Pumpkin Quinoa Bread

Ingredients and Weight:

• 2 cups all-purpose flour
• 2 cups cooked quinoa
• 2 cups pumpkin puree
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 1 egg

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 out of 5

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, whisk together the flour, quinoa, pumpkin puree, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the milk, oil, and egg.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared baking dish.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before slicing and serving.

Nutritional Information:

Per serving (1 slice):

• Calories: 250
• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 50mg
• Sodium: 200mg
• Carbohydrates: 40g
• Dietary Fiber: 4g
• Sugar: 25g
• Protein: 5g

Dish Characteristics:

• Moist and tender
• Spiced with pumpkin and spices
• Perfect for breakfast or brunch
• Can be served warm or cold

User Comments:

• "This bread was delicious! It was moist and flavorful, and the spices gave it a perfect autumn taste."
• "I used almond milk instead of regular milk, and it turned out great. It's a healthy and satisfying way to start the day."
• "My family loved this bread! It was easy to make and disappeared quickly."

Special Precautions and Tips:

• Make sure to use cooked quinoa. If you don't have any cooked quinoa, you can cook it according to the package directions.
• Do not overmix the batter. Overmixing can result in a tough bread.
• If you don't have a 9x13 inch baking dish, you can use a smaller dish and adjust the baking time accordingly.