Other

Chocolate Flaxseed Bread


A delicious, airy quick bread filled with chocolate and speckled with crunchy flaxseeds.MORE+LESS-

Updated November 17, 2014

3 1/2

tablespoon Dutch-processed unsweetened cocoa

1/2

tablespoon pure vanilla extract

1 1/4

cups unbleached all-purpose flour

1/4

cup plus 2 tbsp light brown sugar

3/4

teaspoon baking powder

13

tablespoon (a little less than 1 1/2 sticks) unsalted butter, softened

Hide Images

  • 1

    Preheat the oven to 350°F.

  • 2

    In a medium bowl, mix the cocoa and hot water until a smooth paste forms. Mix in the vanilla and eggs to form a liquid.

  • 3

    In the bowl of a stand mixer, mix together the flour, sugar, baking powder and salt on low speed for 30 seconds. Add half the chocolate mixture and the butter and mix until the dry ingredients are incorporated.

  • 4

    Increase the speed to medium and mix for one minute to aerate the batter. Scrape down the sides of the bowl and add the remaining chocolate in two batches, mixing for 20 seconds each time. Fold in the flaxseeds.

  • 5

    Pour the batter into a greased 9 x 5-inch loaf pan and smooth the surface with a spatula. Bake 50 to 60 minutes until a wooden toothpick inserted in the center comes out clean. About 25 minutes into baking, cover loosely with aluminum foil to prevent over-browning. Allow to cool 10 minutes in pan, then remove from pan and allow to cool completely on wire rack.

No nutrition information available for this recipe


Blueberry Bread

Uunbelievably soft and delicious, with an oil free option!

Works with fresh or frozen berries

Easy to make, no bread machine required

It’s the perfect recipe for a healthy dessert, breakfast, or afternoon snack!

You Might Also Like: Healthy Banana Bread – OIL FREE option

(Watch The Video – How To Make This Recipe)

How to make the best blueberry bread:

One of the reasons this blueberry loaf turns out so moist and soft is that you only bake it for 45 minutes.

The trick is to then turn the oven off and let it continue to cook gradually as the oven cools down. This ensures that the bread will be evenly cooked through without losing its beguilingly light and soft texture. If you can wait, it tastes even better the next day!

Can I use frozen berries?

You can! In fact, I used frozen berries for the recipe in the photos and video here. Just be aware that using fresh blueberries will yield a loaf that’s lighter in color, because there will be less juice.

But both ways work, and I thought the purple was kind of pretty… especially before the bread went into the oven. So it’s completely up to you.

Does the bread need to be frosted?

The recipe gives you the option of making either a lightly sweet breakfast bread or a cake-like dessert loaf, and both versions can be eaten plain, topped with a simple powdered sugar glaze or cream cheese frosting, or spread with butter or almond butter, Coconut Butter (my personal favorite), or even this homemade Vegan Cream Cheese.

Will the blueberries sink to the bottom?

Many blueberry baked good recipes—whether they be bread, cakes, or muffins—will tell you to coat the blueberries with flour to help them not all sink to the bottom. I didn’t bother with the extra step in any of my trials and never had a problem, but if you want to ensure zero berries at the very bottom, a much more reliable trick is to spread a little batter into the pan before stirring in the berries.

Just remember to work quickly if you go that route, because once the liquid and dry ingredients are combined, you really should get the bread into the oven as soon as possible.

Can I use other fruit?

Feel free to change up the flavor by using raspberries, blackberries, chopped strawberries, chopped apple (as in this Apple Bread recipe), or a combination of different fruits instead of just blueberries. You can also add orange or lemon zest to the recipe if desired.

Is the recipe suitable for vegans or gluten free diets?

For vegan blueberry bread, just be sure to use a plant-based milk for your milk of choice, such as almond, cashew, soy, or coconut milk. The bread can be gluten free if you use either oat flour or Gluten Free All Purpose Flour. (Be sure to check with the person you’re making the bread for, as not all Celiacs can eat oats.)

The wholesome recipe is also super kid friendly, because it’s so easy to prepare and it would make a wonderful addition to any Mother’s Day or Easter brunch.


