Description
A more nutritious and yummier pumpkin bread that adds quinoa for a slightly nutty and chewy texture.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 cup light brown sugar
- 1 cup white sugar
- ¾ cup canola oil
- 3 eggs
- 2 ½ cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 cup cooked quinoa
- 1 cup chopped walnuts
- ½ cup dried cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 12