Pumpkin Quinoa Bread

Pumpkin Quinoa Bread
  • PREP TIME
    15 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    12 People
  • VIEWS
    19

Elevate your autumn baking with this Pumpkin Quinoa Bread, a delightful twist on a classic. The addition of quinoa introduces a subtle nuttiness and satisfying chew, transforming a simple treat into a wholesome indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    65 g
  • Cholesterol
    47 mg
  • Fiber
    6 g
  • Protein
    8 g
  • Saturated Fat
    2 g
  • Sodium
    366 mg
  • Sugar
    39 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. (5 minutes)

02

Step

In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, canola oil, and eggs until well combined and smooth. (5 minutes)

03

Step

In a separate bowl, sift together the whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves. This ensures even distribution of spices and leavening agents. (5 minutes)

04

Step

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix. (5 minutes)

05

Step

Fold in the cooked quinoa, chopped walnuts, and dried cranberries until evenly distributed throughout the batter. (2 minutes)

06

Step

Pour the batter into the prepared loaf pan, spreading evenly. (1 minute)

07

Step

Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. (55 minutes)

08

Step

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For a richer flavor, toast the walnuts before chopping and adding them to the batter.
If you don't have whole wheat flour, you can substitute with all-purpose flour.
Feel free to experiment with other nuts or dried fruits, such as pecans, almonds, or raisins.
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Genoveva Bednar

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 6 Ratings)
Total Reviews: (4)
  • Theo Turner

    I found the bread a little too dense. Next time, I'll try using half all-purpose flour and half whole wheat flour.

  • Adrian Jacobs

    I loved the addition of quinoa! It gave the bread a unique texture and subtle nutty flavor. I'll definitely be making this again!

  • Kenton Nienow

    This recipe is a keeper! My family devoured it in one sitting. The cranberries add a nice touch of sweetness.

  • Leanne Nitzsche

    Easy to follow recipe and the bread came out perfectly! Thank you for sharing!

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