Pumpkin Flax Quickbread

Pumpkin Flax Quickbread

by Alex Neal 6 months ago
4.7 (9)
1 hour
175.5 kcal
40.9 g carbs
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. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  2. 2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
  3. 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. 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