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Pumpkin Cranberry Flaxseed Bread

This popular fall quick bread delivers on taste and nutrition. Compared to most pumpkin bread recipes, it contains about half the amount of sugar, but thanks to the cranberries it retains a sweet-tart flavor.

Makes: 12 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

  • 1 ¾ cups white whole-wheat flour
  • 2 tablespoons ground flaxseed
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 15 ounces (1 can) pumpkin
  • 2 large eggs
  • ½ cup canola oil
  • ½ cup dried cranberries
  • 2 tablespoons pepitas (pumpkin seeds), optional

Instructions

  1. Heat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, combine the flour, flaxseed, sugar, baking powder, baking soda, cinnamon, nutmeg and cloves; set aside.
  3. In a medium bowl, whisk together the pumpkin, eggs and oil.
  4. Add the pumpkin mixture to the flour mixture and stir just until moistened. Fold in the cranberries. Pour the batter into the prepared loaf pan and top with pepita seeds if using.
  5. Bake 50 minutes or until a wooden pick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack.

Tips & Notes

  • Ground flaxseed allows the body to absorb the nutrients more readily than by eating the whole seeds, which are harder to digest and may pass through the GI system whole.
  • Once opened, store ground flaxseed in the refrigerator in a tightly sealed container for up to one year.
  • In a hurry, use pumpkin pie spice instead of the cinnamon, nutmeg and cloves.

Nutrition Information

Calories: 223|Sugar: 14g|Sodium: 148mg|Fat: 11g|Saturated fat: 1g|Carbohydrates: 29g|Fiber: 3g|Protein: 4g|Cholesterol: 31mg|

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