Reviewed: Jun. 13, 2002

Another great recipe using flax. I am always looking for good recipies that incorporate this fine source EFA's. Flax adds a unique texture to this recipie that holds moistness and combines with the pumpkin for a great taste. I added whole flax seed to the mixture for a more crunchy nutty flavor.

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Reviewer:

Andrew

Reviewed: Mar. 10, 2003

Very yummy and moist, I ate half the batch myself! A great flax recipe. Great add-in's may be raisens, whole flax seed, or apple chunks. I made these into 12 muffins and baked them for 35 minutes, which was perfect.

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3 users found this review helpful

Reviewer:

CATE747

Reviewed: Aug. 2, 2003

This is fabulous- as moist, rich, and spicy as any pumpkin bread out there, and much much better for you. I'll add raisins and maybe walnuts next time to make it more interesting.

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Reviewer:

Emily

Reviewed: Jun. 11, 2004

Good lowfat bread. I used only 1 cup sugar, and it was sweet enough. I also used 2/3 cup whole wheat pastry flour and 1 cup unbleached flour.

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4 users found this review helpful

Reviewer:

WIDDY

Reviewed: Sep. 4, 2004

This has become my favorite quickbread recipe. I have made it many times for parties, pot lucks, brunches, etc. I always get great feedback - people can't believe there are no eggs or oil/butter in it! It's so good you won't believe it's also so healthy! I like to use about half the sugar called for and serve it with apple butter. Mmmmmmm....

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Reviewer:

ELAINELYNN

Reviewed: Nov. 17, 2004

This was exactly what I was looking for! I cute the sugar to 3/4c, and upped the whole wheat four by an additional 1/3 c. I made 12 muffins and baked for 25 minutes... Awesome!

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Reviewer:

EATYOURVEGETABLES

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 6, 2005

this was very moist and very delish!

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Reviewer:

burichan

Cooking Level: Beginning

Home Town: Yokota, Tokyo, Japan

Living In: Wiesbaden, Hessen, Germany

Reviewed: May 7, 2005

AMAZING! My son is allergic to milk and eggs which makes baking a challenge. He LOVES these muffins so I make them frequently. They are plenty sweet with only a 1/2 cup sugar and not too dense if you use all whole wheat pastry flour. We make 12 muffins instead of bread...baking for 18-20 minutes. Raisins are a nice touch too! THANK YOU, THANK YOU for a great recipe.

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29 users found this review helpful