Pumpkin Flax Quickbread recipe

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Ingredients

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

Nutrition Info

175.5 calories
carbohydrate: 40.9 g
cholesterol: : -
fat: 0.8 g
fiber: 1.8 g
protein: 2.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 315.6 mg
sugar: 26.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x5-inch loaf

Recipe Note

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

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