Now that it's October I've been dying for a thick slice of sweet pumpkin bread for breakfast. In an effort to make this worthy of a healthy breakfast I've added some ground flaxseed and reduced the oil. It's not quite as sweet and pumpkiny as a really traditional pumpkin bread but it's delicious toasted with a little cream cheese!
Pumpkin-Flax Breakfast Bread
1 cup pumpkin
1/4 cup canola oil
1/4 cup *applesauce
1/3 cup ground flaxseed
3/4 cup sugar
1/3 cup brown sugar
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp each nutmeg, cloves
pinch ground ginger
1/2 cup each raisin and chopped pecans, if desired
*You can use a full 1/2 cup canola oil instead of half oil/half
applesauce if you'd rather.
YIELD: One regular loaf or 12 standard muffins.
Preheat oven to 350 degrees. Lightly grease one loaf pan (or 12
standard muffin cups).
In a large bowl, whisk together pumpkin, oil, applesauce, flaxseed,
sugars and eggs until smooth. In a medium bowl, whisk together
remaining ingredients, including raisins and nuts if you are using
them. Gently stir the dry ingredients into the pumpkin mixture until
everything is incorporated. Do not overstir.
Spread batter into greased loaf pan. Bake for 50-55 minutes or until
toothpick inserted into center comes out clean.
After loaf has cooled completely, store tightly wrapped or in an airtight container.
This tastes even better the next day!