Quinoa Pumpkin Bread

Quinoa Pumpkin Bread Recipe. A densely nutritious treat that you'll make all the time! Read more on lightenupblog.co

This is probably my favourite recipe from the Autumn Guide… or maybe the pancakes…. no, the truffles! At any rate, this bread is on high rotation in this household. Pumpkin is the vegetable (well, really a fruit as it has seeds) that we think of in Autumn. Any type of pumpkin will work well in this recipe. Roast a massive batch at a time and freeze in cup portions to use for later. I have more recipes to use up your mashed frozen pumpkin in the Autumn Guide, including those pancakes  🙂 This wonderful dense bread is such a filling breakfast. I love a bit of salty butter on top to bring out all the wonderful flavours. Using freshly cracked walnuts will add some sweetness. They’re in season, too! Don’t be tempted to skip the washing and soaking of the quinoa as these steps ensure that your bread will cook evenly and without a bitter aftertaste. It freezes really well wrapped in greaseproof paper then cling film. Leave some in the freezer at work for munchie attacks: defrost first then toast in the sandwich press.

Quinoa Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
Serves: lots
  • 300g quinoa
  • 2 cups (400g) cooked pumpkin
  • 5 eggs
  • 1 cup chopped walnuts
  • ¼ cup rice malt syrup
  • ¼ cup oil (olive or macadamia)
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • grind of salt
  • dash of lemon juice
  1. Measure out your quinoa, rinse very well (until water runs clear), and soak overnight. If you soak without washing, all the bitterness will soak into the seed.
  2. Wash and rinse quinoa again before cooking.
  3. Preheat fan-forced oven to 160 degrees Centigrade.
  4. Mix oil and rice malt syrup together, warming if needed to mix well.
  5. In a bowl (or preferably a blender), add this mixture to your eggs and pumpkin. Mix well, but you don’t need to completely macerate the quinoa seeds.
  6. Add your quinoa and all other ingredients.
  7. Pour mix into a loaf pan lined with greaseproof paper and bake for one and three quarter hours (truly!).
  8. Wait until cool to turn out and cut