Pumpkin Flax Quickbread

Pumpkin Flax Quickbread

130
ASTROPHE 22

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

Ingredients 1 h 20 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Pumpkin Cinnamon Rolls

These amazing homemade pumpkin cinnamon rolls are scary delicious.

Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 130

  1. 154 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
ASTROPHE
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 water if it needed but keep in mind this batter is thick. I also add 1/3 cup chopped walnuts and 1/3 cup dried cranberries (Craisins). I cut the sugar back to 1 cup as well.

KRISTEN H
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 flour (non-pastry) and 2/3 cup all purpose flour. We also added half of a cup of raisins and extra spices since we love cinnamon and nutmeg. Super fast and easy to make - perfect for the holidays.

Andrew
2/19/2003

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 with the pumpkin for a great taste. I added whole flax seed to the mixture for a more crunchy nutty flavor.