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Pumpkin Cranberry Bread

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Whenever I make raw bread it brings out the “gramma” in me.  I am not a mom, let alone a gramma, but I have that gene in me.  I LOVE taking pictures of raw bread, so much that I am tempted to create a brag book and carry it in my purse.  haha  “Hello Ethel, how are you?  How are the kids? Oh, I am fine, thank you.  Here let me show some of the latest pictures of my raw grand-bread-babies.  Oh, I love this photo,  they are leaning to the left, oh oh and here, they are leaning to the right.”  LOL  I crack myself up.

My favorite part of making this bread is after it has dehydrated at 145 degrees for 1 hour, and I  remove the loaf to cut it into slices.  That first slice, as the blade glides through the bread and as the slice falls to the side…  it always put me into the state of awe… it gives my  heart a holiday!  I never knew I could get so emotional over a piece of bread.  Now might be a good time to warn you that this bread is not light and fluffy as one might imagine when the word bread pops into your mind.  Nor, is it loaded with chemicals, unpronounceable ingredients, gluten, dairy, sugar, corn, or soy.  It is heavier in weight, and leans toward the denser side of things. It smells warm and inviting.  It is known to cause a full stomach to rumble with hunger,  and cause drool to weep unknowingly from the corner of your mouth.   This is not bread that you just slap a little jam on and eat unconsciously as you check your emails.  No, this bread requires, no it demands your undivided attention.  Quiet your mind, close down your computer,  set the table, light a few candles,  turn on some soft music, prepare your piece of bread and savor each bite.  Give thanks for its nourishment and enjoy….

Be sure to try the Maple Pumpkin Butter Spread along with it.  A match made in heaven.

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Ingredients: 1 loaf

Dry Ingredients:

  • 1 cup rolled, gluten-free oats
  • 1/4 cup flax meal
  • 3 Tbsp coconut flour
  • 1 Tbsp pumpkin spice
  • 1 tsp  ground cinnamon
  • 1 tsp sea salt

Wet Ingredients:

Hand mix in:

  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 Tbsp pecans, crushed for topping

Preparation:

  1. In the food processor fitted with the “S” blade, place the following ingredients: oats, flax meal, coconut flour, pumpkin spice, cinnamon and salt.  Pulse together until combined.  Place the dry ingredients in a small bowl and set aside.
  2. In the same food processor bowl combine: nut pulps, pumpkin puree, date paste, agave, honey and lemon juice.  Blend till everything is well incorporated.  Depending on how dry your almond pulp is, you may need to add water so the dough sticks together nicely.  If you this, add 1 Tbsp at a time.
  3. Add the dry ingredients to the wet ingredients in the food processor and mix everything well.
  4. Transfer the dough to a cutting board and fold in the cranberries and 1/2 cup chopped pecans.  Shape into a loaf  and place on the mesh sheet that comes with your dehydrator.
  5. Score the top of the loaf with a knife. I later use these score marks as a guide in slicing my pieces.  Sprinkle the 2 Tbsp of crushed pecan on top and gently press them in a bit.
  6. Dehydrate at 145 degrees for 1 hour.  This will create a crust on the outside.
  7. Remove from the dehydrator, place the loaf on a cutting board and slice pieces to a desired thickness.  I did mine at about 1″.  Return the bread to the mesh sheet laying the pieces flat.
  8. Decrease the temperature to 105 degrees and continue to dehydrate for approx. 16 hours.  As an indicator if it is dry enough, touch the center of the bread slices.  You don’t want it to be doughy but you also don’t want the bread to dry out too much.
  9. Shelf life and storage:  My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.  The more moisture that is left in your bread, the shorter the shelf life.  Therefore, shelf life will vary with your drying technique.  Whenever I make this bread, it never lasts very long enough to spoil.   Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long shelf life.

I placed my loaf shaped dough on the mesh sheet that comes with my dehydrator.

After sprinkling the crushed pecans on top, I made score marks with a knife.

Ahhh, the first cut… this is always so exciting.

When slicing your bread at this stage, be sure to use a serrated knife (blade has small teeth, this helps to cut through nice and smooth) Also, see-saw back and forth with downward pressure as your cut the slices.  This will prevent the dough from sqashing down.

The texture of the bread looks amazing and it still has about 16 hours or so to dry.

After slicing all the pieces, return them to the mesh sheet.  Don’t slice the bread on the mesh,  you don’t want to risk cutting it.  In the photo above, I wanted to point out the edge of the bread.  See how the edges are darker?  This is the “crust” that is formed when you dehydrate the bread at 145 degrees for 1 hour.

How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry it.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrap down the sides.
  8. That’s it, very easy!

