Quinoa Pumpkin Loaf with Walnuts and Cranberries
Quinoa Pumpkin Loaf with Walnuts and Cranberries bakes up moist and gently spiced, with cinnamon, nutmeg, and warm cloves rounding out the pumpkin’s natural sweetness. Cooked quinoa adds a tender, slightly nubby texture, while walnuts and tart cranberries bring crunch and bright pops of flavor. Serve as a cozy breakfast, an afternoon snack with coffee, or a festive addition to a holiday spread.
- Prep15 min
- Cook50 min
- Serves12
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- 2
Whisk the pumpkin, brown sugar, white sugar, canola oil, and eggs in a bowl until smooth. In a separate bowl, sift the flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves. Gradually stir the flour mixture into the pumpkin mixture until the batter is smooth; fold in the quinoa, walnuts, and cranberries. Pour the batter into the prepared loaf pan.
- 3
Bake in the preheated oven until the top of the loaf springs back when lightly touched, 50 to 60 minutes.
- Calories 513.91 kcal High
- Protein 9.79 g Moderate
- Carbs 72.31 g Moderate
- Total Fat 23.88 g High
- Saturated Fat 2.04 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 43.75 mg Moderate
- Sodium 56.72 mg Low Source
- Fiber 6.81 g Good Source
- Sugar 36.32 g High
- Added Sugar 0.0 g Low Source
- Calcium 61.07 mg Low Source
- Iron 2.35 mg Moderate
- Potassium 314.97 mg Low Source
- Vitamin A 174.05 mcg_rae Moderate
- Vitamin C 3.32 mg Low Source
- Vitamin D 0.76 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Wheat 🌾
- Gluten
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