Gluten Free Customizable Quinoa Bread Recipe
This is an easy bread to make and you can swap the fruit to make it work best for the season you’re in.
Servings: 1 Loaf
Calories: 2034kcal
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling or fruit puree of choice
- ¼ cup almond milk plus 1-2 tablespoons more if needed
- 3 tablespoons coconut oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅔ cup coconut sugar
- 1 cup gluten-free all-purpose flour
- ½ cup quinoa flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- ½ cup chocolate chips or add-ins of choice optional
Instructions
- Preheat the oven to 350ºF. Line an 8x4-inch loaf pan with parchment paper and then spray the paper with gluten-free nonstick cooking spray.
- In a large mixing bowl, beat together the pumpkin puree, ¼ cup almond milk, the coconut oil, egg, and vanilla until smooth. Add the sugar and beat until combined.
- Add the flours, baking powder, baking soda, and spices, and stir together until well incorporated. If the mixture seems too dry, stir in 1-2 tablespoons more milk, as needed. Fold in the add-ins, if using.
- Transfer the dough to the prepared pan. Sprinkle with a little extra sugar and cinnamon. Bake on the center rack for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes in the pan then transfer to a wire rack to cool completely. Slice and serve.
Nutrition
Calories: 2034kcal | Carbohydrates: 289g | Protein: 34g | Fat: 89g | Saturated Fat: 58g | Cholesterol: 169mg | Sodium: 1832mg | Potassium: 1681mg | Fiber: 31g | Sugar: 115g | Vitamin A: 38365IU | Vitamin C: 10.3mg | Calcium: 601mg | Iron: 17.4mg