Quantcast

Sign Up For Email Updates:

       Please leave this field empty

From Our Blog

More from the blog »
WCRF/AICR
Global Network

sponsored by AmeriFlax This week's AICR recipe is
generously sponsored by AmeriFlax

Grocery List

  • Canola oil spray
  • Whole-wheat pastry flour
  • Unbleached all-purpose flour
  • Ground flaxseed
  • Packed light brown sugar
  • Baking soda
  • Salt
  • Eggs
  • Canned pumpkin
  • Canola oil
  • Unsweetened applesauce
  • 100 percent apple juice
  • Cinnamon
  • Ginger
  • Nutmeg
  • Dried cranberries

You Might Also Like

Foods that Fight Cancer: Flaxseed

Research: Cancer Survivors and Health

Recipe Extra: Flaxseed Blueberry Pancakes


Did You Know

Flaxseed comes in many forms – whole, ground and oil. Whole flax can be stored longest and ground with a spice or coffee grinder as needed.


Print This Recipe


Sponsorship Interest

If you're interested in becoming a corporate sponsor, contact Jodi Street, Director of Corporate and Foundation Relations, j.street@aicr.org.

~~~~~~~~~~~~~~~

Sponsors of the Health-e-Recipe program play no role in AICR recipe development; all AICR Health-e-Recipes are developed according to AICR guidelines and tested by AICR staff experts.

November 10, 2015  |  Issue #582

Cranberry Flax Pumpkin Bread

Cranberry Flax Pumpkin Bread

Fall for Flax Bread

Two of the season’s most-loved foods come together in this delicious homemade bread. Pumpkin's potent beta-carotene and cranberries' anthocyanin phytochemicals are blended together with flaxseed's protective omega-3 fats. Flax is also being studied for their lignans, plant estrogens which may play a role in protecting against breast cancer.

Makes 12 Servings.

Per serving: 206 calories, 8 g total fat ( 33 g carbohydrates, 4 g protein, 3 g dietary fiber, 221 mg sodium.

Ingredients

  • Canola oil spray
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup ground flaxseed
  • 2/3 cup packed light brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1/4 cup 100 percent apple juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 cup dried cranberries

Directions

Preheat oven to 350 degrees. Lightly coat 8 x 4-inch loaf pan with canola oil spray and set aside.

In large bowl, combine whole-wheat pastry flour, all-purpose flour, flaxseed, sugar, baking soda and salt and set aside. In medium bowl, lightly beat eggs. Whisk in pumpkin, canola oil, applesauce, apple juice, cinnamon, ginger and nutmeg. Stir in dried cranberries. Add wet ingredients to dry ingredients, mixing until all dry ingredients are incorporated into batter. Do not beat or overmix. Pour batter into prepared pan.

Bake for 50-60 minutes, until wooden toothpick inserted into center comes out clean. Cool in pan on wire rack for 10 minutes. Remove bread from pan and continue cooling on rack.

Questions: Ask Our Staff

Talk to us!

Our planned giving staff is
here to help you!

Richard Ensminger

Richard K. Ensminger

Director of Planned Giving

Ann Wrenshall Worley

Ann Wrenshall Worley

Assistant Director of Planned Giving

Call Us: (800) 843-8114

Send us a note