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Pumpkin Flax Breakfast Bread


So I’ve been on this alli diet plan for a little over a month and one of the things I’ve been most pleased with is all the wonderful baked goods I get to eat. There are muffins (wait until we get to the muffins!) and breads and all sorts of breakfast treats that I would have thought would be totally outlawed on any diet. But here’s the great part, I’m learning how to take out so much of the fat from the recipes that they become guilt free. And we all know guilt free is essential to feeling good about our food.

This bread is easy to make and easy to eat! I’ve developed a strategy of pre-slicing the bread into single servings and then freezing it. I pull one slice out of the freezer in the morning when I get up with my kids and by the time I’m back from dropping them off at school it is ready for the toaster oven. I give it a quick toast and then spread on a tablespoon of Polaner All Fruit orange marmalade. Add to it 1/2 cup of fat-free plain Greek yogurt and a cup of tea and it’s so good you will seriously forget you are on a diet. Of course, I don’t know that you’re on one, but I am!

I’m shooting for breakfast to fall in the 350-400 calorie range with anywhere from 2-10 grams of fat. This bread, marmalade, and yogurt hits the mark at 349 calories and 7.4 grams of fat. Of course, that’s with a mammoth sized slice of this bread; I cut the loaf into 8 slices and they are huge and hugely filling. You could cut it down by a lot if you’re shooting for lower numbers on breakfast by cutting the loaf into 12 slices instead which would cost only 162 calories (267 if you include the jam and yogurt) and 5 grams of fat per serving. Best of all, it tastes great!


Pumpkin Flax Breakfast Bread

Adapted slightly from The alli Diet Plan


  • 3/4 cup canned pumpkin, unsweetened
  • 1/2 cup honey
  • 3 tbsp canola oil
  • 3 tbsp packed brown sugar
  • 2 large eggs
  • 1 cup whole wheat flour
  • 1/2 cup AP flour
  • 2 tbsp ground flaxseeds
  • 1/2 tsp baking powder
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp kosher salt


  • Preheat the oven to 375 degrees.
  • In the work bowl of an stand mixer beat together the pumpkin, honey, oil, sugar, and eggs.
  • In another bowl whisk together the dry ingredients.
  • Blending on a low speed mix the dry ingredients into the wet ingredients just until mixed.
  • Using a canola oil cooking spray coat the inside of a standard loaf pan.
  • Pour the batter into the pan and smooth the top.
  • Bake in the pre-heated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool, in the pan, on a rack for 10 minutes.
  • Turn the loaf out of the pan and let it cool completely before slicing, bagging, and freezing.
  • To re-heat remove from freezer and toast.
  • Enjoy with marmalade and non-fat yogurt.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Calories: 244

Fat: 7.4