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Gluten-Free Pumpkin-Flax Seed Bread

Mirby

"A moist, flourless treat that comes together in minutes. A delicious way to incorporate healthy omega-3 fatty acids, protein, and fiber into your diet! The pumpkin is subtle, lends a touch of sweetness, and replaces oil in the recipe. Toasted with butter makes a winning breakfast! Feel free to make this savory by replacing the pumpkin with 1/4 cup oil, omitting the honey, and adding rosemary, garlic, sun dried tomatoes, parmesan cheese etc."
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Ingredients

35 m servings 156 cals
Original recipe yields 12 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until batter is smooth. Pour batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.

Nutrition Facts


Per Serving: 156 calories; 10 g fat; 12.5 g carbohydrates; 6.2 g protein; 78 mg cholesterol; 217 mg sodium. Full nutrition

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Reviews

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I've tried similar Flax seed bread recipes before and found they needed something. What they needed was pumpkin! Next time I will add some more spices, but it was good just following the rec...

used fresh (roasted) pumpkin. It was great with and without chocolate chips. Kids even liked it.

This was my first time making this recipe and it turned out perfect! I think you could add banana and walnuts and have a flaxseed banana walnut recipe as well!

Tossed it out - save your ingredients.