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My review
Pumpkin Flax Quickbread
ASTROPHE
"This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products."
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Ingredients
1 h 20 m servings 175 calsOriginal recipe yields 12 servings (1 9x5-inch loaf)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
- 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.
- 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: 175 calories; 0.8 g fat; 40.9 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 316 mg sodium. Full nutrition
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Reviews
Read all reviews 133158 Ratings
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Most helpful positive review
11/8/2007
It's been a long time since I posted this recipe. I'm glad others are enjoying it! These days I make it without any applesauce and just use the whole 15 oz can of pumpkin. Add a few spoons of ...
Most helpful critical review
9/18/2008
Excellent base and wonderfully moist, but had to make a LOT of changes before I got a "Wow!" response. I upped the water to 8 tablespoons, added 2 tablespoons of molasses, used an entire 15-oz ...
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11/8/2007
It's been a long time since I posted this recipe. I'm glad others are enjoying it! These days I make it without any applesauce and just use the whole 15 oz can of pumpkin. Add a few spoons of ...
11/14/2005
Both my husband and I love this bread! We made a few changes, but it's fantastic as it is. We substituted 1 cup of splenda for a cup of the sugar and used a total of one cup of whole wheat flo...
6/13/2002
Another great recipe using flax. I am always looking for good recipies that incorporate this fine source EFA's. Flax adds a unique texture to this recipie that holds moistness and combines wit...
10/26/2006
I was a little worried about this recipe when I poured the batter/dough into the bread pan. First, I must say that I had to substitute for the applesauce - I didn't have any. I didn't want to us...
5/7/2005
AMAZING! My son is allergic to milk and eggs which makes baking a challenge. He LOVES these muffins so I make them frequently. They are plenty sweet with only a 1/2 cup sugar and not too dense i...
9/18/2008
Excellent base and wonderfully moist, but had to make a LOT of changes before I got a "Wow!" response. I upped the water to 8 tablespoons, added 2 tablespoons of molasses, used an entire 15-oz ...
10/28/2005
This was fantastic! My boyfriend has high cholesterol, so I have been looking for healthy recipes and this certainly is. I used all whole wheat flour and only 1/2 cup of sugar as some of the rev...
10/24/2005
This is very good for how healthy it is! It is somewhat chewy in texture. I used mashed bananas instead of pumpkin, and it was very good.
12/13/2005
This is great pumpkin bread! I was looking for recipes that had no dairy or egg in it and this one came up...I too have done what the previous reviewer mentioned and tried this with the Splenda/...