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<\/a><\/p>\nThis pumpkin bread is so delicious and moist; no one would ever know there was whole wheat flour and flax seed meal in the mix! If you don\u2019t have whole wheat flour and flax seed meal, just use 1\u00bd cups all-purpose flour and 6 tablespoons of canola oil. However, this is a good recipe to start introducing fiber-rich whole wheat flour and omega-3-full flax seed meal into your diet.<\/p>\n
Pumpkin Bread <\/strong><\/p>\n \u00be cup white whole wheat flour<\/p>\n \u00be cup all-purpose flour<\/p>\n 1 tsp. baking soda<\/p>\n \u00bc tsp. baking powder<\/p>\n 1 tsp. salt<\/p>\n 1\u00bd tsp. cinnamon<\/p>\n \u00bc tsp. ground ginger<\/p>\n 1\/8 tsp. ground nutmeg<\/p>\n pinch of ground cloves<\/p>\n 1\/3 cup milk<\/p>\n \u00bd tsp. vanilla<\/p>\n 5 Tbsp. canola oil<\/p>\n 3 Tbsp. flax seed meal<\/p>\n 1\u00bc cup<\/p>\n 2 large eggs<\/p>\n 1 cup pumpkin puree<\/p>\n \u00bd cup raisins<\/p>\n 1. Preheat oven to 350\u00b0F and grease a 9×5-inch loaf pan. In a medium bowl, whisk together first 9 ingredients. In a small bowl, combine milk and vanilla.<\/p>\n 2. In a large bowl, beat canola oil, flax seed meal, and sugar until mixed well.\u00a0Beat in one egg at a time and\u00a0then mix\u00a0in pumpkin puree. After each addition:\u00a0one third of the flour mixture, followed by half of the milk mixture, another third of the flour, the remaining milk, and the remaining flour mixture, beat\u00a0on low speed until just combined and scrape the sides of the bowl as needed. Fold in \u00bc cup raisins.<\/p>\n 3. Pour into the loaf pan, sprinkle the remaining raisins on top, and gently press raisins down while spreading the batter evenly. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes before taking it out and cooling completely on the rack.<\/p>\n","protected":false},"excerpt":{"rendered":" Do you remember that pumpkin I bought in October? It\u2019s been sitting on my kitchen counter for 5 months. This past weekend, I finally cooked, pureed, and froze it for future use. However, I did set aside one cup of puree to make pumpkin bread. March is definitely not the season for pumpkin bread, but […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/miancatalano.com\/index.php?rest_route=\/wp\/v2\/posts\/313"}],"collection":[{"href":"https:\/\/miancatalano.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/miancatalano.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/miancatalano.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/miancatalano.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=313"}],"version-history":[{"count":3,"href":"https:\/\/miancatalano.com\/index.php?rest_route=\/wp\/v2\/posts\/313\/revisions"}],"predecessor-version":[{"id":319,"href":"https:\/\/miancatalano.com\/index.php?rest_route=\/wp\/v2\/posts\/313\/revisions\/319"}],"wp:attachment":[{"href":"https:\/\/miancatalano.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/miancatalano.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/miancatalano.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}