Gluten-Free Pumpkin-Flax Seed Bread

A moist, flourless treat that comes together in minutes. A delicious way to incorporate healthy omega-3 fatty acids, protein, and fiber into your diet! The pumpkin is subtle, lends a touch of sweetness, and replaces oil in the recipe. Toasted with butter makes a winning breakfast! Feel free to make this savory by replacing the pumpkin with 1/4 cup oil, omitting the honey, and adding rosemary, garlic, sun dried tomatoes, parmesan cheese etc.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 156 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅓ cup water
• 1 tablespoon baking powder
• ¼ cup honey
• 5 eggs, beaten
• ½ cup canned pumpkin
• 2 cups ground flax seed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until batter is smooth. Pour batter into prepared baking dish.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.