Pumpkin Cranberry Nut Loaf

This Pumpkin Cranberry Nut Loaf recipe is vegan and gluten-free. It is easy-to-make requiring less than 20 minutes hands-on time. As long as it is kept in an airtight container, you can keep it in your fridge to enjoy a slice in the morning up to 2 weeks.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.

Are you one of those people, who is obsessed with cookbooks? Do you ever think why we buy cookbooks while there are a gazillion recipes readily available on the internet? Is it because we feel as though we are closer to the author?

I do not know the answers to these questions. However, what I do know is that I am crazy about cookbooks. If I could have my way, I would buy every cookbook that was ever published. Okay, that is a little exaggerated, but still, I wish I could have more. I get tremendous satisfaction from turning the pages of a cookbook, reading through carefully written recipes all the while admiring the beautifully styled photographs. During the reading process, I find myself thinking, “Oh how gorgeous does this dish look?” and “Why didn’t think of that?” A lot of admiration and a bit of jealousy, embarrassing to admit, but true. My admiration of a fellow food blogger grows whenever they release a cookbook because I know, first hand, how much work it takes to maintain a food blog let alone write an entire cookbook.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.

For all those reasons, when I finally held Alana’s brand new cookbook – Alternative Baker – in my hands, the level of awe and inspiration I felt was no surprise. As a fan of Bojon Gourmet for over 2 years now, I knew something great was coming. What I didn’t know was that it would exceed all my expectations and that it would help me make all kinds of baked goods using flours made from corn, chestnut, millet, teff, sweet rice flour, buckwheat, etc. As someone who has tried and failed more gluten-free recipes than I care to say, I am so happy to have such a resource to learn and bake from.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.

About this Pumpkin Cranberry Nut Loaf Recipe:

This pumpkin cranberry nut loaf recipe is the first of a few recipes from Alana’s book that I plan on sharing for this holiday season. The seasonal ingredients, like pumpkin and cranberry, are the flavoring agents in the recipe. They compliment the other ingredients without overpowering the whole loaf. For that reason, I think this recipe is wonderful to make year round. In addition, the hands-on time to put it all together is no more than 20 minutes. Once your batter is ready, you need to place it in your loaf pan and let it sit at room temperature for 2 to 8 hours. To make the time go by fast, I mixed it all up at the night before and baked it first thing in the morning. As you can imagine, a warm slice of nut bread spread with a thin layer of cream cheese and served with a fresh cup of coffee was not a bad way to start the day.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.

Ingredients

If you are a regular baker, you probably have most of the ingredients in your pantry. There might be one exception and that is the psyllium husks. I had to go out and buy it. If this is the first time you are hearing about pysllium husks, you can read this Millet and Buckwheat recipe’s blog post to learn more. Don’t let the name deter you from giving this recipe a try as nowadays most supermarkets carry pysllium husks in their healthy food section.

The only change I made to Alana’s original recipe was to sprinkle the loaf with a tablespoon of sesame seeds purely because it would add a nice contrast to the photos. Though as a sesame seed lover, I thought it was a great addition to the recipe.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.

Finally, if you keep this loaf in an airtight container in the fridge, it will keep fresh for up to 2 weeks. Though if you are anything like my husband and me, it won’t last that long. Guaranteed.

A Few Other Recipes from Alternative Baker Published by Fellow Food Blogger Friends

Ginger Goat Cheese Cheesecake with Honey Roasted Figs and Hazelnuts – Snixy Kitchen
Teff Oatmeal Cookies with Whiskey Currants – Vanilla and Bean
Coconut Vanilla Chiffon Cake – Betty Liu
Buckwheat Orange Double Chocolate Cookies – Fix Feast Flair


Serves 8 slices from a 9X5 loaf pan.

