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!
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