Pumpkin Flax Quickbread Recipe

Name: Pumpkin Flax Quickbread
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 6 tablespoons water; 2 tablespoons flax seed meal; 1.5 cups sugar; 1 cup canned pumpkin puree; 0.5 cup applesauce; 1.3333333730698 cups all-purpose flour; 0.33333334326744 cup whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.75 teaspoon salt; 0.5 teaspoon baking powder; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves

Cook Time: 65 minutes

Ingredients

This recipe yields 12 servings.

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

Directions

Follow these steps to make your pumpkin flax seed bread:

Preheat the oven to 350F (175C). Lightly grease a 9x5x3-inch loaf pan.
Prepare the wet ingredients: In a large bowl, whisk together the water and flax seed meal until well combined. Stir in the sugar, pumpkin puree, and applesauce until the mixture is smooth.
Prepare the dry ingredients: In a separate medium bowl, mix the all-purpose flour, whole wheat flour, baking soda, ground cinnamon, salt, baking powder, nutmeg, and ground cloves. Stir everything until evenly distributed.
Combine the wet and dry ingredients: Gradually add the dry mixture into the wet mixture, stirring until the batter is smooth.
Bake the bread: Pour the batter into the prepared loaf pan. Place it in the preheated oven and bake for 65-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool and serve: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value*
Calories	176	-
Total Fat	1g	1%
Saturated Fat	0g	1%
Sodium	316mg	14%
Total Carbohydrate	41g	15%
Dietary Fiber	2g	6%
Total Sugars	27g	-
Protein	2g	4%
Vitamin C	1mg	1%
Calcium	24mg	2%
Iron	1mg	6%
Potassium	84mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This moist, dense quickbread made with pumpkin puree, flax seed meal, and warm spices is not only a perfect autumn treat but also a vegan-friendly, healthier option for those looking to enjoy a delicious, low-fat snack. This bread has gained popularity as an easy and versatile recipe, enjoyed by many for breakfast or as a satisfying snack throughout the day.

History of the Pumpkin Flax Quickbread

The origins of quickbreads, including the Pumpkin Flax variety, can be traced back to North American cuisine, particularly the United States and Canada. Quickbreads gained popularity in the early 19th century with the advent of baking soda and baking powder, which eliminated the need for yeast. Pumpkin, a native squash in North America, became a staple in many fall-inspired recipes. The addition of flax seed meal is a more recent trend, reflecting a growing interest in plant-based diets and healthier, fiber-rich foods. Today, pumpkin quickbread is widely enjoyed in both traditional and vegan versions, with the flax seed meal adding a nutritional boost.

Regional Variations

Although this quickbread is widely recognized in North America, its ingredients can differ slightly depending on regional preferences. In some regions, maple syrup might be used as a sweetener instead of sugar, while others may prefer incorporating other spices such as ginger or allspice. The substitution of flax meal for eggs makes this recipe particularly appealing in areas with a high demand for vegan or allergy-friendly foods. Additionally, in areas where pumpkin is abundant, such as the Midwest in the United States, the bread may be made with fresh pumpkin instead of canned puree, adding a rich, earthy flavor to the bread.

How It Differs from Similar Dishes

Compared to traditional pumpkin bread recipes, the Pumpkin Flax Quickbread stands out primarily due to its inclusion of flax seed meal, which provides a unique texture and a notable boost in omega-3 fatty acids and fiber. This bread is also vegan-friendly, making it an excellent option for those who avoid animal products. Other pumpkin breads may rely on eggs, butter, or dairy products, while the Pumpkin Flax Quickbread ensures a moist, tender crumb without any animal-derived ingredients. The use of whole wheat pastry flour in the recipe adds an extra layer of nutritional value, distinguishing it from more traditional, refined-flour-based versions.

Where to Serve the Pumpkin Flax Quickbread

Ideal for breakfast or brunch, this quickbread can be served as a comforting morning treat. It's also a great snack during the day or as a dessert after dinner. The moist texture makes it a perfect pairing for a hot cup of tea or coffee. Many people enjoy it during the fall season, especially for Thanksgiving or Halloween gatherings, but its versatility makes it an excellent option year-round. In addition to being served as a loaf, it can easily be adapted into muffins for a grab-and-go option, making it a popular choice for lunchboxes or casual picnics.

