Pumpkin Flax Quickbread Food
PUMPKIN FLAX QUICKBREAD
This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.
Provided by ASTROPHE
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 175.5 calories, Carbohydrate 40.9 g, Fat 0.8 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 315.6 mg, Sugar 26.8 g
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
PUMPKIN OAT FLAX BARS
These are meant to be dense bars to take in a bike ride or enjoy as a pre run or long ride. I couldn't find what I wanted, so I made this up.
Provided by MsTeechur
Categories Breakfast
Time 30m
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Prepare 9x13 pan.
- In mixer, mix together butter, egg whites, and sugar.
- Add pumpkin and applesauce. Mix.
- Mix together dry ingredients.
- Add dry ingredients to wet. Mix well.
- Fold in cranberries.
- Press into pan. Use wax paper to press evenly.
- Bake at 350 for 20 minutes.
- Let cool completely.
- Cut into 12 bars.
Nutrition Facts : Calories 159.3, Fat 6.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 208.1, Carbohydrate 22.8, Fiber 3.6, Sugar 4.7, Protein 4.7
PUMPKIN QUICK BREAD
Fall and Halloween are a time of harvest, and what better opportunity to combine two of the season's bounties - pumpkin and apples - to make this delightful quick bread? The brown sugar and nut topping gives it the finishing touch. -Helen Phillips, Horseheads, New York
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first seven ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9x5-in. loaf pans., Combine topping ingredients; sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 220 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 96mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
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