Pumpkin Flax Quickbread

          

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

Original recipe makes 1 9×5-inch loaf

Ingredients

2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar
1 cup canned pumpkin puree
1/2 cup applesauce
1 1/3 cups all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

  • PREP

    10 mins

  • COOK

    1 hr 10 mins

  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 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

Calories: 175 kcal
Carbohydrates: 40.9 g
Cholesterol: 0 mg
Fat: 0.8 g
Fiber: 1.8 g
Protein: 2.2 g
Sodium: 316 mg

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