Nibble on This: Pumpkin Flax Bread

Autumn has officially arrived and the changes in weather will usher in a few other welcomed changes: the transformation of leaves, additional layers of clothing to protect against chilly temperatures, and heartier meals that comfort and warm us from the inside out.

Nothing symbolizes the fall season quite like a pumpkin! Sure, they make for a festive centerpiece, but should you incorporate pumpkin into your daily diet this season, you will receive several nutritional benefits:

Pumpkins:

– Have high levels of carotenoids, which prevent premature aging
– Are loaded with Potassium and Zinc, which can help prevent hypertension and cardiovascular diseases
– Contain beta carotene, which has anti-inflammatory properties (think prevention of disease and cancer), and L-tryptophan, a chemical compound that triggers feelings of happiness and well-being (lowering risk of depression)
– Give you glowing skin: They are a rich source of Vitamins A, C, and E
– Are low in calories and high in fiber

Less wrinkles, averting cancer and diseases, radiant skin, and a happy disposition: Aren’t these all fitting goals for overall health and wellness?

Take advantage of these numerous health benefits by stirring pumpkin into your morning oatmeal or yogurt. You can even substitute pumpkin for (part or all of) the oil, all while adding a natural sweetness to your baked goods!

This pumpkin flax bread is low in fat and sugar, full of fiber, and draws its moistness from the protein-rich Greek yogurt. A pinch of cardamom–the “queen of spices”–adds exotic flavor and will fill the house with a rich aroma, sure to make you “fall” in love with this recipe!

Ingredients:

Dry ingredients

1 cup whole wheat flour

1 cup All Purpose flour

1/2 cup Truvia Baking Blend or honey 2 tablespoons ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon ginger

1/8 teaspoon cardamom

1/4 teaspoon nutmeg

Moist ingredients

1/4 cup butter, melted

2 large eggs

1 (15 ounce) can pumpkin

1 (6 ounce) container plain non-fat Greek yogurt

Directions:

Combine dry ingredients in a large bowl. Mix moist ingredients together in a separate bowl, then pour into the dry mixture and stir until combined. Pour batter into two (8 x 4 x 2.5) loaf pans (sprayed lightly with cooking spray). Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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