Pumpkin Quinoa Bread

Quinoa and walnuts are added to whole wheat pumpkin bread batter for a heartier and nutty bread perfect during Thanksgiving season.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 472 Calories

Ingredients

• 1 cup white sugar
• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 teaspoon ground nutmeg
• 1 cup light brown sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup cooked quinoa
• 0.75 teaspoon salt
• 0.5 teaspoon ground cloves
• 0.75 teaspoon baking soda
• 0.5 teaspoon ground allspice
• 0.5 cup dried cranberries
• 0.75 teaspoon baking powder
• 2.5 cups whole wheat flour
• 0.75 cup canola oil

Recipe Instructions

Step 1

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

Step 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.

Step 3

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