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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

Nutrition Info

472.3 calories carbohydrate: 64.9 g cholesterol: 46.5 mg fat: 22.6 g fiber: 5.6 g protein: 7.6 g saturatedFat: 2.2 g servingSize: - sodium: 365.5 mg sugar: 39.4 g transFat: : - unsaturatedFat: : -

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.

1 loaf

A more nutritious and yummier pumpkin bread that adds quinoa for a slightly nutty and chewy texture.