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf. Source: EatingWell.com, September 2018

Carolyn Casner
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.

  • Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.

  • Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.

Tips

To make ahead: Store loaf, well wrapped, at room temperature for up to 4 days or freeze for up to 4 months.

Nutrition Facts

191 calories; 7 g total fat; 0.6 g saturated fat; 191 mg sodium. 105 mg potassium; 30.5 g carbohydrates; 3.3 g fiber; 14 g sugar; 3.3 g protein; 4798 IU vitamin a iu; 1 mg vitamin c; 5 mcg folate; 86 mg calcium; 3 mg iron; 13 mg magnesium; 13 g added sugar;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/28/2019
Great recipe. I ended up using the whole can of pumpkin which was slightly more than called for but it came out fine. Also I didn't have flax on hand so used chia seeds instead soaking them in the water just like you would with the flax. It worked great but did give the bread an interesting texture and little crunch here and there. Read More