Pumpkin Flax Quickbread

This vegan recipe for a moist, dense quickbread is made with whole wheat pastry flour, pumpkin, flax seed, applesauce, and warm spices.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 176 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin puree
• 6 tablespoons water
• 2 tablespoons flax seed meal
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon baking powder
• 0.75 teaspoon salt
• 1.3333333730698 cups all-purpose flour
• 0.25 teaspoon ground cloves
• 0.5 cup applesauce
• 1.5 cups sugar
• 0.33333334326744 cup whole wheat pastry flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.

Step 2

Whisk together water and flax seed meal in a large bowl. Mix in sugar, pumpkin, and applesauce until well combined.

Step 3

Stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves in a medium bowl until well combined. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, 65 to 70 minutes.