Quinoa Flour Pumpkin Bread

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 and vegan.

HELLO there! I’m having one of those blogger breakdown moments where I have waaay too much stuff to share and not enough time to write everything. CONTENT OVERLOAD. I want to tell you guys all about my recent trips, show you some house updates, gush about my new found love for Orangetheory Fitness and give an update on my amenorrhea, but all of that has to wait because this pumpkin bread must be shared! I made it last month and I simply can’t keep the recipe to myself any longer.

Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender chocolate chip pumpkin bread is everything a pumpkin quick bread should be but a tad healthier, gluten-free and vegan.

You can thank me later…

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.

Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender chocolate chip pumpkin bread is everything a pumpkin quick bread should be but a tad healthier, gluten-free and vegan.

So what’s the deal with this bread? Well, I started with my to-go pumpkin bread recipe but switching it up a bit by making it without eggs, milk or butter so it’s vegan AND with quinoa flour so it’s completely gluten-free as well!

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 it’s 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 these gluten-free gingersnap cookies or this pumpkin bread) 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!

Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender chocolate chip pumpkin bread is everything a pumpkin quick bread should be but a tad healthier, gluten-free and vegan.

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.

Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender chocolate chip pumpkin bread is everything a pumpkin quick bread should be but a tad healthier, gluten-free and vegan.

If you make this quinoa flour pumpkin bread, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.

 

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Quinoa Flour Pumpkin Bread


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf / 10 slices

Description

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 and vegan.


Ingredients

  • 1 2/3 cups quinoa flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice (see note)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup canned pumpkin puree
  • 1 cup coconut sugar (or other unrefined granulated sugar)
  • 1 teaspoon vanilla
  • 1/4 cup coconut oil, in a liquid state
  • 1/4 cup unsweetened apple sauce
  • 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
  • 1/4 cup dairy-free mini chocolate chips, chopped pecans or chopped walnuts (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

  • Category: Bread
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 215
  • Sugar: 21g
  • Fat: 7g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g

Keywords: quinoa pumpkin bread

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    40 comments
  1. 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.

    • 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. 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.

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

  4. 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. 🙂

  5. this looks so good !! I can’t wait to try it

    Looking at the nutritional info, though, when I printed it off, it says 2042 calories for 1 slice. I’m pretty sure 1 slice won’t be that much hehe. Just wanted to bring that to your attention

  6. Hi Brittany,
    Lovely recipe!
    I’m trying to get into cooking for myself with tasty, healthy recipes.
    I cannot source pumpkin so could I sub with butternut squash purée and the applesauce for a banana?

  7. Looks so yummy & healthy!
    What would be good substitutes for the quinoa flour? Would buckwheat flour or brown rice flour work too?

    • Hi Christy. I haven’t tried the recipe with any other flour, but I think your best bet would be an all-purpose gluten-free flour. Someone mentioned that they tried it with rice flour and the bread didn’t rise properly.

  8. I’m sending this recipe to my mom. She used to bake a lot of pumpkin bread, and stopped because it was so unhealthy. I need mah pumpkin bread fix!

  9. Yum! This looks and sounds incredible! I’ve never heard of quinoa flour before, but I love that it can be used 1:1 for AP flour.

    I’m so happy it’s finally pumpkin bread season! It will be so fun to celebrate with this recipe!
    xx Sydney

  10. Hey lady!! Long time no chat on the blogosphere 😀

    Just bookmarked this recipe – sounds divine! Ohhh I miss Fall in Virginia.. I’m just imagining it now. So romantic 🙂

    Good luck with everything! It sounds like you’ve got a lot going on!

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