Pumpkin Cranberry Nut and Seed Loaf

Pumpkin Cranberry Nut and Seed Loaf

PSA- Sorry for the photo but this bread didn't last long enough for me to get a blogworthy snap. But it's too good not to share! So you're welcome. 

I have a major crush on the creator of The Bojon Gourmet and her amazing culinary creations. When her new cookbook ALTERNATIVE BAKER dropped I was amazon priming it to ensure I got my hands on all these amazing GF goodies. After swooning over each page and all the wonderful things I am going to create this fall, I came across this beautiful Pumpkin Cranberry Nut and Seed Loaf.  BOOM. A guilt free nutrient dense bread. SOLD. Friends, this is a real game changer in the bread arena and I think I'll be making this every Sunday until forever. PERFECT for sandwiches, alone, with soups, etc galore. 

Pumpkin Cranberry Nut and Seed Loaf

adapted from Alternative Baker Cookbook, by The Bojon Gourmet 

Makes one 9 x 5 inch Loaf

Ingredients:

  • 1 1/2 cups raw walnut halves
  • 1 cup raw pumpkin seeds (pepitas) -- I didn't have these so I used sunflower seeds instead STILL major win!
  • 2 3/4 cups GF old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1/2 cup flaxseeds
  • 1/3 cup psyllium husks
  • 1/4 cup chia seeds
  • 1 tsp sea salt
  • 3/4 teaspoon cinnamon
  • 1/2 tsp freshly grated nutmeg (I didn't have fresh, but the ground still worked perfectly)
  • 1 15oz can unsweetened pumpkin puree
  • 1 cup water
  • 1/4 cup maple syrup
  • 1/4 cup sunflower oil (or light olive oil --which is what I used. I imagine coconut oil would do the trick too)

Directions:

  1. Position a rack in the center of the oven and preheat to 325F. Spread the walnuts and pumpkin/sunflower 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, nutmeg to combine. Stir in the hot walnuts and pumpkin/sunflower seeds. Add the pumpkin, water, maple syrup, and oil and stir well with a sturdy wooden spoon or your hands to make sure the "dough" is moistened and evenly distributed.
  3. Line a 9x5 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 a piece of plastic wrap and let sit at room temperature for 2-8hours. -- YES, It is SOOOO worth it. 
  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 touch. Let cool completely, at least 2 hours. The bread is best sliced fairly thinly and toasted well. It will keep, refrigerated airtight, for up to 2 weeks... (it will last a couple days at best!)

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In Health and Happiness, 

Jess

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