Today we are sharing my latest favorite bread that is a bit more savory or neutral-flavored than my usual suspects around here, my Homemade Flaxseed Bread.

I love that it is ready in just 30 minutes, with little mess to clean up. Plus it is packed with nutrients from the various seeds, pasture-raised eggs and oats that we add to it. It is the type of bread you can add some almond butter and banana on top of. Or some avocado and eggs. It can really go with anything! I don’t recommend this as a sliced sandwich bread but more of a toast vehicle or to pair with your favorite soup or salad.

The base of this homemade flaxseed bread is Garden of Life Organic Ground Flaxseed. I didn’t start using ground flaxseeds until a few years ago and now I am obsessed. I love that you can make a flax egg with it (3 tablespoons water + 1 tablespoon ground flax) and the added nutritional value that it adds. Healthy omega-3’s, fiber, protein.. it’s amazing! Plus I use some Garden of Life Organic Chia Seeds in this loaf too for a little crunch.

You guys know Garden of Life products are a staple in our home. We use their vitamins, probiotics (these are my fav ones – no refrigeration needed) and a variety of their food items like protein powders, flaxseeds, chia and more. I have a variety of recipes with their goodies here on the blog.

Word on the street is that there are some exciting new products launching soon, so keep an eye out for those. I cannot wait to share with you! Plus we have a few events in the works so if you have any city requests for us to come to, let us know!


Aran Goyoaga's Spiced Chocolate-Cranberry Yeast Bread

2⅓ cups/525 grams full-fat oat milk, heated to 105°F
2 tablespoons molasses
1 tablespoon/12 grams active dry yeast
3 tablespoons/30 grams psyllium husk powder
2 tablespoons/15 grams fine flaxseed meal
2 cups/240 grams buckwheat flour, plus more for dusting
1 cup/120 grams tapioca starch
1 cup/125 grams dried cranberries
3 ounces/90 grams 70% chocolate, chopped
2 tablespoons/15 grams cocoa powder
1 tablespoon finely grated orange zest
1½ teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Method

Preheat oven to 425°F. Dust the inside of a one-pound loaf pan with some buckwheat flour.

In a medium bowl, whisk together the milk, molasses, and yeast and proof for 10 minutes until bubbly. Whisk in the psyllium and flaxseed and let it gel for 5 minutes.

In the bowl of a stand mixer, stir together the remaining ingredients. Add the yeast gel and, using a dough hook, mix the bread on medium speed until it comes together and feels smooth. The dough will be sticky and moist. Add a touch more milk if it feels dry.

Dust your work surface with some buckwheat flour and shape your bread into a log that is about 8 inches long. If there are many cranberry or chocolate pieces on the surface, press them in so they don’t burn while baking. Place the dough inside the prepared loaf pan, cover with a kitchen towel and proof for about 45 minutes or until nearly doubled.

Dust the dough with a bit more flour and bake for 30 minutes. Then, carefully invert the bread out of the pan, reduce oven temperature to 375°F, and place directly on the oven rack for another 30 minutes.

Transfer the bread to a wire rack and let it cool for at least 1 hour before cutting. The crust might seem very hard at first but should soften as the bread cools. It’s important to let the bread cool so the crumb sets and doesn’t become gummy. Store the bread wrapped in parchment paper for up to 2 days.


Chocolate Flaxseed Bread - Low Carb

Can I just say I love that cocoa is low carb? Per Tablespoon, this chocolate unsweetened powder has 3 g of carbs, and 2 grams of fiber = net carb per Tablespoon of 1. This recipe calls for 6 Tablespoons for the whole kitten caboodle.

And flaxseed meal!? Well, that powerhouse food is 49 grams of carbs and 46 grams of fiber = net carb of 3grams per cup! True story. :)

I find the experience of eating a slice of this bread versus a mini donut of it far more satisfying.
I hope you like it too!

My husband has been giving me other ideas, to take this recipe to yet another level :). I think it's a recipe for Christmas but if I get antsy I'll get into it to perfect it before then hopefully. LOL Can you wait till Christmas to find out? Maybe I'll move the deadline up to Thanksgiving ). Maybe.


