Pumpkin Quinoa Bread
Ingredients
- 1 (15 ounce) can pumpkin puree ⓘ
- 1 cup light brown sugar ⓘ
- 1 cup white sugar ⓘ
- 3/4 cup canola oil ⓘ
- 3 eggs ⓘ
- 2 1/2 cups whole wheat flour ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 3/4 teaspoon baking soda ⓘ
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1 cup cooked quinoa ⓘ
- 1 cup chopped walnuts ⓘ
- 1/2 cup dried cranberries ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
- Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.
Nutrition & Diet Analysis (per serving)
1217
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).