Pumpkin flax bread

On a Sunday morning, a group my co-workers gathered to raise funds for Prostate Cancer Research by climbing the stairs of 4 of the tallest Mayo Buildings in Rochester. It was a healthy challenge and good team building event for all.  After the event was complete, and we caught our breath, we were discussing healthy meal options & the following recipe idea came up and was shared. Looking it over, I noticed it had flaxseed as an ingredient and also the calories were really low. Of course that intrigued me. 

Pumpkin flax bread
~Andy Larson

½ cup ground flaxseed

½ cup water

1 cup brown sugar or ( ½ cup Splenda brown sugar)

1 can pumpkin

2 cup white whole-wheat flour

1 tsp. baking soda

1 ½ tsp. pumpkin pie spice

½ tsp. salt

½ tsp. baking powder

Preheat oven to 350 F. Spray a 9x5 inch load pan with cooking spray and coat lightly with flour.  Mix the flaxseed and water in a food processor.  Add the brown sugar and pumpkin and process until combined.  Mix the Flour, baking soda, pumpkin pie spice, salt and baking powder in a separate bowl.  Add the Flour mixture to the pumpkin mixture and process until smooth, scraping down the sides of the bowl as needed pour the batter into the prepared pan.  Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. 

Tupps Tidbits ~ Store ground flaxseed in the Fridge to keep it fresh longer.

The bread was very moist, I think by adding the suggested raisins & cinnamon might make it more appealing to most.  I loved it but  Tupps did not....NOT a keeper for both!