Pumpkin Cranberry Nut & Seed Loaf

I’ve got your weekend baking covered! This hearty loaf is not only festive, but packs a TON of nutrition in every slice. It’s reminiscent of a very popular bread recipe on the blog from last year–Game Changing Nut & Seed Bread but this version is extra special with the addition of freshly roasted pumpkin, tart cranberries and plenty of local walnuts for added flavor and nutrition. This recipe comes straight from my friend Alanna’s new cookbook Alternative Baker. I was lucky enough to meet Alanna this past summer when she visited us at Tumbleweed Farm and she’s just as lovely in person as she is on her beautiful blog The Bojon Gourmet. Her cookbook is full of amazing, gluten free desserts that are creative, delicious and beautiful to boot. I was attracted to this recipe (even though there are SO many wonderful sounding recipes) because we are “toast” people. I love a thick slice of toasted bread in the morning and this loaf does not disappoint!

As we enter this time of year when the sun doesn’t shine and the forecast looks grey and wet there ins’t anything I can think of more productive than spending time in the kitchen baking. Whipping up sweet treats is a lovely way to pass the time and a great excuse to invite your friends or neighbors over for a cup of coffee and a slice of homemade bread. This recipe is absolutely wonderful and makes the best toast! Seriously–slice, toast and spread a generous smear of butter and you are good to go!

I hope you all enjoy this loaf as much as we do. And please–do yourself a favor and purchase Alanna’s cookbook Alternative Baker. It’s a great book to have on hand as we enter the holiday season. Pour a cup of coffee and enjoy!

Cheers from a very rainy Tumbleweed Farm.

Pumpkin Cranberry Nut & Seed Loaf

Prep Time: 15 minutes    Cook Time: 1 hour 15 minutes    Serves: 1 loaf

  • 1 1/2 cups raw walnut halves
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 3/4 cups old-fashioned rolled oats (GF if necessary)
  • 1 cup dried cranberries
  • 1/2 cup flaxseeds
  • 1/3 cup psyllium husks (see note)
  • 1/4 cup chia seeds
  • 2 teaspoons fine sea salt
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 15 ounces of freshly roasted pumpkin, pureed OR 1 (15 ounce) can pumpkin puree
  • 1 cup water
  • 1/4 cup maple syrup
  • 1/4 cup sunflower oil (or light olive oil)

Preparation

  1. Position a rack in the center of the oven and preheat to 325F. Spread the walnuts and pumpkin seeds on a small, rimmed baking sheet and toast until golden and fragrant, shuffling the pan occasionally, 10-15 minutes. Remove from the oven.
  2. Meanwhile, in a large bowl, stir together the oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon and nutmeg to combine. Stir in the hot walnuts and pumpkin seeds. Add the pumpkin puree, water, maple syrup and sunflower oil and stir well with a sturdy wooden spoon or your hands to make sure the “dough” is moistened through and evenly distributed.
  3. Line a 9 by 5-inch loaf pan on all sides with parchment paper and scrape the dough into the prepared pan, packing it in and rounding it slightly on top; it won’t rise in the oven. Cover tightly with plastic wrap and let it sit at room temperature for 2-8 hours.
  4. When ready to bake, preheat the oven to 400F. Bake the loaf for 1 hour and 15 minutes; it will be deeply bronzed on top and feel firm to the touch. Let cool completely, at least 2 hours. It will keep, refrigerated airtight for up to 2 weeks.

Notes

This recipe is from The Alternative Baker Cookbook *Psyllium husks and chia seeds act as a binder for the bread so don't skip them!


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