Pumpkin Flax Quickbread

Ingredients and Weight:

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon (4g) baking soda
• 1/2 teaspoon (2g) baking powder
• 1/2 teaspoon (2g) salt
• 1/2 teaspoon (2g) ground cinnamon
• 1/2 cup (120ml) canola oil, plus more for greasing the pan
• 1 cup (200g) canned pumpkin puree
• 1/2 cup (100g) plain Greek yogurt
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1/4 cup (40g) ground flaxseed
• 1/4 cup (20g) chopped walnuts (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 2 out of 5 (simple)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together the oil, pumpkin puree, yogurt, sugar, eggs, and ground flaxseed.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
5. Fold in the walnuts, if desired.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the quickbread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 250 per slice
• Fat: 12g
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful
• Sweet and spicy
• Perfect for weekday breakfasts and weekend brunches
• Makes 8 slices

User Comments:

• "This quickbread is so easy to make and turns out perfect every time."
• "The pumpkin flavor is subtle but present, and the flaxseed adds a nice nutty crunch."
• "I love to serve this with a dollop of whipped cream or a drizzle of honey."
• "This is a great way to use up leftover pumpkin puree."
• "I made this for a brunch party and it was a hit!"

Special Precautions and Tips:

• Be sure to use canned pumpkin puree, not pumpkin pie filling.
• If you don't have ground flaxseed, you can grind whole flaxseeds in a coffee grinder or a food processor.
• If you don't have walnuts, you can substitute another type of nut, such as pecans or almonds.
• This quickbread can be stored at room temperature for up to 3 days.