Pumpkin Bread with Cranberries and Flaxseed

This is my all time favorite thing to bake. I love pumpkin and it’s so easy! Who knew flaxseed could be so good. Not only that, but according to “The New American Plate” it’s full of fiber, phytochemical lignans, and omega-3 fatty acids. The pumpkin adds the antioxidant beta-carotene. All in all it’s like a pumpkin-ie health gold mine! The only issue is that you only need half a can of pumpkin for this recipe, so I always end up making 2. The original recipe is from “The New American Plate”, and calls for apple juice, but given that I don’t usually have juice on hand I tend to substitute water. It works just fine. 

INGREDIENTS makes 1 loaf

Canola oil spray

1/2 cup whole wheat pastry flour

1/2 cup unbleached all purpose flour

1/2 cup ground flaxseed

2/3 cup packed light brown sugar

1 tsp baking soda

1/2 tsp salt

2 large eggs

1 cup canned pumpkin

1/4 cup canola oil

1/2 cup unsweetened applesauce

1/4 cup apple juice (or water)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 cup dried cranberries

INSTRUCTIONS

• Canola oil spray
• 1/2 cup whole wheat pastry flour
• 1/2 cup unbleached all purpose flour
• 1/2 cup ground flaxseed
• 2/3 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp salt

1. Preheat the oven to 350 degrees. Lightly coat 8 x 4 inch loaf pan with canola oil spray. Set aside. In a large bowl combine the whole wheat pastry flour, all-purpose flour, flaxseed, sugar, baking powder, and salt.

• 2 large eggs
• 1 cup canned pumpkin
• 1/4 cup canola oil
• 1/2 cup unsweetened applesauce
• 1/4 cup apple juice (or water)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup dried cranberries

2. In a separate bowl, lightly beat the eggs.  Whisk in the pumpkin, canola oil, applesauce, apple juice, cinnamon, ginger, and nutmeg. Stir in the dried cranberries.

3. Combine the wet and dry ingredients, mixing until all of the dry ingredients are fully incorporated into the batter. Do not beat or overmix. Pour the batter into the prepared pan and bake for 50 – 60 min until a wooden toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 min. Remove the bread from the pan and continue cooling on the rack.