The aroma of this bread as it bakes is wonderful and reminds me of autumn and cool crisp days. I love this bread warm right out of the oven or toasted the next day. I enjoy it a variety of ways depending on my mood. Try it plain or with a topping such as, all-natural peanut butter or sunflower seed butter or other nut butter, light spreadable cheese, low-fat cottage cheese sprinkled with cinnamon or a bit of whipped butter.

Prep time: 20 minutes
Bake: 45 minutes at 350°F
Makes: 28 slices
Storage: Store in an air-tight container. Keeps at room temperature for 1 to 2 days; refrigerate for up to 7 days and freeze for up to 3 months.
Ingredients:
1 cup unbleached, all-purpose flour
¾ cup whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. ground cloves
¼ tsp. ground nutmeg
½ tsp. salt
3 large eggs
2 Tbsp. vegetable oil
2 Tbsp. ground flax seed + ¼ cup water (mix ground flax seed and water together in a small bowl and let stand for at least 10 minutes).
¼ cup all-natural plain yogurt OR nonfat buttermilk
½ cup light brown sugar, packed
½ cup granulated sugar or fine raw sugar
1 Tbsp. black strap molasses (optional: this gives the bread a richer taste)
1 1/4 cups canned pumpkin puree (I love Libby’s)
1½ tsp. pure vanilla extract
Directions:
1. Grease two, 9 x 5 inch glass loaf pans with vegetable oil and lightly coat with flour.
2. Preheat oven to 350°F.
3. In a medium bowl, sift together the flours, baking powder, baking soda, spices, and salt. Mix well with a whisk.
4. In a large bowl, using either a whisk or electric mixer, beat the eggs then add the oil and milled flax seed mixture. Whisk until small bubbles form. Add the sugars (and molasses, if desire) and whisk until the mixture is smooth.
5. Add the yogurt, pumpkin puree and vanilla extract and mix well.
6. Gradually add the flour mixture and whisk until mixed. Do not over mix. Pour half of the batter into each of the two prepared loaf pans.
7. Bake the loaves for about 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let stand on a wire rack for 15 minutes, then invert onto the rack and turn right-side up. Cut into slices and serve either warm or at room temperature.