Pumpkin Bread with Flax Seed and Oat Topping

This breakfast bread is loaded with delicious, good-for-you-ingredients—making it so much more than an occasional a.m. treat. The best part? It’s totally portable, so you can take it to go on busy mornings.

Portions: 8 (1 slice each)

Serving: 154g

Ingredients
  • 1 ½ cups canned pumpkin puree
  • 2 eggs
  • ¾ cup maple syrup
  • ½ cup low-fat Greek yogurt
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 teaspoons pumpkin spice
  • ½ cup chopped walnuts
  • ½ cup golden raisins
  • ¼ cup quick-cooking oats
  • 2 tablespoons flax seeds
  • 1 tablespoon brown sugar
Instructions
1
Preheat oven to 350 degrees F. Coat a 9 x 5 loaf pan with cooking spray.
2
In a large bowl, add pumpkin, eggs, maple syrup, yogurt, 2 tablespoons olive oil and vanilla extract. Stir together to combine thoroughly. In a medium bowl, stir together flour, baking soda, baking powder, salt and pumpkin spice.
3
Slowly add the dry ingredients into the large bowl with the wet ingredients, using a spatula to combine. Stir in walnuts and raisins. Pour batter into prepared pan.
4
In a small bowl, combine remaining 1 tablespoon olive oil with oats, flax seeds and brown sugar. Spread mixture over the top of the batter.
5
Bake until a toothpick inserted near the center comes out clean, about 60 to 70 minutes. Cool before removing bread from loaf pan. Slice into 8 pieces and serve.
Nutrition Facts:
Calories
357
Carbs
56g
protein
8g
fat
12g
sat. fat
2g
sodium
264mg
fiber
4g
Love this recipe?
Yum
You might
also like

New Mindful Challenges Have Arrived!

Find fun, interactive ways to live healthier, reach your goals and feel your best.

Go now

We’re Social