Alanna’s Pumpkin Cranberry Nut & Seed Loaf

This delicious flourless loaf is vegan, gluten free, and packed with nutrients from seeds & nuts. Toast a slice for a hearty breakfast. Recipe from the book Alternative Baker.

Alanna's Pumpkin Cranberry Nut & Seed Loaf

Say hello to my new daily breakfast. I’ve made this loaf twice in the last two weeks and have been enjoying a slice in the morning ever since. It’s lightly sweet, nutty, seedy, wonderfully wholesome and dense.

I’ve been craving a dark seedy “bread” like this ever since we spent time in the Netherlands this past summer. So when I flipped through Alanna Taylor-Tobin’s new book Alternative Baker, this recipe immediately jumped out to me.

Alanna's Pumpkin Cranberry Nut & Seed Loaf Alanna's Pumpkin Cranberry Nut & Seed Loaf

There’s a lot going on in this loaf – walnuts, pepitas, oats, flaxseeds, chia seeds, psyllium husks and pumpkin puree among a few other things. Once I gathered everything, I was surprised how easily this came together. In the headnote, Alana says “At first glance, the recipe seems impossible, as though it shouldn’t work; but mix it all up, let it rest for a few hours and bake it and you’ll soon find yourself as hooked as I am.”

I was definitely praying to the baking gods that I wouldn’t mess this up, but I followed her instructions exactly and it came out great. Both times 🙂

Alternative Baker

If you’re gluten free, this book is a must-have. If you’re like me and enjoy experimenting with funny flours – it’s a must-have for you too. It’s packed with gorgeous baking recipes that use teff, buckwheat, coconut, chestnut and amaranth flours, just to name a few. Although it’s not vegan, there are a few vegan recipes and also some suggested substitutions like how to make pie and tart crusts with coconut oil.

Alanna's Pumpkin Cranberry Nut & Seed Loaf Alanna's Pumpkin Cranberry Nut & Seed Loaf

The surprising thing about this loaf is that it doesn’t rise – you pack the mixture into a loaf pan and shape it so that it domes on top. Bake it for 1 hour and 15 minutes, until it’s deeply brown. This is best thinly sliced and toasted. It can be stored in the fridge for up to 2 weeks. I’ve also frozen individual slices.

I suggest following this recipe exactly as written!

Alanna's Pumpkin Cranberry Nut & Seed Loaf

Next, I have my eye on this vegan Coconut Cream and Raspberry Tart – yum!

Alternative Baker

5.0 from 9 reviews

Alanna's Pumpkin Cranberry Nut & Seed Loaf

 
Recipe from Alternative Baker by Alanna Taylor-Tobin. Reprinted with permission.
Author:
Serves: makes 1 loaf
Ingredients
  • 1½ cups (175 g) raw walnut halves
  • 1 cup (140 g) raw pumpkin seeds (pepitas)
  • 2¾ cups (250 g) GF old-fashioned rolled oats
  • 1 cup (145g) dried cranberries
  • ½ cup (90 g) flaxseeds
  • ⅓ cup (30 g) psyllium husks
  • ¼ cup (40 g) chia seeds
  • 2 tsp (9 g) fine sea salt
  • ¾ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 (15-oz) can unsweetened pumpkin puree
  • 1 cup water (235 ml) water
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) sunflower oil (or light olive oil)
Instructions
  1. Position a rack in the center of the oven and preheat to 325°F (165°C). 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 throughout 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 a piece of plastic wrap and let sit at room temperature for 2-8 hours.
  4. When ready to bake, preheat the oven to 400°F. Bake the loaf for 1 hour and 15 minutes; it will be deeply bronzed on top and feel firm to the touch. (Note: the first time I made this I took it out a little early - don't do that - let it cook the whole time even thought the outside will be very dark). 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.

 

48 comments

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Rate this recipe (after making it):  

  1. Shirley
    01.16.2017

    delicious! and hearty. I put a strawberry chia jam on top and that made this all the more scrumptious. thank you for sharing this recipe with us.

  2. Kristi
    01.11.2017

    I made this the first time today–doubled it in fact, so I hope we love it as much as I expect to! Since my pans are 8.5×4.5, I divided between 3 pans. And I used avocado oil. They are resting now before baking! I wonder if I should reduce cooking time at all since my pans are a bit smaller?

    • Jeanine Donofrio
      01.11.2017

      Hi Kristi, the avocado oil shouldn’t make a difference. Because of the pan size, I would probably bake them a little less but not much less. Maybe check around the 50 minute mark?

  3. Vi Dang
    12.22.2016

    I read that you get more nutritional benefits from flaxseeds when they are ground.

  4. Nancy
    12.22.2016

    What are the calorie count and nutrients?

