Nut and Seed Bread
User Reviews
5
Nut and Seed Bread
Description
Nut and Seed Bread combines a variety of whole, raw nuts and seeds toasted for enhanced flavor and texture, blended with oats, dried cranberries, and spices like cinnamon and freshly grated nutmeg. The wet ingredients—unsweetened pumpkin puree, water, maple syrup, and oil—moisten the mix and help bind it with the addition of psyllium husks, which provide a fibrous structure. The dough rests for a few hours before baking, allowing flavors to meld and the texture to develop.
Baked at a high heat until the top is deeply browned, this bread forms a firm crust while retaining moisture inside. It can be sliced and eaten plain or with spreads. The recipe allows flexibility in nuts, seeds, dried fruits, spices, and oils to tailor the flavor. Leftovers keep well refrigerated for up to two weeks and can be frozen for longer storage.
Adjustments can accommodate dietary preferences such as keto by omitting dried fruits and substituting sweeteners. Psyllium husks are preferred over powder for this recipe to ensure proper texture. The bread slices thaw quickly and can be warmed in a toaster oven to refresh.
Ingredients
- 1 ½ cups walnut halves 175 g, raw
- 1 cup pumpkin seeds 140 g, raw, unsalted
- 2 ¾ cups rolled oats 250gr, gluten-free, old-fashioned
- 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 nutmeg freshly grated
- 1 pumpkin puree 15-oz, unsweetened, canned
- 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
- Toast nuts and pumpkin seeds before mixing to deepen their flavor.
- Use unsweetened pumpkin puree, not pumpkin pie filling, for accurate sweetness and consistency.
- The bread can be customized by switching nuts, seeds, and dried fruits according to preference.
- Leftovers keep well in the refrigerator up to two weeks or frozen for two months; thaw before toasting.
- Psyllium husks are crucial for texture; avoid substituting with psyllium husk powder.
- This recipe can be adapted for keto by omitting dried fruit and replacing maple syrup with erythritol syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 8slices from a 9X5 loaf pan. | |
| Calories | 488kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 4g | 20% |
| Sodium | 591mg | 25% |
| Potassium | 353mg | 8% |
| Fiber | 15g | 60% |
| Sugar | 17g | 34% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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