How to Make Pumpkin Quinoa Bread - A Step-by-Step Guide

With the arrival of fall, the scent of pumpkin spice fills the air and brings to mind cozy sweaters, crisp leaves, and hearty, warming foods. One such food that embodies the essence of fall is the ever-popular pumpkin bread. But why not take this classic treat to the next level by incorporating quinoa for added texture, protein, and nutrients? This Pumpkin Quinoa Bread recipe does just that, creating a moist, flavorful bread that is perfect for breakfast, snacking, or as a sweet treat after d...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 1 loaf

  • 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.
  • Nutrition

    472 cal.

    • Total Fat: 23g
    • Saturated Fat: 2g
    • Cholesterol: 47mg
    • Sodium: 366mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 6g
    • Total Sugars: 39g
    • Protein: 8g
    • Vitamin C: 2mg
    • Calcium: 70mg
    • Iron: 2mg
    • Potassium: 262mg