I know I always say it but man does the month of October just make me want to make pumpkin everything, and the same goes with this Pumpkin Bread Recipe with Flax Seed and Walnuts. I’ve already made Chicken with Pumpkin Butter, and I plan on racking it up this month with as much pumpkin as I can incorporate into food J. Whether it be canned pumpkin or fresh pumpkin, we are using it in a big way at our house. My wife is a super huge fan of making homemade pumpkin seeds as well, which I plan on doing soon, just as soon as we carve some up.
This Pumpkin Bread Recipe with Flax Seed and Walnuts is a little unique with the simple fact that I use flax seed meal from Bob’s Red Mill in it. Flax seed meal is simply flax seeds ground up into a meal that you can use as a flour substitute, with the right conversions of course, or you can simply use it as a filler like I did. Flax seeds are extremely rich in omega 3’s and have a night little nutty flavor to them making them a great addition to this Pumpkin Bread Recipe with Flax Seed and Walnuts.
Once you make the pumpkin batter for the pumpkin bread you simply fold into the the roughly chopped walnuts and currants. Be sure to grease up a 9”x5” loaf pan before pouring in the batter.
I like to dust the top of the bread with a little bit of flour, which I feel gives it that bakery feel. I don’t know maybe I’m just cheesy, but I like it!
I made two loaves from this recipe and honestly it’s SOO good that it will be gone in no time. The pumpkin flavor is perfect and the nice nutty crunch from the walnuts combining with the sweet finish from the currants makes it a beautiful marriage on your palette.
Finish it off with a little whipped softened butter and dang you are good to go. Now, if you want to be a little more fancy faced then you can add some maple and sage, or just honey to the butter to really enhance the flavors. The bread needs nothing, but if you want to kick it up a bit, try and do so in the butter :-).
I can tell you one thing, I am really stoked about all the great nutrients and subtle flavors in the flax seed and I definitely plan on figuring out where I can incorporate more of it. Whip up this bread, you won’t be disappointed!
- ⅔ cup softened unsalted butter
- 2 ½ cups of sugar
- 4 eggs
- 2 cans of pumpkin puree
- ½ teaspoon of Kosher salt
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- 1 teaspoon of vanilla
- 3 ½ cups of whole wheat flour
- ⅔ cup Bob’s Red Mill Flax Seed Meal
- 2 teaspoons of baking soda
- ½ cup of warm water
- 1 ½ cups of roughly chopped walnuts
- 1 cup of currants
- Preheat the oven to 350°.
- In a standing mixer with the paddle attachment on high speed, cream together the butter and sugar until it becomes light and fluffy, about 4 minutes.
- Next, add in 1 egg at a time until it’s combined followed up with adding in the pumpkin, salt, cinnamon, nutmeg and vanilla until mixed in.
- Slowly add in the flour until incorporated and then the flax seed meal.
- On low speed stir in the baking soda and water, and finish by folding in the walnuts and currants.
- Transfer the batter to 2 9”x5” greased loaf pans and sprinkle a little whole wheat flour over top.
- Bake in the oven for 60 to 70 minutes or until it is browned and cooked in the center.
- Serve with whipped softened butter.