Pumpkin Quinoa Bread
In order to create a heartier and nuttier bread that is ideal for the Thanksgiving season, quinoa and walnuts are added to the whole wheat pumpkin bread batter.
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9×5-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.