Brunch

Pumpkin Quinoa Breakfast Loaf is for Breakfast, Snack.

Pumpkin Quinoa Breakfast Loaf takes 10 minutes to prepare.

Pumpkin Quinoa Breakfast Loaf takes 25 minutes to cook.

Pumpkin Quinoa Breakfast Loaf makes 8 servings.

The ingredients for Pumpkin Quinoa Breakfast Loaf are:

Ingredients
1/2 cup dry quinoa flakes
1 tbsp ground flaxseed
1/2 cup egg whites -4
1/4 cup canned pumpkin
1/4 cup mashed banana
1/2 tsp almond extract
1/8 tsp baking powder
1/8 tsp baking soda
Dash of cinnamon, nutmeg, cloves and ginger
Stevia to taste

Here is how you make Pumpkin Quinoa Breakfast Loaf:

Directions Preheat oven to 350?F. Mix all ingredients together and pour into a sprayed mini loaf pan. Bake for 25 minutes covered in aluminum foil and then check on the bread; it should be springy to the touch. Remove the foil and bake for another 5 to 10 minutes. Cut the loaf in half and spread 1 tablespoon of nut butter on each half. Enjoy while warm!Serving Size: 2 servings with loaf - 8 muffinsNumber of Servings: 8Recipe submitted by SparkPeople user SHEBECAT8.

The nutritional information for Pumpkin Quinoa Breakfast Loaf is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 49.8

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 55.9 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.3 g
• Protein: 3.0 g

The dietary needs meet for Pumpkin Quinoa Breakfast Loaf is Gluten Free