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.
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.
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!
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!
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.