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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!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Bread
Servings: 6 -8
Author: Jenn


  • 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!