Uber Healthy, Moist and Savory Pumpkin Bread
November 22, 2009 § 5 Comments
Last week my grandma was perusing the “Food” section of our local newspaper and found a bread recipe chock full of flax seed meal and pumpkin puree for fall flavor and moisture. While the recipe doesn’t explictly say this, I noticed an oil/fat substitution involving a couple of bananas—there is virtually no fat in the entire recipe, save a couple of eggs.
There was a time about three years ago when I was very enthusiastic about fat substitutions. My cookies had no oil, just apple sauce; my blondies had no butter, just bananas. Suffice it to say, I ate a lot of cardboard desserts. It didn’t take long for me to embrace the fatty stuff.
So, it was with a bit of skepticism that I glanced over this “healthy” recipe. My grandma encouraged me to try it anyway, so I swallowed my pride and bought a new bag of flax meal.
This recipe made two loaves, both of which were devoured in 3 days by my entire family (I single-handedly demolished one of them). Even after three days, the bread retained its moisture, chewy texture and warm taste of fall spices. I made a couple of tweaks to the original recipe (my version below), but I didn’t alter the shockingly high amount of flax seed meal (3/4 of a cup). I imagine, though, if you don’t have that much on hand in your fridge, you could substitute oat bran for some of the flax seed meal. That’s my hunch.
I loved eating a thick slice of this loaf, slightly toasted, smeared with a generous dollop of raw, toasted almond butter. And for the record: if you shy away from banana breads, the fall spices/pumpkin supersede the banana-taste.
2 cups pumpkin puree
2 very ripe bananas
1 teaspoon vanilla
1 cup whole wheat flour
1 cup white whole-wheat flour
1 cup quick oats
3/4 cup ground flax meal
1/2 cup evaporated cane sugar
1/4 cup brown sugar, loosely packed
1/2 teaspoon baking soda
1 + 1/2 teaspoon aluminum-free baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon all spice
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1. Preheat oven to 350 degrees. Grease two 22 x 11 x 6cm loaf pans.
2. In a medium-sized bowl, whisk liquids.
3. In a separate bowl, stir dry ingredients. Add liquids to dry, stirring lightly, just until incorporated.
4. Bake 60-70 minutes, until top of each loaf is golden-brown and a knife/toothpick comes out clean. The bread will give away from the sides.
5. Remove from oven and let cool for a few hours until cool or barely warm. The breads will slide right out of each pan. Cool completely before sealing in an airtight bag or container. These breads also freeze well; wrap in plastic wrap and seal in an airtight bag to freeze. On occasion, I’ve found that plastic-wrap can lock in moisture and leave gooey spots on breads when left thawing; I recommend letting it thaw without any plastic around it.
Diet Notes: Nut-free