quickbread - pumpkin (squash/sweetpotato) chocolate chip quinoa bread/muffin

By tinathorn

Ingredients

• 1 cup pumpkin
• 1/4 cup almond milk
• 3 tablespoons coconut oil
• 1 egg
• 1 teaspoon vanilla extract
• 2/3 cup coconut sugar
• 1 cup Bob's Red Mill 1-to-1 Baking Flour
• 1/2 cup quinoa flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup quinoa
• 1/2 cup chocolate chips

Details

Servings 1
Preparation time 15mins
Cooking time 75mins
Adapted from simplyquinoa.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray the uncovered sides with cooking spray.
In a large mixing bowl, beat together pumpkin, almond milk, coconut oil, egg and vanilla until smooth. Add sugar and beat until combined.
Add remaining ingredients, minus quinoa and chocolate chips, and stir together until well incorporated. Fold in quinoa and chocolate chips.
Transfer dough to prepared pan. Sprinkle with a little extra sugar and cinnamon. Bake on center rack for 55 - 65 minutes until a toothpick inserted into the center comes out clean.
Let cool for 5 minutes in pan then transfer to a wire rack and cool completely.
Slice and serve.