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Pumpkin Quinoa Bread

jabguit

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

1 h 5 m servings 472 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  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.
  3. Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

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Reviews

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This was very good. I replaced the canola oil with coconut oil and left out the walnuts because hubby is allergic to them and kids don't like them. It was moist but a bit crumbly. I love pumpkin...

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