Psalm 34:8
Taste and see that the Lord is good; blessed is the one who takes refuge in him.
So Delicious Pumpkin Chocolate Chip Quinoa Bread
This is totally yummy! Even my husband who does not like pumpkin, likes it! It is moist and sweet, chocolatey and yet not. The cinnamon and nutmeg blast through beautifully and there is no crumbliness as one finds with many gluten free recipes. I hope you enjoy it as much as I do. Make it and let me know. Blessings. BB
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 1 loaf, 18 – 20 slices
Serving Size: 1 – 2 slices
Ingredients
1 cup pumpkin
1/4 cup almond milk
3 tablespoons coconut oil
1 egg
1 teaspoon vanilla extract
2/3 cup coconut sugar
1 cup Bob’s Red Mill 1-to-1 Baking Flour
1/2 cup quinoa flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup quinoa
1/2 cup chocolate chips
Instructions
Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper
and spray the uncovered sides with cooking spray.
In a large mixing bowl, beat together pumpkin, almond milk, coconut oil, egg and
vanilla until smooth. Add sugar and beat until combined.
Add remaining ingredients, minus quinoa and chocolate chips, and stir together
until well incorporated. Fold in quinoa and chocolate chips.
Transfer dough to prepared pan. Sprinkle with a little extra sugar and cinnamon.
Bake on center rack for 55 – 65 minutes until a toothpick inserted into the
center comes out clean.
Let cool for 5 minutes in pan then transfer to a wire rack and cool completely.
Slice and serve.
Matt Burhart from