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.
Pumpkin Quinoa Bread
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS19
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
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Carbohydrate65 g
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Cholesterol47 mg
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Fiber6 g
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Protein8 g
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Saturated Fat2 g
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Sodium366 mg
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Sugar39 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. (5 minutes)
02 Step
Recipe View 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
Recipe View 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
Recipe View 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
Recipe View Fold in the cooked quinoa, chopped walnuts, and dried cranberries until evenly distributed throughout the batter. (2 minutes)
06 Step
Recipe View Pour the batter into the prepared loaf pan, spreading evenly. (1 minute)
07 Step
Recipe View 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
Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Theo Turner
May 13, 2025I found the bread a little too dense. Next time, I'll try using half all-purpose flour and half whole wheat flour.
Adrian Jacobs
May 13, 2025I 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
May 11, 2025This recipe is a keeper! My family devoured it in one sitting. The cranberries add a nice touch of sweetness.
Leanne Nitzsche
May 1, 2025Easy to follow recipe and the bread came out perfectly! Thank you for sharing!