Pumpkin Quinoa Bread Recipes

PUMPKIN QUINOA BREAD

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.

VEGAN PUMPKIN QUINOA FLOUR BREAD

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.

PUMPKIN QUINOA MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
• In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
• In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
• Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.