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.


Recipes · Everyday Cooking · Vegan · Breakfast and Brunch


Prep Time: 10 mins
Cook Time: 1 hrs 10 mins
Servings: 12
Total Time: 1 hrs 20 mins
Yield: 1 9x5-inch loaf

Ingredients

Ingredients List

  • 2 tablespoons flax seed meal

  • 6 tablespoons water

  • 1 ½ cups sugar

  • 1 cup canned pumpkin puree

  • ½ cup applesauce

  • 1 ⅓ cups all-purpose flour

  • ⅓ cup whole wheat pastry flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon salt

  • ½ teaspoon baking powder

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves


Directions

  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.


Nutrition Facts (per serving)

Nutrition Facts
176 Calories
1g Fat
41g Carbs
2g Protein


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