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.
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!
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!
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!
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.
1cupcoconut sugar, or other unrefined granulated sugar
¼cupcoconut oil, in a liquid state
¼cupunsweetened apple sauce
1flax egg, 1 Tablespoon ground flaxseed + 3 Tablespoons water
¼cupdairy-free mini chocolate chips, chopped pecans or chopped walnuts (optional)
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.
If you can’t find pumpkin pie spice you can easily make your own blend using cinnamon, nutmeg, cloves and ginger.