Pumpkin Flax Bread


Fall means pumpkin, hence one of the many reasons I LOVE fall!!!  To kick off the autumn season, I whipped up a loaf of my pumpkin flax bread, and it did not disappoint! I love this stuff, because it is quite basic, so it is super easy to make, and despite it not having any oil in it, it is super moist and delicious when it comes out of the oven! ON top of all that it is super duper healthy! The ground flax seeds act as the only flour in this, so it is gluten free, and it has all of the health benefits of flax seeds, which is A LOT!


Isn’t that awesome!?! All those amazing benefits in a piece of bread, but what really matters the most is the taste, right? Well guys, this stuff knocks it out of the park in that department too, so it’s pretty much all around fantastic!



  • 2 cups ground flax seed – you can buy ground flaxseed, or you can grind whole flax seeds in a coffee grinder.
  • 1 Tbsp aluminum free baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon or pumpkin pie spice
  • 5 eggs
  • 1/2 cup pumpkin puree
  • 1/3 cup water
  • 1/4 cup raw honey
  • 1 tsp. vanilla


1.) Preheat the oven to 350 degrees.

2.) Combine the ground flax, baking powder, sea salt, and cinnamon in a mixing bowl. In another bowl, beat the 5 eggs, then add the pumpkin, water, honey, and vanilla, and beat until smooth. Pour the liquid ingredients into the dry ingredients, and beat until well combined into a batter.


3.) Grease a bread tin with coconut oil, and line with a strip of parchment paper that hangs over the sides. Pour the batter into the prepared pan, then bake in the oven at 350 degrees for 25-30 minutes until a toothpick in the center comes out clean.


4.) Allow to cool in the pan for 10-15 minutes. Use the parchment paper to pull the loaf out of the bread pan, and transfer to a plate or cutting board. Use a knife to cut into slices.



See? Easy peasy, and YUM-O! Enjoy! 🙂


Gluten Free Pumpkin Bread


Yummy, yummy, yummy!  Summer is coming to a close, fall is getting close which means the season of everything pumpkin is right around the corner!!!  This is great news not only for our tastebuds, but also for nutrition!  Pumpkin is great for you and has lots of vitamins and minerals!


Notice that the pin revolves around pumpkin and the immune system?  Another great thing about pumpkin season is that it coincides with the beginning of the dreaded cold and flu season.  It’s great, because pumpkin is excellent for the immune system!  Yay!

Okay, so we know pumpkin is good for us, but let’s talk about the taste!  It’s delicious!!  A lot of pumpkin treats this time of year are baked goods, and a lot of baked goods means a lot of gluten.  If you’re one of the individuals that avoids gluten, this could mean bad news for you.  However, in addition to this pumpkin bread recipe being moist and delicious, it’s also gluten free!!!  Double yay!  Another plus is that it’s super easy to make…just a few ingredients in a blender or food processor into a bread pan and into the oven.  Wa-la, pumpkin goodness!

Before we get to the recipe, I do want to mention that after making this basic recipe, I realized that next time I would probably add chopped walnuts and raisins for sure.  This recipe is fantastic as is, but add-ins, such as raisins, dried cranberries, chocolate chips, coconut, or chopped nuts of your choice, are completely fine and definitely something to keep in mind!



  • 2 1/2 cups gluten free oats
  • 2 eggs
  • 1/2 cup maple syrup or honey (I used maple syrup)
  • 15-ounce can organic pumpkin puree (make sure the can lining is BPA free)
  • 1 teaspoon baking soda
  • 1 1/2 tsp. pumpkin pie spice (or combine 1 1/2 tsp. worth of cinnamon, nutmeg, and cloves)


1.) Preheat the oven to 350 degrees.  Line a bread pan with parchment paper (as shown – this will come in handy when taking the bread loaf out of the pan after baking).  Lightly grease the pan and paper.


2.) Add the oats to a food processor or blender and process on high until it reaches a consistency of gritty flour.


3.) Add the rest of the ingredients to the oats in the food processor and process on high until completely combined and smooth.


4.) Poor the batter into the prepared bread pan and bake in the oven for 33-35 minutes.  Take the bread out of the oven and poke a toothpick in the center of the bread.  If the toothpick comes out clean, allow the bread to cool in the pan.  If not, cover the top of the bread with aluminum foil (this will protect the top from getting burnt while the inside is cooking completely) and place back in the oven for 3 minute increments until a toothpick in the center comes out clean.  Let the bread cool in the pan for at least 10 minutes.


5.) Remove the bread from the pan and use a knife to cut into slices.


6.) Transfer slices to a plate and serve.


You’re going to love this stuff!  So good and so good for you!  Happy pumpkin season!  Enjoy! 🙂