Interesting Facts

Pumpkin is not only a delicious ingredient in this bread but is also packed with vitamins A and C, both of which are important for immune system health and vision.
Flax seeds are considered a "superfood" due to their high content of omega-3 fatty acids, antioxidants, and fiber, which can aid in digestion and support heart health.
Flax meal, which is ground flax seeds, can be used as a substitute for eggs in vegan baking, making it an excellent option for those with egg allergies or vegan dietary restrictions.
This recipe is often made in larger batches for sharing at holiday gatherings, as it can easily be doubled or tripled to serve a crowd.
The pumpkin in this bread adds moisture without the need for excessive amounts of oil or butter, making it a healthier choice compared to other sweet breads.

FAQ about Pumpkin Flax Quickbread Recipe

To store Pumpkin Flax Quickbread, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container and refrigerate for up to 1 week. You can also freeze the bread for up to 3 months. Just make sure to wrap it well before freezing to prevent freezer burn.

Yes, you can substitute the flax seed meal with chia seeds, ground chia, or ground hemp seeds. Keep in mind that the texture may slightly vary, and flax tends to add a denser, moist texture to the bread.

To make this recipe gluten-free, substitute the all-purpose flour and whole wheat pastry flour with a gluten-free flour blend. Ensure the blend includes xanthan gum or guar gum, which help bind the dough. You may also need to adjust the amount of liquid slightly depending on the blend used.

Yes, you can definitely make muffins instead of a loaf. Simply divide the batter into muffin tins and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This will yield around 12 muffins.

If you don't have applesauce, you can substitute it with mashed bananas, pumpkin puree, or yogurt (dairy or dairy-free). Each substitute will slightly change the flavor and texture, but they will still work well in the recipe.

The density or rubberiness of your bread can be attributed to a few factors. If you overmix the batter, it can result in a dense texture. Also, using whole wheat or flax flour can make the bread denser than usual. If the bread is too rubbery, it could be due to too much liquid or the use of a non-stick pan that causes uneven baking.

Yes, you can reduce the sugar in this recipe. Many reviewers have successfully reduced the sugar content by up to half. You can also use alternatives like stevia, maple syrup, or coconut sugar. Just keep in mind that the sweetness and texture of the bread may change depending on the substitute used.

To add more flavor, consider increasing the amount of spices like cinnamon, nutmeg, or cloves. You can also add extras such as chopped walnuts, dried cranberries, or even chocolate chips. A dash of vanilla extract can also enhance the flavor profile of the bread.

Yes, you can make the recipe oil-free by replacing the oil with an equal amount of applesauce or mashed banana. This will alter the texture slightly, making it a bit more moist and less crumbly.

If your batter is too thick, you can add a few tablespoons of water, almond milk, or another liquid of your choice. This will help achieve a smoother batter that is easier to pour into the pan.

Comments

Donald Taylor

12/05/2022 11:12:54 PM

It has been a while since I shared this recipe. I am delighted to see that it is being enjoyed by others! Recently, I have made some adjustments by omitting the applesauce and using the entire 15 oz can of pumpkin. If the batter is too thick, I add a few spoonfuls of water, but remember, it should have a thick consistency. I have also included 1/3 cup of chopped walnuts and 1/3 cup of dried cranberries (Craisins). Additionally, I have reduced the sugar to 1 cup.

Anna Hernandez

02/07/2023 09:29:52 PM

Review Rewritten: These muffins were absolutely fantastic! I made a few adjustments to the recipe to suit my preferences and ingredients on hand, and they turned out wonderfully. I used a mix of flours, including flax meal, coconut flour, rye flour, and unbleached flour, totaling 2 cups. I also reduced the sugar to 1/3 cup as suggested by others. For spices, I used 2 teaspoons, but I'll definitely add more next time as per the original recipe. I had some homemade pureed pumpkin and applesauce that I added to the batter, along with an egg and a bit of oil to improve the texture. To adjust the consistency, I mixed in 3 tablespoons of unsweetened cranberry juice. The batter made 13 delicious muffins, although I made a mistake by microwaving one in a silicon cup, which turned out rubbery. My coworkers absolutely loved these muffins, especially appreciating the moistness that the pumpkin added. Even my boss, who regularly bakes whole-grain flax muffins, was impressed. I also realized that this recipe would be perfect for a friend of mine who has multiple food allergies. Overall, a big thank you for sharing this amazing recipe!

