Pumpkin Flax Quickbread

Name: Pumpkin Flax Quickbread recipe
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 1 9x5-inch loaf
Cuisine: Global
Ingredients: 2 tablespoons flax seed meal; 6 tablespoons water; 1 ½ cups sugar; 1 cup canned pumpkin puree; ½ cup applesauce; 1 ⅓ cups all-purpose flour; ⅓ cup whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ¾ teaspoon salt; ½ teaspoon baking powder; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves

by Alex Neal 1 year ago

4.7 (9)

1 hour

175.5 kcal

40.9 g carbs

Share recipe

Description

This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.

Ingredients

2 tablespoons flax seed meal
6 tablespoons water
1 ½ cups sugar
1 cup canned pumpkin puree
½ cup applesauce
1 ⅓ cups all-purpose flour
⅓ cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts

serving: 1 9x5-inch loaf

calories: 175.5 kcal

carbohydrates: 40.9 g

protein: 2.2 g

saturated fat: 0.1 g

sodium: 315.6 mg

fiber: 1.8 g

sugar: 26.8 g