Hello November!

It’s been awhile since my last post, but I have still been in the kitchen developing new recipes to share. My schedule is very busy this Fall, but I am sitting down today with a cup of coffee and am determined to get this delicious Pumpkin Bread recipe to you all.

As my regulars know, I have been on a food elimination diet for some time due to food sensitivities, joint pain, rashes and reoccurring SIBO. It is important to work with a doctor who specializes in these health challenges to help you figure out how to approach healing. I have been able to figure out which foods I am reacting too and don’t work for my body and also make lifestyle changes, including more self care. No more rashes, joint pain, fatigue and tummy troubles.  I have introduced and have been using Quinoa in my baking and cooking now regularly. Quinoa is actually what is called a pseudo cereal grain and it in fact a seed.

Quinoa flour is absolutely delicious in this Pumpkin Bread recipe! It is a gluten free baking resource that has a nice nutrition profile with protein, fiber and these vitamins and minerals:

• Manganese. Found in high amounts in whole grains, this trace mineral is essential for metabolism, growth, and development
• Phosphorus. Often found in protein-rich foods, this mineral is essential for bone health and maintenance of various body tissues
• Copper. A mineral that is often lacking in the Western diet, copper is important for heart health
• Folate. One of the B vitamins, folate is essential for cell function and tissue growth and considered particularly important for pregnant women
• Iron. This essential mineral performs many important functions in your body, such as transporting oxygen in red blood cells.
• Magnesium. Important for many processes in your body, magnesium is often lacking in our diet
• Zinc. This mineral is important for overall health and participates in many chemical reactions in your body

I’ve been whipping up these mini Pumpkin Loaves for a few months now and still get the urge to make more when it’s gone. Don’t you love how cute a mini loaf is? They are good gifts too! This is the size mini loaf pan you will need for this loaf. It is 5.75″ x 3 1/4″ x 2.25″ and works perfectly for a nice domed loaf.

Here’s the recipe! I use maple sugar to sweeten the bread, but you can swap it out for any sugar such as organic cane, coconut, or date. I like the maple taste in this bread.

Gluten Free Mini Pumpkin Loaf with Quinoa Flour

Preheat your oven to 350°F.

Ingredients:

3/4 Cups of Quinoa Flour

1/4 Teaspoon of Baking Soda

1/8 Teaspoon of Baking Powder (corn free here)

3/4 Teaspoons of Pumpkin Pie Spice (I use Primal Palate)

1/4 Teaspoon of Sea Sale or Pink Salt

1/2 Cup of Canned Pumpkin Puree

1 Egg

1/4 Cup of Olive Oil or Avocado Oil

6 Tablespoons of Maple Sugar

Directions:

Cream together the maple sugar and oil. Then, add the egg and beat well until creamy. Add the pumpkin puree and beat. Sift together the dry ingredients, then add to the wet and beat until smooth.

Pour the batter into your greased mini pan, and bake for 25 to 35 minutes until the bread springs back to the touch and is baked through. Remove from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to completely cool.

Enjoy!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog.