Healthy Holiday Pumpkin Bread

Makes 2 loaves.

Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.

14.6 ounces  all-purpose flour (about 3 1/4 cups)

2  teaspoons  salt

2  teaspoons  baking soda

1  teaspoon  baking powder

1  teaspoon  ground cinnamon

1  teaspoon  pumpkin pie spice

1/2  cup  water

1/3  cup  ground flaxseed (ground in blender or coffee/spice mill)

1  (15-ounce) can pumpkin

2  cups  sugar

2/3  cup  canola oil

2/3  cup  honey beer (at room temperature)

1/2  cup  egg substitute

2  large eggs
 

Cooking spray

Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.


Combine 1/2 cup water and flaxseed.


Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined.

Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray.

Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Adapted from Cooking Light Magazine 2008