Pumpkin Quickbread | Carson Tahoe Health

A delicious, moist and dense pumpkin quick bread. Great for breakfast, snacks or even Thanksgiving. [gmc_recipe 578]

2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cup sugar
1 cup canned pumpkin puree
1/2 cup applesauce
1 1/3 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Step 1 – Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
Step 2 – Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
Step 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.
Step 4 – Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Information
Per Serving
Calories: 169
Total Fat: 0.3g
Cholesterol: 0mg
Sodium: 315mg
Total Carbs: 40.6g
Dietary Fiber: 1.5g
Protein: 2g