Skip to main content New<> this month
Get the Allrecipes magazine
Pumpkin Flax Quickbread
September 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 can of pumpkin and left out the applesauce altogether, reduced the sugar to 3/4 a cup of brown sugar, changed the flour to two cups of white spelt flour (can't eat wheat), upped the baking powder to a full teaspoon, and changed the spices and amounts--2 1/2 teaspoons cinnamon, 1 teaspoon cloves, and 1/2 teaspoon ginger. I kept the nutmeg the same, but changed the salt to a scant teaspoon, and I sprinkled the dough with brown sugar before baking. I also divide the recipe between two 7x5 bread tins and bake them together for 47 minutes. In the space of a week, I've made at least ten loaves, and my husband and friends have gobbled up every crumb! The bread comes out very dense, very moist and plenty sweet, but when divided into 8 thick pieces per loaf, each piece only has 108 calories, almost no fat, and only 30 carbs--less than a small box of raisins. Makes a delicious, filling afternoon snack!

  1. 161 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars