Pumpkin Quinoa Bread

Name: 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

16 ingredients

3 steps

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2

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.
3

Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.