I had found a recipe for Pumpkin Cranberry Bread that sounded really good, but when I went to read the ingredients I found it called for 3 cups of sugar. I decided that was Way too much sugar and adjusted the recipe below and added Quinoa, Barley, Millet, and a small amount of white chocolate chips.
Preheat Oven to 325 degrees –Baking Time about 1 hr.
1 1/2 cups pumpkin, Don’t use the one for pumpkin pie, use this one: that says 100% pure pumpkin, Libby’s brand is a good one. http://www.verybestbaking.com/Libbys.aspx Or use real pumpkin
3/4 cup sugar
2 egg whites
____________ Take these and mix well first (using a mixer would be best)
1 tsp. baking powder (set aside in a small bowl and add 1 tsp apple cider vinegar and then pour back in mix)
1/2 tsp. baking soda
1 tsp. pumpkin spice seasoning
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 cup apple sauce
__________________ mix all of these well
2 cups flour use your favorite, I used wheat flour this time 1 cup, then 1 cup of a mix of: ground quinoa, millet, barley, and ground flax I ground in my coffee grinder
1/2 cup white chocolate chips
then 1/4 cup of cranberries (I used the canned due to 2 stores I went to didn’t have fresh yet).
Spread out in your mini loaf pans, you can buy the ones at the store or use your own. This made 5 mini loaves.
Bake for 1hr. at 325 degrees, due to how these bake, testing with a toothpick to early may give a false ready, the bread is really soft/moist in the middle. If you making less loaves at once, you may have a less baking time.
I doubled the batch and made 10 loaves. I like to separate the batches in separate bowls instead of mixing the double batch all together in one big bowl.