Happy Tuesday all! I hope everyone enjoyed the long weekend, whether it was spent traveling, working, at BBQs or just relaxing! I spent a bunch of time in my kitchen yesterday and I’m toasting this morning with one of my results…this pumpkin flax bread! Thanks to the amazing Nicole @kalejunkie, I was inspired by her recipe for the flax bread she posted the other day. I made some modifications by subbing some pumpkin for some of the egg and oil. The result was this moist, buttery and just slightly sweet loaf of goodness. I’ll post recipe below and on the blog! Or head over to Nicole’s feed for the original recipe! I toasted two slices and topped with @georgiagrinders cashew butter and fresh figs. Paired with some bananas, strawberries, @organicgirl arugula, tomato and a fried @peteandgerrys egg. Perfect start to my day! Happy Tuesday loves!

Pumpkin-Flax Bread Recipe:

  • 2 cups @bobsredmill ground flax
  • 4 eggs
  • 1 tablespoon olive oil
  • 1/4 cup + 2 tablespoons canned pumpkin
  • 1/2 cup water
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cream of tarter
  • 1/2 tsp Himalayan salt

Preheat oven to 350. Mix all dry ingredients together, then wet ingredients in a separate bowl. Combine the two mixes and whisk well. Pour into a greased loaf pan (I used a medium size) and bake for about 50-60 minutes until a toothpick comes out clean. Let sit and cool. This bread is very moist from the pumpkin so it needs to cook for a lot longer than the original recipe. Depending on your oven, it may take even longer, so make sure that it is pretty firm and toothpick is clean before taking out 👌

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