Fan of using nuts and seeds used in the recipe? Be sure also to check out our Seed Crackers recipe for a homemade cracker you can make from scratch.

healthy nut and seed bread sliced from the front view

Ingredients:
How to Make This Nut and Seed Bread?
How to Serve
How to Store, Freeze, and Thaw
Expert Tips
Other Bread Recipes You Might Also Like:
Nut and Seed Bread

Ingredients:

This list of ingredients might look long, but they are mostly ingredients that you likely already have in your pantry.

To start, grab raw walnuts, pumpkin seeds, old-fashioned rolled oats (gluten-free certified), dried cranberries, whole flaxseeds, psyllium husks (also known as psyllium whole husks), chia seeds, kosher salt, ground cinnamon and nutmeg, unsweetened pumpkin puree, water, maple syrup, and vegetable oil.

Substitutions & Variations:

Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work.
Change up the spices: Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, a light olive oil, or sunflower oil in this recipe.
Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin, you can also use applesauce.
Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.

A Quick Note on Psyllium Husks:

The one, somewhat unusual ingredient in this gluten-free bread recipe is psyllium husks. If you are not familiar, allow me to explain:

Psyllium husks, also known as Psyllium Whole Husks, is an ingredient used in keto and gluten-free baking in place of eggs because when it comes into contact with liquid it turns into a gel-like consistency.
It can be found in the gluten-free aisle of your local grocery store, natural health food stores, or online (affiliate link).
As you are shopping for psyllium seed husks, you might see a similar product called Psyllium Husk Powder. They are not the same thing so be sure to purchase the correct one.

How to Make This Nut and Seed Bread?

walnuts and pumpkin seeds on a baking sheet

Roast the nuts & seeds: Preheat the oven to 325 degrees F. Spread walnuts and pumpkin seeds on a baking sheet and roast until lightly browned, 10-15 minutes. Remove from the oven and set aside to cool.

person mixing the dry and wet ingredients in a bowl

Mix the dry ingredients: Place all the dry ingredients—cooled walnuts and pumpkin seeds, oats, cranberries, flaxseeds, psyllium husks, chia seeds, kosher salt, ground cinnamon, and grated nutmeg—in a large bowl. Toss to combine.
Add in the wet ingredients: Stir in the pumpkin puree, water, maple syrup, and oil. Mix until all of the dry ingredients are mixed with the wet ones.

Bread is placed in a loaf pan and covered with stretch film.

Let it rest: Line a 9X5 inch loaf pan with parchment paper and lightly grease with cooking spray. Transfer the dough into the loaf pan, rounding slightly on top. Be aware that it will not rise in the oven as it bakes. Cover with stretch film and let it sit at room temperature for 2 hours up to 8 hours.
Bake: When ready to bake, preheat the oven to 400 degrees F. If preferred, sprinkle it with sesame seeds and bake it for 1 hour 15 minutes. Be aware that the finished product will turn golden brown and feel firm to the touch. Let cool completely and then slice before serving.

How to Serve

There are so many great ways to serve this vegan nut bread loaf and below are a few of my favorite ways to share it with my family and friends:

Spread it with cheese: A generous amount of mascarpone or cream cheese spread over this nut and seed bread is guaranteed to satisfy. But if you want to treat yourself, then try my maple cream cheese frosting.
With your favorite nut butter and/or jam on top: If you prefer to take the vegan route, try it with a generous spread of your favorite almond, peanut butter, or jam.
Serve it as a part of your meat and cheese board: Slice it and make it a part of your holiday cheese boards to serve with your favorite fruits, dips, and spreads.

High protein bread sliced from the top view

How to Store, Freeze, and Thaw

This no-flour nut bread stores well, which is one reason why I always include it in my weekly meal prep.

To Store: Bring it to room temperature, slice it, enjoy some, and place the leftovers in an airtight container. Store it in the fridge for up to 2 weeks. When ready to serve, heat it in your toaster oven.
To Freeze: Slices of this nut and seed bread can be placed in an airtight container and frozen for up to two months. Just make sure it is fully cooled to room temperature before freezing.
To Thaw: Take it out of the freezer and let it sit on the counter for 10 minutes and toast in the oven or in your toaster.

Expert Tips

Here are a few helpful tips to help you make this healthy nut bread recipe:

Prep it before bed: If you think the waiting part is the hardest, do what I do and make it right before bed. That way, when you wake up the next day, all you have to do is bake it and enjoy it for breakfast.
Roasting Nuts: I get it. Roasting nuts takes an extra few minutes, and you can skip the roasting part. However, doing so brings out the earthy flavors of the nuts and is, in my opinion, worth the effort.
Let the bread cool completely: I know how hard it is to wait for freshly baked bread to cool, but it is a necessary step that should not be skipped.
Are you unsure what your bread will look like when it’s done? Because this recipe doesn’t use flour or a leavening agent (like baking soda or baking powder), it doesn’t rise. Spread your dough artfully, and it will look the same way when it’s finished baking in the oven!

Other Bread Recipes You Might Also Like:

I adapted this recipe from my friend Alanna’s (of Bojon Gourmet) cookbook Alternative Baker. Her book and blog are my go-to sources for GF baking. As she was creating this nut and seed loaf, she was inspired by the Adventure Bread made at Josey Baker’s The Mill in San Francisco.

And if you can’t get enough of delicious homemade bread, here are a few more recipes for you: