I’ve been having a grand time testing this beautiful bread with different flour blends, and to me, this quinoa flour version creates the best: a fabulous, nutty bread with lovely, cake-like texture. The added bonus is grinding the quinoa flour myself, in my trusty coffee grinder. (I grind mine on the “fine” grind option, twice. Of course quinoa flour can also be purchased, and it is wonderful too.) With a definite kind of 2017 pioneer spirit, it feels good to be able to make flour in my own kitchen from a grain I thoroughly love both for its taste and its nutritious high protein. No additives. You feel good, eating a slice of this honest loaf, with enough flair to make it really quite special.
Unassuming at first glance… and then, the magic is revealed upon slicing…
Quinoa Flour Pumpkin & Chocolate Bread
Red kuri is a delicious, brightly colored squash with fine, dense textured flesh. If you can’t find one at the market, sugar pie pumpkin or canned pumpkin works just fine. Makes one 9x5x2 inch or 8x4x3 inch loaf, or one 8 inch round.
- 1 3/4 c. quinoa flour
- 1 tbsp. coconut flour
- 2 tsp. aluminum free baking powder
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/3 c. olive oil
- 2/3 c. organic cane or coconut sugar
- 2 large organic eggs
- 1 c. mashed roast pumpkin or red kuri squash
- 1/4 c. organic cocoa
Optional: Chocolate Ganache Glaze with Candied Ginger and Pepitas
Dress up this lovely bread for a holiday presentation at the table. (You’ll have extra ganache after glazing, shucks. Chill then shape the rest into truffles …. or halve recipe if you – don’t like – chocolate just laying around …)
- 10 ounces fine dark chocolate, chopped, or use quality chocolate chips
- 1/2 c. organic half and half cream (or almond, or hemp milk)
- 1/2 c. chopped candied ginger
- 1/2 c. of roasted and salted pepitas (shelled pumpkin seeds)
While your beautiful bread is baking – heat cream to simmer in a medium sauce pan, then stir in chopped chocolate. Whisk constantly and remove from heat, continuing to stir until chocolate is completely melted. Allow to cool slightly before glazing over bread. Scatter candied ginger and pepitas over the top.
Preheat oven to 350 degrees with rack on center shelf. Butter your baking pan. Have ready one each large, medium and small (2-3 cup) mixing bowls.
Whisk dry ingredients together in medium bowl. Whisk oil and sugar, then eggs together in large bowl. Beat a minute or so, until color lightens. Next, add 1/3 dry ingredients, stirring together well. Add half of mashed squash or pumpkin, combining well again. Continue alternating flour mix and pumpkin until all is thoroughly mixed. Working quickly, use a measuring cup to scoop 1 cup of batter into small bowl, then whisk cocoa into batter. Pour pumpkin batter into prepared pan, pushing into corners. In a few spoonfuls, place chocolate batter in several areas on top. Using a spoon with 3 or 4 curving, bold strokes, marble batters, making sure to not over mix the two. No two loaves are ever the same patterning when sliced – freeform and organic and unique.
Bake bread for 35-40 minutes, checking at about 1/2 hour into the bake. Bread will lightly brown around the edges and top, and pull away just slightly from the sides of the pan. When you press lightly in the center and the loaf is firm but with a slight give, and a toothpick inserted comes out clean, pull it from the oven and let cool in the pan for 5-10 minutes. Run knife around the sides and turn onto a board, letting bread cool thoroughly. It’s tasty sliced right away, but after cooling and placed in a plastic bag overnight it’s even better.
If dressing up your bread with ganache and other delights, let bread cool, arrange on serving platter if desired, or place a parchment sheet underneath, and pour or drizzle still warm ganache over the bread, decorating with the ginger and pepitas as your whimsy guides you. 🙂
I’ll add a photo next loaf I bake, with ALL the fancy additions… and may try an almond flour version as well, but for now, I am thoroughly happy.
May your heart be light, and full with the gift of giving.