Gluten-Free Pumpkin Bread with Chocolate Chips via simplyquinoa.com

Yes, yes, YES!

It’s that time of year again. The time of year where we get to break out our chunky knit sweaters, tall boots, and scarves. The time of year where the air starts to get crisp and the leaves begin to change colors. The time of year where apples are fresh and flavorful. The time of year where the days are getting shorter and we’re getting shrouded in darkness earlier and earlier. It’s autumn.

Which most importantly means only one thing: it’s pumpkin season, my friends.

There’s something magical about this time of year – whether it’s the holidays, the traditions, or the fact that pumpkin recipes bring my memories back to life fall – there’s no question that autumn is special.

I personally love fall – not just for the food, but also for the natural beauty. I was spoiled growing up in Vermont where the foliage is simply spectacular. If you haven’t visited our little state, come in the fall, you certainly won’t regret it.

But when it comes to seasonal food, autumn takes the cake.

I’m pretty much obsessed with every piece of fresh fall produce, including: apples, pears, cranberries, pumpkins, acorn squash, spaghetti squash, really any squash varieties, and more.

It’s pumpkin though that truly makes me smile.

I think what I love most about pumpkin, aside from my mother’s fabulous pumpkin pie, is that you can blur the lines between sweet and savory (and yes, I’ll be sharing a dairy-free of her pumpkin pie with you version of very soon).

You can have pumpkin for breakfast, lunch, dinner and dessert 🙂

But while you can use pumpkin in savory dishes like mac and cheese, pizza, scones and more, today we’re talking about my latest pumpkin creation, which comes in the form of a gluten-free pumpkin chocolate chip quinoa bread.

I really enjoy making gluten-free quick breads. There’s no end to the possibilities you can play around with – whatever strikes your fancy, just run with it – and fortunately, they come together quite effortlessly.

This pumpkin quinoa bread for example? It takes common ingredients you likely have on hand already and can be made in just one bowl.

Yes, just one bowl.

But what makes this bread exceptionally simple to whip up is that instead of pulling together a blend of a bunch of different flours, trying to balance out the flavors and textures, this bread uses just one easy flour blend.

To create the ultimate pumpkin bread, I chose to use a blend of Bob’s Red Mill 1-to-1 baking flour (which by now you know I simply adore) and quinoa flour, and yes, you guessed it, it couldn’t be more perfect. Just like the donuts we had last week, this chocolate chip pumpkin bread is everything that I love about autumn and gluten-free baking, wrapped up into one loaf of tender bread.

Just a slice will show that gluten-free baked goods really can be better than the “real” thing 🙂

PS: if you make this recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA – I want to see your creations!

Prep: 15

Cook: 1

Total: 1 15

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.

Nutrition

cuisine: American

course: bread

Pumpkin Chocolate Chip Quinoa Bread