  5. Fiona Mackay
    12.17.2016

    Love it! This cake is just soooooh delicious! I did have to make a few changes (very sorry!) only because I did not have a couple of ingredients to hand inc pumpkin. Used dried dates instead and red goji berries, as was out of dried cranberries. Kept in oven for given time – was tempted to take out early as top did look really, really black. But, held my nerve and did exactly as Janine advisedd (thanks Janine!) and stuck to time. This cake looks great cut, is slightly sticky and tastes gorgeous.

  6. Chevon
    11.12.2016

    Thank you so much for sharing this recipe. I love it. I used coconut oil instead of sunflower.

  7. DENISE
    10.26.2016

    Do you think I could use fresh cranberries? I’m not fond of the dried ones. I’ve never been able to find them unsweetened.

    • Jeanine Donofrio
      10.26.2016

      I haven’t tried it so I really can’t say – it might throw off the moisture ratio here.

  8. Beth Ann
    10.25.2016

    This is just incredible! Have gotten many compliments from willing tasters!

    • Jeanine Donofrio
      10.26.2016

      I’m so glad! I’m pretty smitten with it too 🙂

  9. Shilpa
    10.19.2016

    So good! Thank you. I made some ghee to go on top and it tasted grand.

  10. Nathalie
    10.14.2016

    I love it and the kiddos love it 🙂 It’s great that it lasts soo long in the fridge too. Thanks for the recipe.

    • Jeanine Donofrio
      10.15.2016

      I’m so glad you all loved it! I also froze some individual slices and that worked really well – delicious out of the toaster.

  11. Jane
    10.14.2016

    Is there another binder you might suggest? Psyllium husks can be an irritant to some digestive tracts.
    Thanks!

    • Jeanine Donofrio
      10.15.2016

      I’m not sure, eggs might work, but I haven’t tried another binder so I can’t say for sure…

  12. Becky
    10.13.2016

    What kind of taste do psyllium husks have? That part does not sound appetizing, but I assume they don’t have much flavor?

    • Jeanine Donofrio
      10.13.2016

      Hi Becky, you can’t taste them in this bread, they just act as a binder.

  13. Caitlin from wandererandwolf.com
    10.12.2016

    This looks unreal in the very best way! I’m drooling just looking at this post and I can’t wait to give it a try this weekend! I’ve never made a bread recipe with pumpkin seeds before but I love the idea of it!

  14. Laurel from laurelmcbrine.com
    10.12.2016

    I have made something similar, but hope to try this version! Psyllium is great for holding gluten-free experiments together.

  15. Steph Peterson
    10.12.2016

    This looks amazingly delicious! Could I replace the water with milk though? Also I have a tree but allergy so would have to sub something for the walnuts. Would simply more pumpkin seeds work, or is there something else you suggest? (Maybe peanuts or sunflower seeds? What would work best? Any other suggestions would be awesome!!)

    • Jeanine Donofrio
      10.13.2016

      Hmm… sunflower seeds might work? It’s going to be a very very seedy bread, but I think peanuts might not be the greatest here. I’d just use the water, no need for milk.

  16. Adriana
    10.12.2016

    I wonder about the psyllum husks, I don’t find them where I live. I am no expert but I read some recipes that use them as kind of a binder. Would they do the same here? Would it be a problem to skip them? The loaf looks so good with that amount of nuts and seeds, but I wouldn’t have the psyllum to try it 😕

    • Jeanine Donofrio
      10.12.2016

      Hi Adriana, yes I they’re necessary here as a binder, I’m thinking this would not work without them. You can always buy them online! (I have this kind: http://amzn.to/2egRlJY). I’ve had my jar stored in my fridge for months.

      • Elle
        10.16.2016

        Also available at Trader Joe’s.

  17. kristine
    10.12.2016

    can I use ground psyllium husk? Does it have to be whole?

    • Jeanine Donofrio
      10.12.2016

      yes, use ground (mine comes in a jar)

  18. Peta from 24hoursintoday.com
    10.12.2016

    oh my goodness!! That looks insanely good, I think I’m going to have to have a go and also get the book! Thank you for sharing lovely.

    Peta x

    http://www.24hoursintoday.com

  19. Natalie from workovereasy.com
    10.12.2016

    Oooh yum, this looks like such a good autumnal loaf, and a fun way to incorporate pumpkin into a cake without it being wall to wall pumpkin spice

    – Natalie
    http://www.workovereasy.com

  20. Carol from veganrecipesforhealth.com
    10.12.2016

    What could I use in place of oil? I usually use applesauce but what in place of that too please?

    • Jeanine Donofrio
      10.13.2016

      I think this might be to dry without a bit of oil…

      • Elle
        10.16.2016

        It has oil. Last ingredient.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.