Lightly sweet, this healthy pumpkin spice loaf is delightful for breakfast, a snack, or a dessert. It’s equally tasty with the addition of dried cranberries, or chopped dried apricots. Although optional, the crunchy sweet strudel topping is just a great addition, I highly recommend it!
⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
2 Tbsp dark raw sugar
1 Tbsp maple syrup
½ tsp cinnamon
Preheat oven to 350°F.
Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
In a medium bowl, mix together the dry ingredients, including the dried fruit.
Add the dry ingredients to the wet about a cup at a time and combine well.
Either fold in the chopped nuts, or prepare Nutty Topping.
Transfer batter into pan.
Mix together Nutty Topping ingredients and gently press onto top.
Bake mini-loaves 35-40 minutes, large loaf 70-75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too moist middle. Test the middle with a knife or wooden skewer to be sure.)
Cool completely before serving. Use a serrated knife to slice.
This rustic, naturally fermented, no-knead bread is perfect with a big hearty bowl of soup or spread with a garlicky hummus or eggplant babaganoush, nut butter, or jam. It is a “batter bread” that is fermented for several hours before baking so plan ahead for this one! Fermenting grains allow them to become more digestible and nutrients to become more bio-available. Well worth the wait!!
Author: Victoria Laine
Recipe Type:: Gluten-free Baking
Serves:: 1 loaf
2 cups rolled oats
⅔ cup brown rice
⅔ cup amaranth
⅔ cup sesame seeds
⅔ cup sunflower seeds
⅔ cup raw pumpkin seeds
3 Tbsp chia seeds
2 tsp salt
3 cups water
In a high-powered blender measure all dry ingredients. Process until grains and seeds have become powdery but not too long (avoid letting it become gummy.) Transfer dry mix to a large glass or ceramic mixing bowl.
Allow batter to sit 6-12 hours in a warm place in the kitchen (if the kitchen is cold, heat the oven to the lowest setting for 10 minutes, turn it off, and place bowl in oven.) Cover with a clean tea towel.
Transfer batter to a 9”x5”x3” loaf /bread pan that has been lined with parchment paper or oiled. If oiling, sprinkle some oat flakes or whole pumpkin seeds into the bottom of the pan (so it releases
from the pan more easily). You can also sprinkle some on top of the loaf for a nice finishing touch.
Bake at 375F for 90 minutes or until dry when tested with an inserted skewer or knife.
SLICING NOTE: Cool completely before slicing. With the aroma of fresh bread wafting through the house, it’s challenging not to want to slice into it; however, this loaf will slice much better if it’s almost completely cooled.