Pumpkin Flax Quickbread
Description
This vegan recipe for a moist, dense quickbread is made with whole wheat pastry flour, pumpkin, flax seed, applesauce, and warm spices.
Ingredients
•
6 tablespoons water
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2 tablespoons flax seed meal
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1 1/2 cups sugar
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1 cup canned pumpkin puree
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1/2 cup applesauce
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1 1/3 cups all-purpose flour
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1/3 cup whole wheat pastry flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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3/4 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
Directions
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.