January 09, 2016

Healthy Flax Seed Pumpkin Bread! - Low Carb, Sugar Free!

There are two ingredients I like to cook with because I know they make almost anything they are added to moist, and will probably (more than likely) always turn out.  Cocoa and pumpkin.  Cocoa powder in cookies always makes the most delicious and chewy never-dry-out cookies and pumpkin does the same in breads and bars.  I'm a fan of quick breads - from zucchini to pumpkin and everything in between.  On my pumpkin bread I like to smear it with a bit of cream cheese icing as it is then just like a yummy pumpkin bar.  But the bread is so good and so moist, you don't need to top it with anything if you don't wish to.

This bread is also very, very healthy!  Ground flax seeds have a nutty taste and are a noted health-giving digestive aid. They are also high in fiber and are powerful natural cholesterol controllers. In a 2 Tablespoon serving size (13 grams) the fiber content is 1.33 grams of Soluble Fiber and 2.67 grams of Insoluble Fiber. Ground Flax seeds are a good source of Omega 3 Fatty Acids, with 2 Tablespoons having 2400 mg of Omega 3. 

Pumpkin Bread

1 1/2 c Golden Flaxseed Meal
1/3 c coconut flour
1 c almond flour
1/4 c brown sugar substitute
1/2 c Erythritol
1/3 c whey protein powder (unflavored or vanilla)
2 1/2 t baking powder
1 t baking soda
1 t Xanthan Gum
1 1/2 t pumpkin pie spice (or use 1 t cinnamon, 1/4 t ginger and 1/4 t cloves and dash nutmeg)
1/2 t salt
1 can (15 oz.) pumpkin
5 eggs
1/4 c coconut oil
1/3 c almond milk (unsweetened)
15-25 drops liquid sweetener
1 t vanilla

In a bowl place the dry ingredients;  flaxseed meal, coconut flour, almond flour, brown sugar substitute, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices, salt.  Stir well.  In another bowl place the wet ingredients;  pumpkin, eggs, melted coconut oil, almond milk, vanilla and sweetener.   I used about 25-30 drops of liquid sweetener but do a taste test and use what you prefer.

Combine dry and wet ingredients.  Stir well with mixer or by hand.  Place in a greased 9X5" loaf pan and bake at 350 for about 55 minutes or until the center is set and comes clean when you insert a thin knife or cake tester.  Let cool in the pan at least 10-15 minutes before removing to cool completely.  If you can wait 1 more day to eat this, I suggest wrapping in plastic wrap, then in foil, and refrigerating 24 hours.  I love the flavor and texture pumpkin breads have when you do this - although it's not necessary.

You might be interested in some of these related products to make this bread;

Natural Almond Meal Flour - 5 Pound Bag
Brown Sweetener: 16 oz by Just Like Sugar
Truvia Brown Sugar Baking Blend
Now Foods Erythritol Powder 100% Pure 2.5 lb
Coconut Secret Raw Coconut Flour (Gluten Free), 16 Ounce Canister
Bob's Red Mill Organic  Flaxseed Meal, 16-Ounce Packages (Pack of 4)
Bob's Red Mill Gum Xanthan, 8-Ounce



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