Quinoa Flour Pumpkin Bread

DF GF V VG

Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender quinoa flour pumpkin bread is everything a pumpkin quick bread should be but a tad healthier. Gluten-free + vegan.

Pumpkin bread is one of my all-time favorite fall treats. As soon as the leaves start changing I start craving it and this year was no different. Full-blown fall hasn’t arrived here in Virginia just yet, but the day I was baking this luscious loaf our house sure smelled like it.

Quinoa flour pumpkin bread in a bread pan resting on a linen towel.

Once cooled this bread is moist and tender from the canned pumpkin and packed with pumpkin spice aroma and flavor. It’s everything a pumpkin quick bread should be but a tad healthier.

I will say, the bites with a chocolate chip are my absolute favorite. I mention that they’re optional in the recipe but you’re only allowed to leave them out if you must! And if you do, I would add in chopped pecans or walnuts instead — just to add a little texture. I’m a nut lover, but Isaac hates nuts in baked goods (and ice cream) so that’s why I add chocolate chips to pretty much everything.

Here’s What You Need

  • quinoa flour – naturally gluten-free, high in protein and fiber!
  • baking powder and baking soda – levening agents that allow this quick bread to rise.
  • pumpkin pie spice and cinnamon – spices that enhance the fall flavors. If you don’t have pumpkin pie spice on hand you can make your own using other spices you might already have in your pantry.
  • sea salt – salt is essential for bringing flavors together in any recipe.
  • pumpkin – make your own pumpkin puree or use store-bought! Just make sure you don’t grab pumpkin pie filling.
  • coconut sugar – I like baking with coconut sugar, it has a carmely flavor and a lower glycemic index than regular sugar.
  • vanilla extract – a perfect flavor enhancer when baking!
  • coconut oil – instead of butter we’re opting for coconut oil which is loaded with healthy fats.
  • unsweetened applesauce – applesauce also helps to keep this quick bread moist in place of butter. You can use homemade applesauce or use your favorite store-bought brand.
  • flaxseed – to keep this vegan and egg-free, we’re using a flaxseed egg. Just mix 1 Tablespoon of ground flaxseed with 3 Tablespoons of water. Let it sit for a few minutes to gel together.
  • mix-ins – chocolate chips are completely optional… but are they really?! Just make sure you’re using dairy-free if necessary – I really like the Enjoy Life brand. You can also add chopped pecans or chopped walnuts if you like crunch!
Sliced loaf of quinoa flour pumpkin bread on a piece of parchment paper.

Baking with Quinoa Flour

I love baking with quinoa flour because it’s a whole grain flour and is especially great for gluten-free baking because of its protein content. Since gluten is a protein, it is important to use high protein flours (like quinoa flour) when baking gluten-free. The protein from the quinoa flour will help provide structure, shape and rise – especially when making bread.

It has a rich, nutty flavor, which I like but it can sometimes be overpowering in mild-flavored baked goods. As long as you’re making something with a good amount of spice (like this pumpkin bread or these gluten-free gingersnap cookies) you probably won’t even notice it.

That said, if you’re new to using quinoa flour you may want to try toasting the flour ahead of time to help mellow the flavor a bit. You can also ease yourself in by using half quinoa flour and half all-purpose flour. Use gluten-free all-purpose flour if needed!

Sliced loaf of quinoa flour pumpkin bread on a piece of parchment paper.

How to Make Quinoa Flour Pumpkin Bread

Prep – Preheat your oven to 350°F. Prepare 1 regular-sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray, spreading on a thin layer of coconut oil or lining it with parchment paper.

Make flaxseed egg – Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel-like consistency forms.

Combine ingredients – In a large bowl, mix together the wet ingredients (pumpkin, sugar, vanilla, coconut oil, applesauce and flax egg) and mix together until well blended. In a separate bowl, whisk together the dry ingredients (quinoa flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Stir the dry ingredients into the pumpkin mixture until just blended.

Bake – Pour batter into the prepared loaf pan and place on the center rack of the oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Cool and enjoy – Allow the bread to cool before removing from the pan. Slice and enjoy!

Sliced loaf of pumpkin quinoa bread.

Storing & Reheating Tips

Kept in an air-tight container or bag in the fridge, this bread should keep for 4-5 days. To reheat, simply slice a piece off of the loaf and heat in the microwave for 15-30 seconds to take the chill off! You can also pop it into a toaster oven for about 1 minute.

