Pumpkin Apple Seed Loaf

A nutritious bread that's good for breakfast, tea, or even dessert! It's also a really good way to not waste Jack-O-Lantern leftovers. I use the scooped innards for the pumpkin puree, though canned pumpkin would be fine too.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 2 loaves

Ingredients

• 3  cups whole wheat flour
• 3  cups brown sugar
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1 1⁄2 teaspoons salt
• 2  cups pumpkin puree
• 4  eggs
• 1  cup applesauce
• 1⁄2 cup  apple juice
• 3  small apples, peeled cored and diced
• 1  cup flax seed
• 1⁄2 cup  pumpkin seeds

Directions

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, cinnamon, salt and sugar together in one bowl, making sure there are no lumps of sugar.
3. Combine pumpkin, eggs, applesauce, apple juice and sugar together in a different bowl.
4. Add the dry ingredients to the wet.
5. Add the flax seeds and diced apple.
6. Pour into two greased loaf pans, and sprinkle the pumpkin seeds on the top of the loaves.
7. Bake for about an hour to an hour and a half.