Vegan Pumpkin Quinoa Flour Bread Recipes

Steps:

• 1. Preheat oven to 350F and grease a 9x4x4 bread pan
• 2. In a small grinder or food processor, combine oats and flax seeds, and grind until you have a fine, uniform powder (should be the consistency of flour)
• 3. In a large bowl, combine all dry ingredients (except for the pepitas). Use a whisk to make sure they are well-mixed.
• 4. In a smaller bowl, combine all wet ingredients, again mixing well.
• 5. Fold the wet ingredients into the dry ingredients, mixing with a spoon. Stir only until all dry ingredients are moistened.
• 6. Transfer the batter into the greased bread pan and sprinkle with pepitas. Cover pan with an aluminum foil tent and bake at 350F for 25 minutes.
• 7. Remove tin foil and check the consistency of the bread - it should be slightly springy when pressed in the middle. Return to the oven, uncovered, for an additional 5 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.