Chocolate Fudge Bread

Hot out of the oven these guys are just sensational. They will be the hit of your party or holiday gathering. They are so easy to make, requiring only five minutes of prep and 15 minutes to bake. And talk about kid-friendly!

If you are saving them for another time, you can warm them in a toaster oven or micro.

To micro, I wrap them in a lightly damp paper towel and heat them for 10-15 seconds on high (that’s for two more bread bites=more time). I would add about five seconds for each additional bread bite.

Looking for other unusual and delightful holiday treats, try my Chocolate Chickpea Bark, Creamy Avocado Fudge, or Vegan Brookie No-Bake Cheesecake! Enjoy!


Recipe Summary

  • 2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for pan
  • 1/2 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, plus 1 large egg white
  • 1/2 cup light-brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup mashed very ripe bananas (about 2 medium bananas)
  • 1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.

Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts.

Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in pan on a wire rack. Invert bread to unmold reinvert, and let cool completely on rack.


Healthy Chocolate Zucchini Bread Recipe

PB2 healthy chocolate zucchini bread is easy to make, good for you, and absolutely delicious. Seriously, we wouldn’t lie! The best news about this breakfast/dessert/flavor bomb is that you can eat as much as you want without feeling guilty.

Ingredients:

1 Zucchini (yields 1 cup), grated on smallest setting with liquid lightly squeezed out

1/2 cup Unsweetened Apple Sauce (if you don’t have apple sauce, 1/2c canola/vegetable oil also works)

2 teaspoons Pure Vanilla Extract

1 tablespoon Flaxseed Meal mixed with 3 tablespoons of water. Mix together and let sit for 5 minutes before adding.

1 cup Coconut Sugar (if you don’t have coconut sugar, 1/2c brown sugar and 1/2c regular granulated sugar is delicious as well)

1 1/2 cups All Purpose Flour

1/2 teaspoon Baking Powder

1 cup Vegan Chocolate Chips

Instructions:

Preheat oven to 350 degrees. Grease loaf pan and add parchment paper for easy removable at the end.

Make flax egg by combining 1 tablespoon of Flaxseed Meal with 3 tablespoons on water. Stir together and set aside for about 5 minutes.

Combine and mix all of the wet ingredients in one large bowl (shredded zucchini, unsweetened apple sauce, vanilla extract, flax egg, and sour cream).

Combine and mix all of the dry ingredients in a separate large bowl (PB2 Protein Powder, sugar, flour, baking soda, baking powder, salt, cinnamon, and nutmeg).

Combine both mixed bowls together. Fold in vegan chocolate chips.

Pour batter into greased loaf pan. Bake in the middle oven rack for 45-55 minutes.

Remove from oven and let loaf cool for about 30 minutes. Enjoy!

We hope you enjoy this Healthy Chocolate Zucchini Bread recipe from Mae Elizabeth. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.


Yogurt Flaxseed Bread

Soft on the inside and crusty on the outside, this is a wonderful bread with yogurt and flaxseed, baked in a glass casserole dish.

Ingredients

  • 3-½ ounces, weight Whole Wheat Flour
  • 10-⅝ ounces, weight All-purpose Flour
  • 2 teaspoons Salt
  • 3 Tablespoons Flaxseed
  • ¾ ounces, weight Fresh Yeast Or 1/4 Oz. Dried Yeast
  • 1 teaspoon Clear Honey
  • ¾ cups Lukewarm Water
  • 5-⅓ ounces, weight Low Fat Yogurt

Preparation

To bake the bread, I used a small glass casserole dish with lid. The dish has a diameter of 20 cm (about 8 inch) and 6 cm (2 1/3 inch) tall. The volume is of 1 1/4 liter or 43 fluid ounces. Just find a similar dish where the dough fits easily without having too much place to spread. You do not want to have a flat bread in the end.

If using the Thermomix, place flours, salt and flaxseed in the Thermomix and mix on level 4 for a few seconds. Dissolve the yeast and honey in lukewarm water, add to the machine together with the yogurt and knead on the kneading level for 4 minutes.

