Pumpkin Bread with Ground Flax and Walnuts

Pumpkin Bread with Ground Flax and Walnuts

An especially yummy treat in the fall or winter. Serve warm with a little Smart Balance.


  • 1 cup canned pumpkin puree
  • 1/4 cup ground flax
  • 3/4 cup brown sugar
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped walnuts


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9×5 inch loaf pan.
  2. In a large bowl, view mix together the pumpkin, flax, brown sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Stir in walnuts.
  3. Bake in preheated oven for 40 minutes. The top of the loaf should spring back when lightly pressed.

NOTE: For muffins or mini-loaves, cook for 25-30 minutes.

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