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Nut and Seed Bread Sliced from the front view
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5 from 12 votes

Nut and Seed Bread

This nut and seed bread is a vegan, gluten-free and no flour recipe that you can make with 20 minutes hands on time. It stores well so you can make it a part of your weekly meal prep, use some right away and freeze the rest for later.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Resting time8 hours
Total Time9 hours 35 minutes
Course: Bread
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8 Slices
Author: Aysegul Sanford

Ingredients

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

Instructions

  • Pre-heat the oven to 325 F (165 C) degrees. Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, 10-15 minutes. Take it out of the oven and set aside.
  • Mix together the rolled oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl. Stir in the walnuts and pumpkin seeds.
  • Add the pumpkin puree, water, maple syrup, and oil. Using a wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through.
  • Line a 9X5 (23cm X 13cm) loaf pan with parchment paper. Gently transfer 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.
  • 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.
  • Let it cool completely.

Notes

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 and thaw: 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.
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Nutrition

Serving: 8slices from a 9X5 loaf pan. | Calories: 488kcal | Carbohydrates: 39g | Protein: 11g | Fat: 35g | Saturated Fat: 4g | Sodium: 591mg | Potassium: 353mg | Fiber: 15g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg

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