Pumpkin Flax Quickbread

SUBMITTED BY: ASTROPHE PHOTO BY: Scotdog

"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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PREP TIME	10 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 20 Min
Original recipe yield 1 - 9x5 inch loaf

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 14, 2005 by KRISTEN H

Both my husband and I love this bread! We made a few changes, but it's fantastic as it is. ... MORE

Reviewed on Feb. 19, 2003 by Andrew

Another great recipe using flax. I am always looking for good recipies that incorporate this... MORE

Reviewed on Nov. 8, 2007 by ASTROPHE

It's been a long time since I posted this recipe. I'm glad others are enjoying it! These... MORE

Reviewed on Oct. 26, 2006 by ~Severed*Consciousness~

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

~Severed*Consciousness~
Oct. 26, 2006

I was a little worried about this recipe when I poured the batter/dough into the bread pan. First, I must say that I had to substitute for the applesauce - I didn't have any. I didn't want to use oil, so I used plain yogurt (I know, not cool for vegans, but?). And, I used a whole can of pumpkin (15 oz.) instead of the 1 c. called for in the recipe. Since these two substitutions seemed to make the wet ingredients even wetter, I used a little more flour - a little over 3/4 c. regular wheat flour (I didn't have pastry flour) and about 1 1/4 c. bread flour. Because of these alterations, I also modified the spices and baking powder ever-so-slightly. So, why did I worry? There was a ton of batter! I probably could have put this into 2 pans. I didn't, though. What worried me even more is, when I dipped my finger in one of the spatula trails left in my mixing bowl and took a lick, it was pretty bland. I wondered if it was because this recipe uses a fraction of the sugar called for in other recipes or if I didn't add enough spices or what?! Well, I stuck some pecans in the top of my loaf and stuck it in the oven and hoped for the best. What came out was one of the BEST loaves of pumpkin bread ever! It was plenty sweet and otherwise flavorful and moist. It was beautiful! I can't wait to try it with applesauce and the pecans mixed right in (instead of just on top). Thanks so much for this wonderfully nutritious, low-fat, creature-friendly treat!

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I was a little worried about this recipe when I poured the batter/dough into the bread pan.... MORE