Quinoa Pumpkin Bread

Quinoa Pumpkin Bread

Updated: October 28, 2019

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This quinoa pumpkin bread recipe is a delicious way to take advantage of seasonal flavors and aromas. Pumpkin gives this bread a wide range of nutrients, including magnesium, zinc, and vitamins A and E. The protein and dietary fiber come from a mix of two gluten-free flours made from quinoa and oats. Along with pumpkin puree, they give this loaf its moist and dense consistency, while its flavor and aroma come from maple syrup and an assortment of warming spices, like cinnamon, ginger, and nutmeg.

Servings

8-12 slices

Total time

1h 12min

Cook time

1h 12min
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Ingredients

Made with:

Red Quinoa Flour
$14.99
Red Quinoa Flour
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Directions

  1. Preheat the oven to 325°F (165°C). Lightly oil a 9x5 loaf pan, line it with parchment paper, and set aside.
  2. Mix all of the dry ingredients in a bowl.
  3. In a separate bowl, mix all of the wet ingredients.
  4. Combine both contents.
  5. Add crushed chocolate (or chocolate chips) and give it a mix.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the bread rest before cutting into it. Enjoy!

For convenience, feel free to use store-bought pumpkin puree, or if you're up for going the extra mile, try this easy homemade pumpkin puree—it takes almost no time and adds a fresh, rich flavor!

This quinoa-enhanced pumpkin bread will keep fresh for a few days. You may also choose to wrap the slices in plastic and freeze them to be lightly toasted when you are ready to enjoy them.

For extra flavor, garnish with peanut butter, a drizzle of maple syrup, or a sprinkle of crushed nuts.

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