Mini Pumpkin Quinoa Loaf

I have yet to meet someone who is not a pumpkin lover!

Something about the melt-in-your-mouth texture it adds to baked goods  and seeing them on the front doorsteps in downtown Charleston, brings about feelings of nostalgia for me. Fall is my favorite season and pumpkins are the embodiment of it.

Yes, I realize the official start of fall is still a few weeks away, but when pumpkin is stocked in the grocery store, there is only one thing to do! Bake with it.

It doesn’t hurt to get the season started a little bit earlier, especially if that means pumpkin bread is involved.

If you have been following Nutrition By Mia for a few years, you know that I have a plethora of pumpkin recipes on my website. Each season I love experimenting with this ingredient in new ways.

Have you ever used a mini loaf pans? I just upgraded some of my bakeware to mini and I have been loving experimenting with new mini recipes. It cuts the bake time and makes the baking more fool-proof. If you are a party of one or two, then it’s a perfect investment of your household. 

This loaf is made with quinoa which is a whole grain packed with plant protein – a complete protein source, in fact.

It is also made with whole wheat flour and PUMPKIN, of course which is not only a good source of fiber, but beta carotene as well, the antioxidant precursor to our vitamin A.

If you make this mini loaf, be sure to share with me on Instagram!

Mini Pumpkin Quinoa Loaf

Mini Pumpkin Quinoa Loaf


Mini Pumpkin Spice Quinoa Loaf
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup pumpkin puree
  2. 1 egg
  3. 1/4 cup honey
  4. 1 tbsp coconut oil
  5. 1/4 cup vanilla yogurt
  6. 1 tsp cinnamon
  7. 2 tsp pumpkin pie spice
  8. 1 cup whole wheat flour
  9. 1/4 cup quinoa
  10. 1 tsp baking soda
  11. 1/4 tsp salt
Instructions
  1. Preheat oven to 325 F.
  2. In a medium mixing bowl, beat egg and combine with pumpkin.
  3. Add in honey, coconut oil and yogurt. Combine thoroughly and set aside.
  4. In another large mixing bowl, combine cinnamon, pumpkin pie spice, flour, quinoa, baking soda and salt.
  5. Combine wet and dry ingredients until you achieve a uniform batter.
  6. Divide batter in half and pour into two non-stick mini loaf pans.
  7. Bake for 25-30 minutes.
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