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Pumpkin Quinoa Bread
Pumpkin Quinoa Bread
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Upgrade your Thanksgiving spread with hearty whole wheat pumpkin bread featuring quinoa and walnuts for a deliciously nutty twist.
Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 1 cup light brown sugar
  • 0.75 cup canola oil
  • 2.5 cups whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon baking powder
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground cloves
  • 1 cup cooked quinoa
  • 1 cup chopped walnuts
  • 0.5 cup dried cranberries
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour a 9x5-inch loaf pan.
  • In a bowl, combine pumpkin, brown sugar, white sugar, canola oil, and eggs; whisk until smooth. In a separate bowl, sift together flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves. Gradually mix the flour mixture into the pumpkin mixture until the batter is smooth. Gently fold in quinoa, walnuts, and cranberries. Pour the batter into the loaf pan and bake.
  • Bake in the oven until the top of the loaf springs back when lightly touched, for 50 to 60 minutes.

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