Best Pumpkin Quinoa Bread Recipes

PUMPKIN QUINOA BREAD

Pumpkin Quinoa Bread image

A more nutritious and yummier pumpkin bread that adds quinoa for a slightly nutty and chewy texture.

Provided by jabguit

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

Ingredients

1 (15 ounce) can pumpkin puree
1 cup light brown sugar
1 cup white sugar
¾ cup canola oil
3 eggs
2 ½ cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup cooked quinoa
1 cup chopped walnuts
½ cup dried cranberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 64.9 g, Cholesterol 46.5 mg, Fat 22.6 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 2.2 g, Sodium 365.5 mg, Sugar 39.4 g

VEGAN PUMPKIN QUINOA FLOUR BREAD

Vegan Pumpkin Quinoa Flour Bread image

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,...

Provided by Jessi B

Categories Other Breakfast

Time 50m

Number Of Ingredients 19

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

Steps:

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.