Vegetarian Toddler Meals

Autumn Spiced Pumpkin and Quinoa Mini Loaves

By TinyTummyTreats Editorial TeamPublished Apr 10, 2026 | Updated Oct 25, 2026

International Under review easy-to-makevegetable-basedwhole-grainsbudget-friendlymake-aheadlunchbox-friendlyseasonalfestive

Mini loaves made with pumpkin, cooked quinoa, gluten-free flour, oat flour and warm spices.

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Prep Under review

Cook Under review

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Servings 12

Difficulty easy

Cuisine International

Ingredients

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Servings - 12 +

• 1 cup Cooked quinoa
• 1 cup Pumpkin purée
• 3/4 cup All-purpose gluten-free flour
• 1/2 cup Oat flour
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground ginger
• 2 tbsp Maple syrup
• 1/3 cup Unsweetened applesauce
• 1 tbsp Ground flaxseed
• 2 tbsp Olive oil
• 1 tsp Vanilla extract
• 3 tablespoons warm water, for the ground flaxseed

Instructions

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1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a mini loaf pan or line it with silicone liners for convenient removal.
2. 2 Prepare the flax egg by mixing ground flaxseed with 3 tablespoons warm water. Let sit for 5 minutes until it thickens, providing a vegan binding agent.
3. 3 In a medium bowl, whisk together the gluten-free flour, oat flour, baking powder, cinnamon, nutmeg, and ginger to combine the dry ingredients evenly.
4. 4 In a larger bowl, mix the pumpkin purée, cooked quinoa, maple syrup, unsweetened applesauce, olive oil, vanilla extract (if using), and prepared flax egg until smooth and well blended.
5. 5 Gradually fold the dry mixture into the wet ingredients gently, avoiding overmixing to ensure a soft texture. The batter will be thick and moist.
6. 6 Divide the batter evenly into the mini loaf pan cavities, filling each about 3/4 full to allow room for rising.
7. 7 Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
8. 8 Cool in the pan for 10 minutes, then transfer carefully to a wire rack to cool.
9. 9 Refrigerate leftovers promptly in covered shallow containers for up to 3 days. Reheat until hot throughout.
10. 10 Thaw frozen portions in the refrigerator before reheating.

Timing

Allow for advance quinoa cooking, preparation, 5 minutes flaxseed hydration, preheating, 22-25 minutes baking or until cooked through, 10 minutes in-pan cooling and rack cooling. Yield depends on mini-loaf cavity dimensions.

Recipe notes

This recipe does not establish suitability for a particular age, allergy or eating ability. Formula-changing ingredient substitutions have not been validated.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 3 days. Reheat until hot throughout.

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