Get ready to revolutionize your baking game with a mind-blowing recipe that combines the wholesome goodness of quinoa, the rich warmth of pumpkin, and the irresistible allure of chocolate chips! This isn't just another bread recipe - it's a game-changing, nutrient-packed treat that proves healthy eating can be absolutely delicious. Imagine sinking your teeth into a moist, flavorful slice that's gluten-free, packed with protein, and tastes like a decadent dessert. Whether you're a health enthusiast, a curious baker, or someone who simply loves amazing food, this Pumpkin Chocolate Chip Quinoa Bread will become your new obsession!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup cooked quinoa
- 1 cup pumpkin puree
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil
- 2 eggs
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line with parchment paper.
- In a large mixing bowl, combine the cooked quinoa, pumpkin puree, honey (or maple syrup), melted coconut oil, and eggs. Whisk thoroughly until all ingredients are well incorporated and smooth.
- In a separate bowl, mix the almond flour, baking soda, salt, and ground cinnamon. Ensure all dry ingredients are evenly combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chocolate chips, reserving a small handful to sprinkle on top of the bread before baking.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer preservation.
Tips
- Quinoa Preparation: Ensure your quinoa is well-cooked and cooled before mixing. Slightly dried quinoa works best to prevent excess moisture.
- Mixing Technique: When combining wet and dry ingredients, use a gentle folding motion to keep the batter light and prevent dense bread.
- Chocolate Chip Distribution: Toss chocolate chips in a little almond flour before adding to prevent them from sinking to the bottom of the bread.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as slight variations can affect baking time and texture.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and maintain its structure.
- Storage Hack: Wrap the bread in parchment paper and then in a sealed container to maintain moisture and freshness.
- Customization: Feel free to swap chocolate chips with nuts or add a sprinkle of sea salt on top for extra flavor complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 6g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 35mg
