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: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg.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. To make it keto friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly. Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.
Psyllium husks, also named 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 is also a natural source of fiber that doesn’t include wheat. This Keto Dinner Rolls recipe is a good example of how it is used in a bread recipe. It has multiple health benefits, but the most popular one is that it acts like a sponge in the digestive tract, absorbing toxins and bad bacteria. For that reason, it is also marketed as a “colon cleanser” for people with digestive difficulties. It can be found in the gluten-free aisle of your local grocery store, natural health food stores, or online (affiliate link). If this is your first time consuming psyllium husks, it is recommended to try a small dose as various sources on the internet cautions people as some allergic reactions or side effects have been recorded. 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.
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.
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.
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 requires 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!
Low carb: While all nut breads are high in protein, my nut & seed bread is also low carb! Served in slices, it is perfect for breakfast or an afternoon snack when you need an extra energy boost. Gluten Free and Keto-Friendly: This vegan nut bread loaf is free of eggs, dairy, and flour. It’s gluten free and with a few minor adjustments, it’s easily adaptable to be keto-friendly, too! Easy to customize: You can take this basic recipe and customize it with what you have on hand. Don’t care for pumpkin puree? Use my unsweetened applesauce. Not a fan of walnuts? Use pecans (or even a mixture of nuts). Sky’s the limit to make it your own. Wholesome and Nutritious: This gluten free seed bread is nutritious and packed with healthy fats and superfoods like chia seeds, pumpkin seeds, and flaxseeds. Plus, it’s high in protein, which means it is very filling and it goes great with any meal including your favorite soups and salads! Perfect Meal Prep: It stores and freezes well so you can make a batch over the weekend and enjoy it throughout the week.
And if you can’t get enough of delicious homemade bread, here are a few more recipes for you:
Challah Bread Recipe No Knead Bread Olive Loaf Turkish Simit Recipe Need more inspiration? Check out all our bread recipes
