Pumpkin Flax Quickbread

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

Preparation Details

Prep Time: 10 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 15 mins

Servings: 12

Ingredients

• 6 tablespoons water
• 2 tablespoons flax seed meal
• 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

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
2. Whisk together water and flax seed meal in a large bowl. Mix in sugar, pumpkin, and applesauce until well combined.
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.
4. Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, 65 to 70 minutes.