per 1 serving size (Recipe makes 8 servings)
Amount Per Serving
Calories from Fat 62
% Daily Values*
Total Fat 6.84
Saturated Fat 0.91
Polyunsaturated Fat 0.99
Monounsaturated Fat 1.14
Total Carbohydrate 8.69
Dietary Fiber 2.31
Vitamin A 12.00%
Vitamin C 2.56%
* Nutritional Values are estimated and may vary
This bread is moist and pumpkin-y and perfect for fall. I used baked kabocha squash (Japanese pumpkin) for this recipe, but regular pumpkin should work fine (or even baked butternut squash). Note: I used 1/2 cup granulated stevia for this recipe (it only allowed me to choose # of packets).
1. Preheat oven to 350 F.
2. To make the flax eggs, mix the flax seed with 1/4 cup of water in a small bowl. Let it sit for 5 minutes (you can also use 2 regular eggs for this).
3. Add the flax eggs and remaining ingredients to a food processor or blender and blend until smooth (don't overmix!).
4. Add to a small loaf pan and bake for 40-45 minutes or until knife comes out clean. Allow to cool, then cut into 8 pieces. Enjoy!
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