Pumpkin Cranberry Nut Loaf

2 hr, 20 Prep Time

1 hr, 15 Cook Time

3 hr, 35 Total Time

Save Recipe

Ingredients

  • 1 ½ cups (175 g) raw walnut halves
  • 1 cup (140 g) raw unsalted pumpkin seeds
  • 2 ¾ cups (250gr) GF old-fashioned rolled oats
  • 1 cup (145 gr) dried cranberries
  • ½ cup (90gr) flaxseeds
  • 1/3 cup (30gr) psyllium husks
  • ¼ cup (40gr) chia seeds
  • 2 teaspoon (9gr) fine sea salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 (15-oz) can unsweetened pumpkin puree
  • 1 cup (235 ml) water
  • ¼ cup (60ml) maple syrup
  • ¼ cup (60ml) sunflower oil
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Pre-heat the oven to 325 F (165 C) degrees. Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, shuffling the pan occasionally, 10-15 minutes. Take it out of the oven and set aside.
  2. Mix together the rolled oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl. Stir in the warm walnuts and pumpkin seeds.
  3. Add the pumpkin puree, water, maple syrup, and oil. Using a sturdy wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through.
  4. Line a 9X5 (23cm X 13cm) loaf pan on all sides with parchment paper. Gently scrape the dough into the pan. Gently pack it into the pan while rounding it slightly on top. Cover it tightly with a piece of plastic wrap and let it sit in room temperature, 2-8 hours.
  5. When ready to bake, preheat the oven to 400 degrees. Bake the loaf for 1 hour 15 minutes. The top of the loaf will be deeply bronzed.
  6. Let it cool completely.
  7. As long as it is kept in an airtight container in the fridge, this loaf will keep fresh for up to 2 weeks. When ready to eat, make sure to toast it in your toaster before serving.
Cuisine: American | Recipe Type: Loaf Bread
http://www.foolproofliving.com/pumpkin-cranberry-nut-loaf/

This recipe is adapted (with almost no changes) Alana Taylor-Robins cookbook – Alternative Baker.

Pumpkin Cranberry Nut Loaf Recipe: A vegan and gluten free pumpkin flavored nut bread.
8 comments
  • Sarah @ Snixy Kitchen - Oh my goodness – you made this loaf look so gorgeous! I find myself flipping through Alternative Baker on the regular for inspiration. Also, isn’t this bread SO GOOD?! I’ve made it with basically any nut/seed I have on hand, chocolate, spices, etc. and it’s super forgiving and so filling. This pumpkin cranberry flavor combo is perfect right now with a slap of butter for breakfast toast…mmmm…I think it’s time to make another loaf! Ps. I’m a bit cookbook obsessed too – I need to buy a new bookshelf because right now they’re all under my bed since we moved – SAD 🙁ReplyCancel

    • Aysegul Sanford - I saw the apple version of this loaf on your blog. If I remember correctly, it was for father’s day. I will try your version next time. 🙂
      Quite honestly, I was very nervous about the photos. I always struggle with the shape of loaf bread.
      Ahhh cookbooks.. I just bought another one.. I know I need to be stopped. 🙂
      Hope all is well Sarah. Kisses and hugs to #miniemenanix <3ReplyCancel

  • Tessa | Salted Plains - I’ve been eyeing this recipe in Alanna’s book and you made it look just stunning. Those sesame seeds are a wonderful addition! This is just the type of bread that is perfect for cooler days and a cup of tea. I’m totally with you on the cookbook obsession – I am out of shelf space and we now have stacks of books holding up plants! Beautiful post! xoReplyCancel

    • Aysegul Sanford - Ha ha.. The cookbook issue is a universal one I suppose. 🙂
      This bread is so nutty and delicious. I have a batch on the counter right now. 🙂
      Have you tried any of Alana’s recipes yet?
      hope you are well my friend.ReplyCancel

  • Lili @ Travelling oven - Beautiful photos Aysegul, loaf looks so good that it’s making me hungry again and I just had dinner an hour ago! I need to make this one, yum! Oh and I am totally cookbook obsessed, specially if they have beautiful photos too! 🙂 ReplyCancel

    • Aysegul Sanford - Ha ha .. I know the feeling. That is how I feel like when I scroll through your blog 🙂
      Do you have access to this book in where you live Lili? If so and if you haven’t gotten a copy, I totally recommend in investing because the photos and recipes are INCREDIBLE . :))ReplyCancel

  • traci | Vanilla And Bean - This is absolutely gorgeous Aysegul and you’ve captured the essence of this bread and her book beautifully. The way you described the book as a learning tool for GF baking is spot on. Indeed, so much to love about Alanna’s book and the fact that it goes beyond simply baking, but is a resource for learning about alternative flours and baking. I spied some psyllium at the store the other day and almost picked up a bag.. but was already overloaded with new-to-me flours. But, I can’t wait to make this (and Snixy’s version – I remember it too!)!  There’s so much about it that I love!  Thank you for this fabulous review! ReplyCancel

    • Aysegul Sanford - This book is such a gem. What a great time we live in, no? We have access to such versatile and creative cooks. Alana and her book is such an inspiration to all of us. And this bread.. I have a batch sitting on the counter as I type this. Both my husband and I are addicted.. :))
      Next, I am trying the cookies and that teff cookie you shared sounds and looks AMAZING.
      Hope all is well my friend.ReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
Meanwhile, if you make one of my recipes please use the hashtag #flprfeats so that I can see it. If you want to follow along with what I am up to on a daily basis you can follow me on Instagram and Facebook.

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