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 + vegan.
Servings: 1 loaf / 10 slices
- 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)
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.
Serving: 1slice | Calories: 215kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Fiber: 2g | Sugar: 21g