Pumpkin Quinoa Bread

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 15 ounce pumpkin puree canned
• 0.8 cup canola oil 
• 1 cup quinoa cooked
• 0.5 cup cranberries dried
• 3  eggs 
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 1 teaspoon ground nutmeg 
• 1 cup brown sugar light
• 0.8 teaspoon salt 
• 1 cup walnuts chopped
• 1 cup sugar white
• 2.5 cups flour whole wheat

Equipment

• bowl
• oven
• whisk
• loaf pan

Directions

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.
3. Pour batter into prepared loaf pan.
4. Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.