The first of the pumpkin loaves! I made one other pumpkin thing but this is more specifically FALL BAKING status. Because it’s suddenly freezing here and I’ve begun wondering how I survived in Oregon and also, where have all my warm clothes and layers gone?! I think I purged them from my wardrobe in a fit of frustration…. and now it’s become tank top, sweatshirt, scarf, fleece. Which is working tolerably well but… clearly I need help in the wardrobe department. Probably because whenever I try to buy sensible things I end up with boots and scarves and jewelry and don’t judge me, I know you have your weaknesses too, I see you over there on Etsy and Modcloth and Pinterest… oh wait, just me?!
Also ps. Sorry for the slight awkwardness of the photos. I ate a bunch of the loaf before I realized it was good enough to share…. so you get half eaten loaf. I know that is sooooo appealing.
On another semi unrelated note, I only have one more round of midterms and then it’s Thanksgiving! THANK GOODNESS. I have never been so grateful for the end of midterms in my life. Three rounds, so gross. I can’t really believe that I’m already only 3 weeks away from the end of the quarter. Can someone explain how that happened?! Mind blown. I have a feeling opera and jazzercise will get me through the last three weeks of medstats. And that will be my last three weeks of medstats EVER because obviously I am never doing that again.
I’ve been drawing again as a break from the madness:
Jessie says hello, with drool:
SO! Baking = coping mechanism. Let’s do this.
This bread is lightly sweet but so very fall-y and pumpkin-y and satisfying and delicious. I like the walnuts in there for texture but if that’s not your thing, chocolate would be just as good. It’s also stuffed full of beta carotene antioxidants, which is just generally fab.
Quinoa Flour Pumpkin Carrot Bread
Vegan, refined sugar free, whole grain, can be gluten free! Friendly for IBS too since it has lots of great soluble fiber. Just in case you’re blessed with that sort of fun thing… it also might be fodmap friendly, depending on your fodmap tolerance; it was totes fine for me but it depends on you and your bod!
Yield: 1 loaf
- 1 c quinoa flour, toasted*
- 2/3 c whole spelt flour**
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- heaping 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 c pure pumpkin puree
- 1/3 c pure maple syrup
- 1/4 c coconut oil, melted
- 1/4 c unsweetened applesauce
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed + 3 tbsp water; let sit for 5 minutes
- 2 large carrots, grated
- 1/4 c walnuts, chopped
*toasting gets rid of the natural bitterness — I do it in a skillet over medium heat, stirring occasionally, for about five minutes or until the flour smells toasty
** Replace with more quinoa flour for gluten free!
Preheat the oven to 350, and lightly grease a standard loaf pan with coconut oil or your greasing thingy of choice.
In a large bowl, whisk together toasted quinoa flour, spelt flour, baking soda and powder, sea salt, cinnamon, ginger, and nutmeg. In a smaller bowl, whisk or stir or whatever with your fave implement the pumpkin puree, maple, coconut oil, applesauce, vanilla, and gelled flax egg. Toss this whole bucket of delicious into your dry ingredients, and stir until combined. Add in carrots and walnuts about halfway and stir until the dry mix is incorporated. The batter will be pretty thick – spread it into your prepared loaf pan, and bake for 40-50 minutes, or until a tester comes out clean. I had my timer set for 46 minutes, but my loaf came out perfectly at 42 — I started smelling it baking, and I don’t trust my super hot and uneven oven, so I tested it and it was actually perfect, so out it came. Let cool for about 10 minutes in the pan, then turn out onto a rack to cool completely.
Leftovers store best wrapped in foil in the fridge.