Patrick Flores

11/03/2023 01:36:55 PM

Here is the rewritten review: I absolutely love this dairy-free and egg-free recipe! I made some adjustments by using more whole wheat flour and less all-purpose flour to make it healthier, and it still turned out delicious. I also reduced the amount of sugar and used homemade unsweetened applesauce, which added a natural sweetness. I prefer my pumpkin bread to be more on the hearty side rather than too sweet. I baked these mini muffins for my 1-year-old by dropping the batter into lightly oiled pans, preheating the oven to 325 degrees Fahrenheit, and baking them for about 15 minutes. They turned out perfectly moist and soft, making them a fantastic and healthy breakfast or snack for my little one (and myself). The recipe made just over two dozen mini muffins, so I used the extra batter to make more on a greased cookie sheet. They may not be as visually appealing, but they taste just as good!

Charles Wilson

05/19/2023 09:48:40 AM

I recently baked a batch of these muffins and they turned out quite nice and tasty, with a mild flavor. I used a convection oven set at 350°F for 28 minutes, as 20 minutes wasn't enough for them to be done. In my recipe, I included 4 tablespoons of water and 3 tablespoons of molasses, along with 1 1/4 cups of organic brown sugar (not packed). For the flour, I used 2/3 cup of Living Intentions Sprouted Flour (gluten-free) and 1 cup of One Degree Organic Sprouted Whole Wheat. I added 2 teaspoons of baking powder and skipped the soda. Unfortunately, I forgot to add the raisins this time, but I believe they would have added more sweetness and elevated these muffins to a 5-star "plant strong" rating. Overall, a very nice recipe, looking forward to making it again. Thank you!

Patricia Rodriguez

11/02/2023 05:04:10 AM

Fantastic! I followed the recipe update from Astrophe and decided to use the entire can of pumpkin without adding applesauce. I also increased the amount of whole wheat flour to 2/3 cup and reduced the amount of white flour to 1 cup. Next time, I'm thinking of using all whole wheat flour and adding some extra gluten. I blended whole flax seeds in a blender to create flax seed meal. The end result was 12 delicious muffins that turned out to be a hit!

Dorothy Anderson

12/28/2023 11:40:21 PM

I absolutely adored this recipe! It was a huge hit with everyone, especially since my daughter has a milk allergy. We've already made this recipe multiple times. I decided to use 1 cup of whole wheat flour (not pastry) and 2/3 cup of all-purpose flour. For the sweetness, I tried it with 1 cup of sugar the first time and 3/4 cup of brown sugar the second time, and both versions turned out equally delicious! In our family (including my 4-year-old and 2 1-year-olds), we preferred them as muffins. My husband was thrilled when I divided the batter and added chocolate chips to half of them!

Catherine Jones

04/09/2024 04:35:58 PM

Absolutely loved this recipe! I prepared it for Thanksgiving with the help of the Voicipe app, which guided me through the directions as I cooked. I decided to reduce the amount of sugar by half, and yet the dish turned out incredibly moist and tasty!

Maria Gonzalez

07/30/2024 04:01:27 PM

Another fantastic recipe to keep in my collection! I suggest adding "Vegan" to the Recipe title. I substituted Coconut Oil for Canola Oil because I ran out of it at home. I baked it in a slightly smaller disposable aluminum foil pan, lightly sprayed with non-stick oil for easy removal. The dish puffed up beautifully and turned out incredibly moist!

Aaron Edwards

01/27/2023 11:16:05 AM

This recipe is absolutely delightful as it is! Even those in my family who aren't fans of pumpkin thoroughly enjoy this bread. None of us follow a vegan diet, but my youngest son has multiple food allergies, including eggs. It brings me such joy when I can prepare a dish that all six of us can savor together.

Susan Rivera

01/21/2025 08:38:22 PM

This dessert is overly sweet, overpowering the taste of the pumpkin completely. I rated it 4 stars as I believe it has great potential with a slight adjustment. I plan to use only 1 cup, or maybe even less, next time.

Jessica Martin

03/15/2023 01:03:53 PM

I'm not much of a cook, but I'm trying to learn with my 3-year-old by my side. We were out of eggs and I didn't feel like going to the store, so I stumbled upon this recipe. It turned out fantastic! It was a bit chewy but really moist, and my 3-year-old thought it tasted like "cake." Even my husband enjoyed it. Quick, simple, and delicious. Definitely making this again.

Michelle Adams

03/05/2025 06:55:24 AM

The dish turned out wonderfully! I decided to sprinkle sunflower seeds on top, which really enhanced the appearance. (Check out my photo??)

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