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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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 472 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat2g | 11% |
| Cholesterol47mg | 16% |
| Sodium366mg | 16% |
| Total Carbohydrate65g | 24% |
| Dietary Fiber6g | 20% |
| Total Sugars39g | |
| Protein8g | |
| Vitamin C2mg | 9% |
| Calcium70mg | 5% |
| Iron2mg | 12% |
| Potassium262mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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