Pumpkin Flax Quickbread

Pumpkin Flax Quickbread
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    12 People
  • VIEWS
    489

Embrace the cozy flavors of fall with this moist and wholesome pumpkin flax quickbread. A delightful vegan treat, perfect for a hearty breakfast, a satisfying snack, or a festive addition to your Thanksgiving spread.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    0 g
  • Sodium
    316 mg
  • Sugar
    27 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x5x3-inch loaf pan. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the water and flax seed meal. Let it sit for 2-3 minutes to form a gel. (3 minutes)

Image Step 03
03 Step

Recipe View Add the sugar, pumpkin puree, and applesauce to the flax mixture. Mix until well combined and smooth. (2 minutes)

Image Step 04
04 Step

Recipe View In a separate medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Ensure all ingredients are evenly distributed. (3 minutes)

Image Step 05
05 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. (5 minutes)

Image Step 06
06 Step

Recipe View Pour the batter into the prepared loaf pan, spreading evenly. (1 minute)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean. (70 minutes)

Image Step 08
08 Step

Recipe View Let the quickbread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For a richer flavor, try adding 1/2 cup of chopped walnuts or pecans to the batter.
Store the cooled quickbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This quickbread also freezes well. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw completely before serving.
If you don't have whole wheat pastry flour, you can substitute with additional all-purpose flour.

Billie Stoltenberg

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 163 Ratings)
Total Reviews: (5)
  • Monty Roob

    Emily: I added some chocolate chips, and it was even better! Thanks for the great recipe.

  • Una Weimann

    Michael: Easy to follow and delicious. I'll definitely be making this again.

  • Ewell Erdman

    Sarah: This recipe is amazing! So moist and flavorful. My family loved it!

  • Andreane Rempel

    David: I've made this bread twice now, and it's always a hit. The flax gives it such a nice texture.

  • Morgan Murazik

    Jessica: My kids are vegan, and they absolutely loved this bread. It's hard to find good vegan recipes, but this one is a keeper!

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