Nothing says fall like homemade pumpkin flax bread. This bread is lower in sugar that typical varieties and includes a healthy dose of flaxseed for added nutrients. By using plant based milk and flax for eggs it accommodates vegan and dairy free diets – don’t forget the chocolate chips!

Ingredients:

(Dry)

1 cup white whole wheat flour
1/3 cup Manitoba Milling Co. Smooth Whole-Milled flaxseed
1/2 cup muesli (or substitute for old-fashioned oats)
1/2 cup old-fashioned oats
1 tsp baking powder
1 tsp baking soda
1.5 tsp pumpkin pie spice
1/3 cup dark chocolate chips (look for dairy free if needed)

(Wet)

2 flax eggs (in a small bowl, mix 2 Tbsp Manitoba Milling Co. Smooth Whole-Milled flaxseed with 6 Tbsp water, let sit for 5 minutes)
1/2 cup brown sugar, loosely packed
2 Tbsp vegetable oil
1/3 cup milk (try Manitoba Milling Co. Unsweetened Flax Milk)
1 1/4 cup canned pumpkin puree
1 tsp pure vanilla extract

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a bread pan.
2. Combine all dry ingredients, except chocolate chips, in a large mixing bowl.
3. Combine all wet ingredients in a small mixing bowl.
4. Add the wet ingredients to the dry ingredients and mix to combine.
5. Fold in the chocolate chips.
6. Spread the mixture evenly in the bread pan and bake for 35 to 40 minutes.