Pumpkin Quinoa Bread - cooking recipe

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
Preparation
    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.

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