Pumpkin Quinoa Bread

Quinoa Pumpkin Bread is everything a pumpkin bread should be, and more. It's packed with protein and gluten free from the use of quinoa flour, and is egg free too!

Pumpkin Quinoa Bread

Since discovering quinoa flour

I've had so much fun experimenting with it. I haven't done much baking since becoming gluten intolerant, so it's been a real treat to bake breads and cookies again. This pumpkin quick bread is moist and tender, with a rich and nutty flavor from the quinoa flour. If you've never tried quinoa before, it has a yummy, but unique flavor that can take some getting used to.

I've been enjoying it for over 2 years and love it, but if you've never eaten quinoa before, I suggest starting out by using half quinoa flour and half gluten free all-purpose flour in this recipe. Once you get used to it's earthy, nutty flavor though, I know you'll love it just as much as I do.

Quinoa Pumpkin Bread

Quinoa pumpkin bread

is packed with yummy pumpkin pie spice and cinnamon flavor, and is also egg free, a food I'm allergic to. While baking without eggs can be tricky I've found an amazing egg replacer called aquafaba, which is the thick liquid that results from soaking chickpeas in water for a long period of time. It has the ability to replace eggs in recipes, and can even be used to make meringue!

This bread is good as is or even more delicious toasted and topped with butter, or my yummy Pumpkin Cream Cheese Spread. Or to make this bread even more tasty, try adding chocolate chips or chopped nuts for extra flavor and texture.

Pumpkin Quinoa Bread


1 2/3 cups quinoa flour (You can buy Quinoa Flour, or Make Your Own)
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie mix)
1/4 cup butter, melted
1/4 cup unsweetened apple sauce
3 tablespoons aqua faba (Just open up a can of chickpeas, and the liquid in the can is aquafaba)
1 teaspoon vanilla
1/4 cup chopped pecans or walnuts, or chocolate chips (Enjoy Life Semi-Sweet Chocolate Chips doesn't use refined sugar and is gluten free) (optional)


Preheat oven to 350 degrees F.
Grease an 8.5 x 2.5 x 2 sized loaf pan.
In a bowl whisk together the quinoa flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In a separate bowl stir together the pumpkin puree, butter, apple sauce, aqua faba, and vanilla until well blended.
Add the dry ingredients to the pumpkin mixture and stir until throughly combined. Fold in chocolate chips or nuts at this time if using.
Spoon batter into the prepared loaf pan (batter will be thick) and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool completely before removing from pan.
Cut into slices and serve.
Leftovers can be placed in an air tight container and stored in the refrigerator for up to 5 days.

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Have you ever baked with quinoa flour? What is your favorite recipe using it?

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