Pumpkin Quinoa Bread

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

Step: 1

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

Step: 2

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.

Step: 3

Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

Per Serving: 472 calories; protein 7.6g; carbohydrates 64.9g; fat 22.6g; cholesterol 46.5mg; sodium 365.5mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.