Pumpkin Flax Quickbread Recipes

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PUMPKIN QUICK BREAD



Pumpkin Quick Bread image

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

1 cup applesauce
1 cup canned pumpkin
2/3 cup vegetable oil
3 eggs
1/2 cup milk
1/3 cup molasses
1 teaspoon vanilla extract
3-2/3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped dates
1 cup chopped pecans
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon

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.

PUMPKIN FLAX QUICKBREAD



Pumpkin Flax Quickbread image

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

2 tablespoons flax seed meal
6 tablespoons water
1 ½ cups sugar
1 cup canned pumpkin puree
½ cup applesauce
1 ⅓ 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

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



The Best Pumpkin Bread image

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

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

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 QUICK LOAF WITH CREAM CHEESE FILLING



Pumpkin Quick Loaf With Cream Cheese Filling image

We love the taste of pumpkin in our house, and I bake with it all year long, these quick breads are just so moist and delicious, and with the addition of the cream cheese filling.....well, it just can't get any better!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h25m

Yield 2 8x4 loaf cakes

Number Of Ingredients 17

1 (8 ounce) package cream cheese, room temp
1/2 cup sugar
1 tablespoon flour
1 large eggs or 1 large extra large egg
1 tablespoon finely grated orange rind
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon clove
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup oil (not olive oil)
2 large eggs
1 1/2 cups sugar
1 cup chopped walnuts (optional)

Steps:

  • Set oven to 325 degrees.
  • Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
  • In a med bowl, combine all filling ingredients until smooth; set aside.
  • In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
  • In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
  • Stir the pumpkin mixture into the flour mixture just until combined.
  • Fold in nuts, if using.
  • Pour half of the pumpkin bread batter evenly into prepared loaf pans.
  • Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
  • Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
  • Cool in pans for 10-15 minutes.
  • Remove to a rack to cool completely.
  • Store loaf bread in fridge, wrapped tightly.

Nutrition Facts : Calories 2168.7, Fat 101.9, SaturatedFat 31.6, Cholesterol 404, Sodium 1688.2, Carbohydrate 293.3, Fiber 4.2, Sugar 204.7, Protein 28

FLAXSEED BREAD



Flaxseed Bread image

"This hearty, whole grain bread is among my all-time favorites," says Jennifer Niemi of Kingston, Nova Scotia. "The flaxseed adds a nutty texture. Every slice is so satisfying."

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

1-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/2 cups fat-free milk
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons plus 1-1/2 teaspoons butter, divided
1/2 cup ground flaxseed
1/2 cup whole flaxseed

Steps:

  • In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a large saucepan, heat the milk, brown sugar, honey and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in ground and whole flaxseed until blended. Stir in enough remaining all-purpose flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into a loaf; place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Melt remaining butter; brush over bread. Cool.

Nutrition Facts : Calories 169 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED



Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed image

These whole wheat pumpkin-flax muffins are super moist and delicious!

Provided by douknowHim

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 cup whole wheat flour
½ cup oat bran
¼ cup flaxseed meal
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 egg, beaten
4 tablespoons canola oil
½ (30 ounce) can pumpkin pie filling (such as Libby's®)
⅔ cup applesauce
½ cup brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
  • Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
  • Spoon batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g

PUMPKIN OAT FLAX BARS



Pumpkin Oat Flax Bars image

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

4 tablespoons butter
3 egg whites
1/4 cup sugar
1 cup pumpkin
1 cup unsweetened applesauce
1 1/2 cups rolled oats
1 cup whole wheat flour
4 tablespoons flax seeds (ground)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 cup dried cranberries

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

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