Tired of plain ‘ol pumpkin bread? Try this Pumpkin Quinoa Gingerbread! It has all the yumminess of pumpkin bread and gingerbread combined but also has quinoa added in to make it more moist and healthy!
Dude. Strep throat sucks. I’ve never had it before and it’s beating the pants off me. I wouldn’t wish this on my worst enemy! Lucky for you, I’ve been a crazy baking fiend these last few weeks and have plenty of awesome recipes to share with you while I wallow in self-despair over this stupid sickness.
For example, check out this Pumpkin Quinoa Gingerbread. Whaaaa? Quinoa? In a bread? Yup.
On the same day, I made this bread, I also made pumpkin chocolate chip cookies that are pretty dang awesome. Guess which was the first to get eaten up? This bread! I was actually quite shocked.
When I sat down to edit these pictures, my oldest came over and was watching me. He’s sort of my unofficial picture guy. He tells me which ones he likes and doesn’t like. It’s nice to have someone that not only cares, but that will help me and give me constructive criticism and he’s only 11. Anyway, he said “Oh that bread. That was so good. Now I’m getting hungry.” I said, “Yeah, it was awesome that it had quinoa in it too, huh?” He gave me a open mouth stare. He had no clue there was quinoa in it! Score! I thought he knew.
This bread is dense yet soooo moist. It’s very hearty and filling. It’s not your typical sweet bread with the addition of molasses and quinoa but my family loved it! It’s definitely worth trying and seeing if you like the flavor profile. I happen to love this bread! You can make it without the quinoa too and it’s fantastic!
Pumpkin Quinoa Gingerbread
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1 tsp. ground ginger
- 1 cup canned pure pumpkin not pie filling
- 1/2 - 1 cup cooked quinoa I use 1 cup but you can taste it less if you only use 1/2
- 1/4-1/2 cup molasses
- 2 eggs
- 1/3 cup softened unsalted butter
- 1/4 cup milk
- 1/4 cup finely chopped nuts
- 2 Tbsp. sugar
- Preheat oven to 350º. Spray a large loaf pan or two smaller sized loaf pans with cooking spray.
- In a stand mixer, stir the cup of white whole wheat flour with the brown sugar, baking powder, cinnamon, baking soda, and ginger.
- Add in the pumpkin, quinoa, molasses, eggs, butter and milk and beat on low for 30 seconds and then medium for 2 minutes. Now add in the remaining cup of flour and beat for 2 more minutes.
- Pour batter into prepared loaf pan(s).
- For the topping: mix nuts and sugar together and sprinkle over batter.
- Bake for 50-70 minutes, depending on size of loaf pan(s). (I use one large 5x9 pan and it makes one huge loaf but takes the full 70 minutes to cook). Check your bread by using the toothpick method; if a toothpick inserted comes out clean, your bread is cooked.
- Cool 10 minutes, remove from pan(s) and onto a cooling rack. Serve and enjoy!