Originally published October 12, 2018
The season of fall is upon us, even though it is still pretty hot here in South Florida. I did notice I haven’t been getting sweaty when walking my dog at 6am, plus I am seeing fall flavored snacks everywhere, so I can safely assume that much of the country is probably starting to see some fall weather. Last week I decided to celebrate the beginning of the fall season by making a super delicious pumpkin almond flaxseed bread. I sliced it up and ate it throughout the week (plus froze a couple slices for later) for an easy breakfast on the go. It was delish, satisfying, and easy to eat in the car during my morning commute. So it will definitely be a recipe on repeat for awhile.
Purchasing breads and muffins for breakfast can be a convenient choice, but a lot of them have more added sugar than necessary, and are made with refined wheat, so less fiber and vitamins. My pumpkin almond flaxseed bread does contain some added sugar, cause delicious is always a requirement for making recipes in my book, and I felt like it does needs a touch of sweetness. But 1/4 cup of maple syrup for the entire loaf really isn’t that much at all. Additionally, I added milled flaxseeds (make sure you buy them ground or milled and not whole) for the extra fiber and omega 3 fatty acids (think heart health), and almond flour for even more healthy fats, fiber, vitamins, and minerals. All the protein, fat, and fiber in this pumpkin almond flaxseed bread can definitely help prevent the high blood sugar spikes that you might see from eating a commercially baked bread or muffin with lots of sugar and refined all purpose flour. If you are having trouble balancing your blood sugar, the American Diabetes Association has a lot of great information and resources you can check out on their website. Or you can see a Registered Dietitian Nutritionist, like myself, to help better understand and balance your blood sugar levels.
Pumpkin Almond Flaxseed Bread
2 Cups Almond Flour
1/2 Cup Milled Flaxseeds
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Ground Cinnamon
1 Teaspoon each of Ginger, Nutmeg, & Allspice
1/4 Cup Maple Syrup
1 Cup Pumpkin Puree
1/2 Cup Milk
2 Teaspoons Vanilla Extract
- Preheat oven to 350 degrees
- Spray a loaf pan with cooking spray
- Whisk together almond flour, flaxseeds, baking soda, baking powder, spices, and salt in a large mixing bowl
- Add eggs, maple syrup, pumpkin, milk, and vanilla extract
- Stir together well
- Scoop batter into loaf pan evenly (batter should be fairly thick)
- Place loaf pan into preheated oven and cook for 1 hour and 10 minutes or until bread is cooked through
Happy baking! Need more pumpkin recipes? My Mini Pumpkin Cheesecakes make a super easy and pre-portioned dessert. Or if you are looking for an appetizer, my Skinny Pumpkin Dip can be whipped up in no time.