Carrot quinoa breakfast bread is the perfect way to start a healthy day! Quinoa is a “superfood”—extremely high in nutrients and protein and low in fat—this gluten-free grain has a ton of nutritional value and will help you start the day feeling energized and fit. Our quinoa bread makes a perfect side dish for any balanced breakfast, or you can take a slice for the road to have with your morning coffee. However you eat it, this bread is a yummy, healthy alternative to breakfast pastries. Bring it to book club or bake a loaf for the office, and watch your co-workers faces light up as they ask for the recipe. Then be sure to head back over and write a review. We would love to hear your thoughts and comments on this superfood recipe.
As nutritious as quinoa is, this recipe also features enough delicious flavors to ensure that you aren't left with a bland bread. ½ teaspoon of ginger and nutmeg and one tablespoon of cinnamon add sweet flavors that are right at home with a warm cup of coffee. Grated carrots, chopped walnuts, banana, tart apple, and a dash of maple syrup ensure that this quinoa bread has something for everyone. Mixing in one cup of our Cabot Lowfat Plain Greek Yogurt helps keep the bread light and fluffy. This breakfast bread is so tasty you'll never want to eat a donut again.
Once the bread pan has been cleared, don't forget to share a review and rate the dish. Cabot is dedicated to providing the highest quality products to our customers, and we welcome feedback on all of our recipes. Your tips and tricks can help fellow quinoa lovers bring this dish to life!
1 cup uncooked quinoa
1 cup King Arthur Whole Wheat Flour
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large unpeeled tart apples, cored and grated
1½ cups grated carrots
1 cup chopped walnuts
1 mashed overripe banana
½ cup raisins
¼ cup maple syrup
1 cup Cabot Lowfat Plain Greek Yogurt
2 large eggs
PREHEAT oven to 350°F. Coat 9-by-5-inch loaf pan with cooking spray.
WHISK together quinoa, flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt, in a large bowl, until blended.
ADD apples, carrots, walnuts, banana, raisins and maple syrup to bowl; stir together just until all dry ingredients are moistened.
WHISK together yogurt and eggs in a medium bowl; add to flour mixture and stir just until completely combined. Scrape batter into prepared pan, smoothing top.
BAKE for 45 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
Great recipe; will make again. I used cooked red quinoa and cut the yogurt by 1/3 as recommended in one of the reviews. The commentary said to use 1/2 TB ginger and nutmeg, but the recipe called for 1 tsp of each; I used 2 tsp of each. I didnt measure the grated carrots, just grated 2 larger ones. Also peeled the apples. I felt the batter was a little wet, so I added another 1 TB of flour to the batter. I used pecans, not walnuts and fat free Greek yogurt. Next time I will coarse chop the nuts, rather than grind them. Turned out delish!! A keeper recipe.
* Thanks for catching our error.
I followed the recommendation to cook the quinoa first and decreased the amount of yogurt by a third as stated in a review. The recipe called for 1/2 tsp each nutmeg and ginger, but the commentary states 1/2 TB. I ended up using a scant 2 tsp of each. I substituted ground pecans for the walnuts and Craisins for the raisins (next time I will coarse chop the pecans instead of grinding them). I grated 2 large carrots and didnt measure the amount. Just before I put the batter in my prepared pan, I added an additional 1 TB of flour to the batter since it seemed a bit ‘wet’. Mine baked for 52 minutes and I only let it cool 5-7 minutes before taking it out of the pan. The finished loaf was delicious! My husband does not like Greek yogurt, carrots, nor pecans but he liked this loaf!
Made these into muffins and mini muffins and they were a big hit with my kindergartener after school! These taste naturally sweet because of the apple, carrot and raisins. The texture is a bit rough because this is so packed with goodness. However, if your audience is picky about texture you may want to purée the carrot/apple.
Here’s my modifications:
I used cooked quinoa (because you get the most nutrition out of quinoa if it is soaked) and decreased the amount of yogurt by 1/3 to compensate. I used almonds and pumpkin seeds in place of walnuts since that's what I had on hand. I also threw in flaxseed meal. Oh and I used a pear in place of one of the apples. Clearly this is a versitile recipe! Thanks!
I also went the muffin approach and didn’t pre-cook the quinoa. Next time I might split it in between with the reviewer above – maybe partially cook it? It is a little crunchy, but I actually kind of like it. I also had a little shredded zucchini and dried cranberries on hand, so I added in some – I like both additions. Overall good, even with a little crunch from the quinoa!!
Love this recipe but I made a small change – I cooked the quinoa first and made muffins rather than a loaf. Next time I might cook it with a little less water than it calls for because my muffins were a little too wet and stuck to the cupcake liners, but I didn't think uncooked quinoa would have enough time to cook (due to the shorter baking time of muffins vs loaf).