Pumpkin Loaf

Name: Pumpkin Loaf
Ingredients: 2¼ cups (560 mL) quinoa flour; 1 cup (250 mL) all-purpose flour; 2 tsp (10 mL) baking soda; 1 tsp (5 mL) ground cinnamon; 1 tsp (5 mL) ground nutmeg; ½ tsp (2 mL) salt; ⅔ cup (160 mL) milk; 1 Tbsp (15 mL) white vinegar; 2 cups (500 mL) pumpkin purée; ¾ cup (185 mL) packed brown sugar; ¾ cup (185 mL) white sugar; ½ cup (125 mL) applesauce; ½ cup (125 mL) vegetable oil; 4 large eggs

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This deliciously moist pumpkin loaf will fill your kitchen with the comforting smell of autumn spices. Make it extra luxurious by topping it with the cream cheese frosting recipe from the Carrot Cake. (You will only need to make half the frosting.)

Ingredients

2¼ cups (560 mL) quinoa flour
1 cup (250

Autumn
Cake
Vegetarian

Method

Preheat the oven to 350°F (180°C). Lightly grease two 9- × 5-inch (2 L) loaf pans or spray with cooking oil.

In a large bowl, combine the quinoa flour, all-purpose flour, baking soda, cinnamon, nutmeg and salt.

Combine the milk and vinegar in a small bowl and set aside.