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
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Original recipe yields 12 servings

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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

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Directions

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  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.
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Reviews

130
  1. 154 Ratings

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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 ...

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...

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...