Pumpkin Pie Spices Oats and Quinoa Mini Loaf

A pumpkin pie spiced oats and quinoa mini loaf being held towards the camera

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Pumpkin Pie Spices Oats and Quinoa Mini Loaf

Pumpkin pie spiced oats and quinoa mini loaf. This bread has the amazing aroma of pumpkin pie spice and is a bit on the dense side, but still nice and airy. Vegan Recipe.

Prep Time35

Cook Time20

Total Time55

Course: Bread

Cuisine: American, Vegan

Keyword: fall recipe, pumpkin bread, vegan bread recipe

Servings: servings (1 loaf)

Author: Vegan Richa

Ingredients

1 cup bread flour
1 teaspoon active yeast
1/4 cup oats
2 tablespoons flax seed
2 teaspoons quinoa
2 tablespoons raw sugar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon oil
1/2 cup or more water
oil spray for greasing

US Customary - Metric

Instructions

Blend/grind the oats, flaxseeds and quinoa into a coarse meal. Boil half cup of water and add to the ground mixture. Add in sugar and mix well. Let stand until the mixture is warm to touch (2 minutes).
Add in the yeast and 1/4 cup (30g) flour and mix well. Let stand for 15 minutes.
Add in the rest of the flour, salt, pumpkin pie spice and oil and knead into a not so sticky dough. Use more water if needed.
Place dough in a well oiled container. Spritz top with water and cover with heavy towel and let rise for 2 hours.
Take dough shape into a rectangle, then roll it up and place in bread pan seam side down.
Spritz top with water and then with oil and cover with damp towel.
Let rise for 45 minutes.
Bake at 375 degrees F for 15-20 minutes.
Take loaf out of the pan and let cool before slicing.
Enjoy topped with marmalade, toasted as snack, or toasted and dipped in chai spiced tea or with pumpkin pie latte!

Notes

Total time does not include 2 hours 45 minutes proving time
Nutritional value is based on 1 serving

Nutrition

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