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Quinoa Flour Pumpkin Bread

4 from 5 votes
Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender quinoa flour pumpkin bread is everything a pumpkin quick bread should be but a tad healthier. Gluten-free + vegan.
Sliced loaf of pumpkin quinoa bread.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf / 10 slices

Ingredients

  • 1 ⅔ cups quinoa flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice, see note
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin or homemade pumpkin puree
  • 1 cup coconut sugar, or other unrefined granulated sugar
  • 1 teaspoon vanilla
  • ¼ cup coconut oil, in a liquid state
  • ¼ cup unsweetened apple sauce
  • 1 flax egg, 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup dairy-free mini chocolate chips, chopped pecans or chopped walnuts (optional)

Instructions
 

  • Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray or spreading on a thin layer of coconut oil.
  • Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel-like consistency forms.
  • In a large bowl, mix together the wet ingredients (pumpkin, sugar, vanilla, coconut oil, apple sauce and flax egg) and mix together until well blended. In a separate bowl, whisk together the dry ingredients (quinoa flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Stir the dry ingredients into the pumpkin mixture until just blended.
  • Pour batter into the prepared loaf pan and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before removing from pan. Leftover bread will keep best in the fridge.

Notes

If you can’t find pumpkin pie spice you can easily make your own blend using cinnamon, nutmeg, cloves and ginger.

Nutrition

Serving: 1slice Calories: 215kcal Carbohydrates: 35g Protein: 3g Fat: 7g Fiber: 2g Sugar: 21g
Course: Bread
Cuisine: American
Keyword: quinoa pumpkin bread

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    40 comments
    1. Sandy
      November 20, 2019 AT 12:02 am

      1 star
      Followed the recipe exactly. 350 for an hour. Toothpick came out with crumbs. Back into the oven for 10 more min. Toothpick still came out with crumbs. Took the bread out anyway because the top was getting too dark. Completely cooled! Cut a slice and it was under done. Should I have left it in longer? This is my first time with quinoa flour.

      1. Brittany Mullins
        November 21, 2019 AT 5:29 pm

        Oh no!! I am so sorry to hear that, Sandy. And you didn’t change anything about the recipe? It could be that your oven doesn’t get as hot so it probably needed more time to cook. In the future, you can always cover the top with tin foil to prevent it from burning or getting too dark if the center still needs more time.

    2. Sherry
      January 30, 2019 AT 6:35 pm

      How can I decrease the sugar in this? I can’t eat a lot of added sugar, even if it’s natural. I can’t wait to try this! Thanks.

      1. Brittany Mullins
        January 31, 2019 AT 9:10 am

        Hi Sherry. I haven’t tried this recipe with less sugar so I’m not sure how it will turn out but I’d recommend using a zero-calorie sugar substitute like baking stevia or erythritol.You could also just try cutting the coconut sugar from 1 cup to 1/2 cup. It obviously won’t be as sweet but I bet it will still taste good!

    3. Tracy
      December 2, 2018 AT 6:13 pm

      Is the batter supposed to be thick like cookie dough or pourable? Asking for a friend. Wink wink.

      1. Brittany Mullins
        December 3, 2018 AT 9:47 am

        It should be pretty thick, Tracy. How did the bread turn out for you?

    4. Kathryn Simkins
      October 19, 2018 AT 8:41 am

      Thanks for sharing this recipe. I appreciate the comments about the substitutions for quinoa because I am allergic to quinoa.

    5. Crystal
      October 18, 2018 AT 7:25 pm

      5 stars
      Thank you for this recipe!! This has been a lovely baked treat for our family with multiple food sensitivities at the moment. I make it into 24 mini muffins, which come out beautifully at 350 for 18-20 min.

      I LOVE how these rise so nicely…so refreshing as the standard GF baked goods just don’t–we can even fool non-GF-eating friends with the light and fluffy texture. 🙂

      1. Crystal Gorishek
        December 21, 2019 AT 3:35 pm

        I’m going to adjust my bake time on the mini muffins to 9-12 min. at 350. We still make these at least once a month. In fact, I have the receipe memorized!:)

        1. Brittany Mullins
          December 23, 2019 AT 12:32 pm

          Ahh I love hearing that, Crystal. I’m so glad you love this recipe. 🙂

Parchment paper lined with protein balls.

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