Vegan Pumpkin Quinoa Flour Bread

Jessi B

By
@capsfan91

There's really no better time of the year that Autumn - from the chill in the air in the morning to the fact that it's suddenly acceptable to make EVERYTHING pumpkin flavored. This recipe came about after finishing my first round of exams this year, and turned out even better than I had hoped - the end product is a moist, delicious pumpkin bread that no one guessed was healthy, yet alone gluten free and vegan.


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Rating:

Serves:

14

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
oatmeal, uncooked
3 Tbsp
flax seeds
1/2 c
quinoa flour
1/2 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
sea salt
1/4 c
stevia in the raw
3 Tbsp
dark turbano sugar (or brown sugar)
1 tsp
cinnamon
1 pinch
allspice
3 pinch
nutmeg
1/2 tsp
ground ginger
1 c
pumpkin, canned
1/2 c
apple sauce
1/4 c
warm water
1/2 tsp
vanilla extract
1/4 tsp
almond extract
2 Tbsp
virgin coconut oil, melted
2 Tbsp
roasted pepitas

Directions Step-By-Step

1
Preheat oven to 350F and grease a 9x4x4 bread pan
2
In a small grinder or food processor, combine oats and flax seeds, and grind until you have a fine, uniform powder (should be the consistency of flour)
3
In a large bowl, combine all dry ingredients (except for the pepitas). Use a whisk to make sure they are well-mixed.
4
In a smaller bowl, combine all wet ingredients, again mixing well.
5
Fold the wet ingredients into the dry ingredients, mixing with a spoon. Stir only until all dry ingredients are moistened.
6
Transfer the batter into the greased bread pan and sprinkle with pepitas. Cover pan with an aluminum foil tent and bake at 350F for 25 minutes.
7
Remove tin foil and check the consistency of the bread - it should be slightly springy when pressed in the middle. Return to the oven, uncovered, for an additional 5 minutes.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Healthy