VEGAN PUMPKIN QUINOA FLOUR BREAD
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
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 BREAD
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
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 BREAD
This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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