If using your hands, place flours, salt and flaxseed in a bowl. Dissolve the yeast and the honey in the lukewarm water, add to the bowl and mix with a spoon. Add yogurt, mix with the spoon as long as possible and then start kneading the bread with your hands very thoroughly, about 8–10 minutes. Add very small amounts of extra flour if necessary to keep the dough from sticking to your hands.

Put the dough in a bowl, dust with a little flour, cover with a clean kitchen towel and let rise until about double in size. It will take about 1 hour, depending on the temperature in your kitchen.

Towards the end of the rising time, place a glass oven form with the lid on in the oven. Preheat oven and the form to 230ºC (450ºF).

Turn the bread onto the working surface and knead again shortly. Shape it into roughly the form of the glass form mine was a round one, so I made a ball. Leave it on the floured working surface but cover with the kitchen towel again. Let it rise until the oven has reached the desired temperature. Carefully lift the bread from the working surface and place it in the very hot glass form. Cover with the hot lid and place it in the oven. Bake for about 40 minutes or until golden brown.

To make sure that the bread is properly baked, remove it from the form and tap it with your knuckles. It should sound hollow. Let cool on a wire rack.


Step-by-Step Guide to Make Award-winning Vegan Pumpkin-Chocolate Bread

Vegan Pumpkin-Chocolate Bread. Enjoy Vegan Chocolate In A Range Of Different Flavours, Made From The Finest Ingredients. More Cocoa & No Dairy* For Those Avoiding Dairy Or Choosing To Live A Vegan Lifestyle. Save time and buy groceries online from Amazon.co.uk Vegan pumpkin chocolate chip bread is an easy dairy-free healthy pumpkin bread recipe that's perfect for breakfast, a snack, or dessert.

In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar. Pour the wet ingredients into the dry and mix until the batter just comes together, don't over mix. This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious!

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan pumpkin-chocolate bread. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Enjoy Vegan Chocolate In A Range Of Different Flavours, Made From The Finest Ingredients. More Cocoa & No Dairy* For Those Avoiding Dairy Or Choosing To Live A Vegan Lifestyle. Save time and buy groceries online from Amazon.co.uk Vegan pumpkin chocolate chip bread is an easy dairy-free healthy pumpkin bread recipe that's perfect for breakfast, a snack, or dessert.

Vegan Pumpkin-Chocolate Bread is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Vegan Pumpkin-Chocolate Bread is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have vegan pumpkin-chocolate bread using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Pumpkin-Chocolate Bread:

The recipe is easy to make with simple ingredients like ground oats and almonds and can be made refined sugar-free, and even oil-free. Enjoy this pumpkin loaf in fall, winter, or any time of the year. In this pillowy vegan pumpkin chocolate chip bread, the sweet, aromatic pumpkin purée intermingles with the rich, dark chocolate and melty chocolate semi-sweet chocolate chips. Together, the two create a delicious, beautifully swirled dessert bread centerpiece that goes excellently with tea and coffee on cold fall and winter days.

Steps to make Vegan Pumpkin-Chocolate Bread:

  1. Wash the pumpkin and cut into halves, removing all the seeds, and bake them for 1 hour on 200C°.
  2. When slightly cooled, spoon into a single bowl. Stir it with eggs, honey, chopped chocolate, coarsely chopped almonds, walnuts and dried fruit, as well as salt and baking soda..
  3. The flour is then sifted into the mixture and mixed. The dough is smoothed into a loaf mold lined with baking paper. Finally, in a preheated oven at 180 degrees for approx. Bake for 25 minutes. Check by needle test..

How to make pumpkin chocolate chip bread Mix together in one bowl Once you have all your ingredients prepped and ready to go, add the wet ingredients to a large mixing bowl including the pumpkin puree, oat milk, coconut sugar, maple syrup, oil. and ground flax and whisk together. To make the pumpkin bread batter, just whisk together the flour, baking powder, baking soda, cinnamon spices and salt in a mixing bowl. In another bowl mix the pumpkin purée, oil, sugar, orange juice and flax-egg (if using) to combine. Then add the wet into the dry ingredients and stir until just combined. Make the Chocolate Cake Swirl Pumpkin Bread – a true fall classic among baking fans!

So that’s going to wrap this up with this exceptional food vegan pumpkin-chocolate bread recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!