- 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
- 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.
03/28/2018
recipepes.com
Pumpkin Quinoa Bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
