Pumpkin Flax Quickbread
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 ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
- 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.
- Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition & Diet Analysis (per serving)
408
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).