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

Carolyn Casner
Source: EatingWell.com, September 2018

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Recipe Summary test

active:
20 mins
total:
2 hrs 20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 3.3g; carbohydrates 30.5g; dietary fiber 3.3g; sugars 13.7g; fat 7g; saturated fat 0.6g; vitamin a iu 4797.8IU; vitamin c 1.3mg; folate 4.9mcg; calcium 86mg; iron 3.3mg; magnesium 12.9mg; potassium 104.9mg; sodium 191.1mg; added sugar 13g.
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