Pumpkin Flax Quick Bread

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This pumpkin flax quick bread is a fall favorite! It’s warming and comforting, it’s also wholesome and easy to prepare. It has added whole wheat pastry flour for a whole grain kick and the addition of applesauce allows it to be oil-free.

Special Diet Notes: Pumpkin Flax Quick Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Pumpkin Flax Quick Bread
 
Author:
Serves: 12
Ingredients
  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1½ cups sugar
  • 1 cup canned pumpkin puree
  • ½ cup applesauce
  • 1⅓ 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
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
  3. 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.
  4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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