Pumpkin Flax Quickbread

4.6
(163)

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

12
12
12
12
Prep Time:
10 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 20 mins
Servings:
12
Yield:
1 9x5-inch loaf

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

  • 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 (per serving)

176 Calories
1g Fat
41g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 176
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 316mg 14%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Total Sugars 27g
Protein 2g
Vitamin C 1mg 5%
Calcium 24mg 2%
Iron 1mg 6%
Potassium 84mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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