Quinoa Oatmeal Fruit and Nut Bread Abm
Infused with wholesome ingredients and loaded with natural goodness, Quinoa Oatmeal Fruit and Nut Bread is the ultimate fusion of nutrition and flavor. This bread machine recipe combines the nutty richness of cooked quinoa, the hearty texture of rolled oats, and the fiber-packed benefits of whole wheat flour and ground flaxseed. Sweetened gently with honey and unsweetened applesauce, it's studded with chewy dried cranberries, crunchy walnuts, and sunflower seeds for an irresistible medley of textures in every bite. Perfect as a breakfast staple, snack, or even a unique addition to your brunch table, this recipe is as simple as it is nourishing, thanks to the hands-off convenience of your bread machine. Ideal for those looking for a nutrient-dense, homemade bread recipe, this loaf is sure to satisfy both your body and taste buds!
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Recipe Information
Ingredients
- 0.75 cup Water
- 0.33 cup Unsweetened applesauce
- 3 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.75 cup Whole wheat flour
- 0.25 cup Rolled oats
- 0.33 cup Cooked quinoa
- 2 tablespoons Ground flaxseed
- 0.5 teaspoon Salt
- 2 teaspoons Bread machine yeast
- 0.25 cup Chopped dried cranberries
- 0.25 cup Chopped walnuts
- 0.25 cup Sunflower seeds
Instructions
Add water, applesauce, honey, and vanilla extract into the bread machine pan in the order recommended by the manufacturer. Typically, liquids go in first.
Sprinkle the all-purpose flour and whole wheat flour over the liquid ingredients, ensuring the flour completely covers the liquid.
Add the rolled oats, cooked quinoa, and ground flaxseed over the top of the flour mixture.
Sprinkle the salt and bread machine yeast on opposite sides of the flour layer to avoid direct contact.
Secure the bread machine pan in place and select the basic or whole grain bread setting. Choose the desired crust color (light or medium is recommended). Start the machine.
When the bread machine signals for add-ins, typically during the kneading cycle, add the dried cranberries, chopped walnuts, and sunflower seeds.
Once the bread machine completes its kneading, rising, and baking cycles, carefully remove the pan and let the bread cool for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for 2–3 days.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 91.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
