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Vegan Pumpkin Seed Bread

gf vegan pumpkin seed bread

I love this pumpkin bread, especially sliced thin and baked a second time for crackers. Warning: This recipe isn’t anything like the fluffy stuff you may think of as bread. And it’s definitely not a dessert type pumpkin bread either.

Made with almond meal, pumpkin puree, seeds & nuts, this gluten free bread is hearty. Sturdy, fit for a hike sustenance.

Adapted from this recipe for caraway seed bread, I used sorghum syrup from Luxenhaus Farm. A lovely, local gift!

Vegan Pumpkin Seed Bread

There's a LOT of wiggle room in this recipe. Before getting baked, it feels like playdough, so have fun with it. Whatever brand of psyllium you use, read the label to make sure no gluten-containing ingredients have been added. For details about specific products used and substitution ideas, it may help to read through notes at the bottom of this seed bread recipe.

Ingredients

  • 1 cup almond meal, packed
  • 1 cup chopped pecans
  • 1 cup quinoa flakes
  • 1/2 cup pumpkin seeds
  • 1/2 cup toasted hemp seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup caraway seeds, optional
  • 3 tablespoons psyllium husk powder
  • 3 tablespoons mesquite flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1 teaspoon instant yeast, optional
  • 1.5 cups pumpkin puree
  • 1 cup water
  • 3 tablespoons olive oil
  • 3 tablespoon sorghum syrup
  • Additional pumpkin, hemp, and caraway seeds for topping

Instructions

In a large bowl, combine: almond meal, pecans, quinoa flakes, pumpkin seeds, hemp seeds, sunflower seeds, caraway seeds, psyllium powder, mesquite, salt, cinnamon, cardamom, and yeast.

Add pumpkin, water, oil, and sweetener to dry ingredients. Stir to combine thoroughly. Cover and let sit overnight (or at least for a few hours). I left this batch of dough in the fridge for two days before baking.

Preheat oven to 350 degrees. Line a 9"x5" bread pan with parchment paper. Scoop dough into pan and press down all over. Top with additional seeds for fun. Bake for about 1 hour and 15 minutes.

Lift bread from pan and place on a cooling rack. Let cool completely before slicing.

To make crackers, place very thin slices on a parchment lined pan. Bake in a 275 degree oven for about 30 minutes, flipping slices midway.

http://freerangecookies.com/2014/11/23/vegan-pumpkin-seed-bread/

gingerbread turkeys

Why did the turkey cross the road?

To prove he wasn’t chicken.

Sorry for the fowl joke. If you’re planning for the big day, I pinned some of my favorite Thanksgiving recipes here.

Comments

  1. This bread looks outstanding, Linda, and what a surprise to scroll down and see the turkey and acorn crackers! They look awesome, too. 🙂

    Shirley