Gluten Free Quinoa Pumpkin Bread

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"Gluten Free Quinoa Pumpkin Bread"

Quinoa flour, coconut oil, and spices of nutmeg and cinnamon give this pumpkin bread a fiber and flavor boost! Other great tips… add orange and lemon zest for a flavor “pop” and for nut lovers; mix in a quarter cup of chopped walnuts for the ultimate super food boost.

Gluten Free Quinoa Pumpkin Bread
Makes 2 loaves

  • 1 ½ cups almond flour
  • 1 1/2 cups quinoa flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoons sea salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated ginger root
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 3 egg whites, beaten to stiff peaks
  • 3 tablespoons flaxseed meal mixed with enough hot water to make ½ cup
  • ½ cup coconut oil
  • 2/3 cup water
  • 2 cups cooked and mashed pumpkin (or canned)
  1. Preheat oven to 350 degrees. Grease two loaf pans with a little extra coconut oil and dust with a little quinoa flour. Tap out excess flour.
  2. In a large mixing bowl, whisk together almond flour, quinoa flour, baking soda, sea salt, nutmeg, cinnamon, ginger, sugar, and brown sugar. Mix well.
  3. In a separate medium mixing bowl, whisk together pumpkin, coconut oil, flaxseed, and water until blended. Using a wooden spoon, incorporate the pumpkin mixture into the flour mixture until just combined. Fold in egg whites. Do not over-mix.
  4. Pour into prepared loaf pans and bake for about 45 minutes or until toothpick inserted comes out clean.

Nutrition

Serving size: 1/10 of loaf

Calories: 452

Fat: 21.5

Carbohydrates: 64.4 g

Protein: 8.9 g

Fiber: 4.1 g

Sodium: 146.2

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Susan Irby
She is a TV/Radio show host : Bikini Lifestyles "Wine, Dine, and Workout", 8-time healthy cookbook author, healthy lifestyle expert. She provide the healthy lifestyle tools you need for a "bikini" lifestyle! Changing the world one healthy bite and workout at a time!
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