~Recipe Monday – Pumpkin Flax Quickbread

Instead of pumpkin pie why not change it up and make some pumpkin bread?  Why not try this healthy flax quickbread from Allrecipes?  I bet this not only tastes delicious but also smells wonderful while baking. 

Pumpkin Flax Quickbread

Prep time: 10 minutes

Cook time: 1 hr 10 minutes

Ingredients

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

Directions

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.

~Flax Banana Bread Recipe~

Ever get tired of making the same banana bread recipe?  I had 2 lonely bananas that were getting a little too ripe on my counter.  I didn’t want to use my typical banana bread recipe so I went searching on Prevention Magazine’s website (www.prevention.com) and found this flax banana bread recipe.  Not only is this a healthy recipe but it tastes delicious too!  Next time I make this I will be adding walnuts.  Also instead of making bread I used this recipe to make muffins, still bake at 350°F but lowered the baking time to 20 minutes.  

Ingredients

• 1/2 cup packed light brown sugar
• 1/2 cup low-fat buttermilk
• 1/4 cup fat-free egg substitute
• 3 tablespoons canola oil
• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 3/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup pureed bananas (about 2 medium bananas)

Directions

1.  Preheat the oven to 350°F. Coat a nonstick 8- x 4-inch loaf pan with cooking spray.

2.  In a large bowl, combine the sugar, buttermilk, egg substitute, and oil. Whisk until smooth.

3.  In a medium bowl, combine the all-purpose flour, whole-wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix.

4.  Add to the liquid ingredients, and stir just until blended; do not over mix. Add the bananas and stir to mix.

5.  Pour into the prepared pan. Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

*Recipe Tips*

For best results, choose very ripe bananas, place them in a blender or food processor, and puree until smooth. Ground flaxseed is sold in natural food stores. Store any unused flaxseed in a tightly sealed container in the refrigerator or freezer.

*Recipe courtesy of www.prevention.com*