Healthy Mini Pumpkin Flaxseed Bread Recipe
November 01, 2011
I love one bowl, no mixer, quick bread recipes such as this one for Mini Flaxseed Pumpkin Bread Loaves. Not only is this so easy to prepare, but my kids can almost basically make them on their own with very little clean-up. I added a touch of nonfat Greek yogurt and ground Flaxseed to make these even healthier, moister and with added crunch, and my 3 children had no idea those ingredients were even in there. These Mini Pumpkin loaves make a great breakfast, afternoon snack or dessert that you can feel good about eating and serving to your kids. These also make wonderful Christmas food gifts as well 
.
Mini Pumpkin Flaxseed Bread
1 cup sugar
2 tablespoons ground flaxseed
1 teaspoon pumpkin pie spice
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
1 (15 ounce) can pumpkin
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/2 cup chopped pecans to walnuts (optional)
1 teaspoon vanilla extract
Cooking spray
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, flaxseed, baking soda, salt, butter, eggs, pumpkin, yogurt, nuts, if desired, and vanilla in a large bowl, mixing well. Pour batter into an 4 (5 x 3-inch) loaf pans coated 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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