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vegan pumpkin quinoa flour bread

14 Pinches 1 Photo
capsfan91 avatar
Beal City, MI
Updated on Sep 18, 2014

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.

prep time 20 Min
cook time 30 Min
method Bake
yield 14 serving(s)

Ingredients

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

How To Make vegan pumpkin quinoa flour bread

  • Step 1
    Preheat oven to 350F and grease a 9x4x4 bread pan
  • Step 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)
  • Step 3
    In a large bowl, combine all dry ingredients (except for the pepitas). Use a whisk to make sure they are well-mixed.
  • Step 4
    In a smaller bowl, combine all wet ingredients, again mixing well.
  • Step 5
    Fold the wet ingredients into the dry ingredients, mixing with a spoon. Stir only until all dry ingredients are moistened.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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