Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 472
- Carbohydrate: 65g
- Fat: 23g
- Fiber: 6g
- Protein: 8g
- Sugar: 39g
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