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28 thoughts on “Pumpkin Cranberry Bread

  1. villarosa says:

    WOW ~ going to make this ASAP! Thank you!!!

    • amie-sue says:

      Good morning Villarosa,

      I am pretty positive that you are going to love it! I had a non-raw foodie ask for some to take home to his family after he had 2 slices. hehe

  2. lisa says:

    i’m not really sure how you can classify this as truly raw. rolled oats are processed at a very high temperature and steamed/(cooked, in essence). the bread looks delicious, but it’s certainly not made with all raw ingredients.

  3. Christine says:

    This looks INSANE!!! It looks like “real” pumpkin bread! How amazing! I am making this for Canadian Thanksgiving this weekend for my own special treat. Do you think brazil nut or hazlenut pulp would work just as well for the almonds? I am allergic to almonds but can have pretty much any other nut – just wondering the best flavor combination for the bread. I can’t wait to try this thank you!

    • amie-sue says:

      Good morning Christine,

      Being a person who hasn’t had glutenous bread for 5 years now… this bread is INSANELY good. hehe It will be perfect for your gathering this weekend! I am sorry to hear about your nut allergies, they are becoming so common. I think substituting the almonds with either Brazil or hazelnuts will be just fine. Because it is the pulp, it imparts a small part of the flavor profile…

      Brazil nuts are earthy tasting and so good for you! They have about 2,500 times as much selenium as any other nut. Selenium is a powerful antioxidant which has been proven to protect against heart disease and cancers. They are high in fat so make sure that they are nice and fresh. Much like the macadamia nut, they can be prone to going rancid if not handled and stored properly.

      Hazelnuts are also known as filberts… they work as a sub for almonds just fine. Again, make sure they are fresh and don’t have a funny odor to them. If they have a lot of that brown “skin” around them try to get as much as that off as possible because it can make them taste a bit bitter.

      Have fun with it Christine and let me know how it turns out…blessings on your Canadian Thanksgiving! amie sue

  4. Laura says:

    Hi there – this looks DELICIOUS…but I don’t have a food dehydrator…any chance there’s a way of doing this in an oven?

    • amie-sue says:

      Hi Laura,

      Were there is a will, there is often a way. :) But with that being said… I am not sure of what the outcome would be. I haven’t tried it. It won’t be raw if you do but not sure if that is a goal of yours or not. I can only recommend that you give it a try and if you do, please keep me informed how it turns out. Blessings, amie sue

  5. Laura says:

    hmmm….I had wondered if it would work if I put it in the oven at the same temp… I really don’t know anything about doing this as I am *brand new* to raw eating….not even necessarily going raw 100% but wanting to do more.

    • amie-sue says:

      Good morning Laura… does your oven get as low as 105-115 degrees (F)? I know that some people who don’t have dehydrators will use their oven. Then set the temp on the lowest setting and keep the door ajar. But it is very hard to regulate the temp to make sure that the food stays “raw”. Dehydrators are a wonderful tool to have in the kitchen… raw or not. It is worth the invest as the pocketbook allows. I have often found them on Craigslist for a fraction of the price so keep that in mind. Good luck and do keep in touch. amie sue

  6. Robyn says:

    Holy wowza-ness…I’m in love! Just found your site thru Fragrant Vanilla and I am so making this…glimpsed quickly at your most recents AND I see glorious pumpkin ga-lore <3

    • amie-sue says:

      Glad that you are enjoying the site Robyn. :) What is “Fragrant Vanilla”? I hope you love the bread as much as I do…!! amie sue

  7. Laura says:

    Good morning! Hopefully I’m not leaving too many comments here…*cue bashful face*… You’re right – my oven only goes as low as 170! Ok, so there seems to be a very wide price range for dehydrators out there. What would be a reasonable amount to expect spend on a decent one? I should let Santa know.

    • amie-sue says:

      Good morning to you as well Laura. You can never leave to many comments. That is why I am here. :) When it comes to dehydrators, I HIGhLY, recommend the Excalibur. I will post a link below to the one I swear by. You are right, there is a wide range of prices for dehydrators but this is an important tool when it comes to making raw foods and spending a little bit more is well worth it. I have had the inexpensive ones that cost $60-$100 dollars and they have come and gone. I have been using the Excaliburs for 5 years now and they still run perfectly and I have bought 3 others as gifts for loved ones… so that alone is a testimony of how much I love them.

      They run $299 and again are well worth every penny. They have 9 large trays that are square which are wonderful for spreading out crackers, etc. The air flows from the back of the machine rather than from the top or bottom, like the cheaper machines. This allows the air to evenly blow over the trays and you don’t have to rotate them. The model I listed has a timer too which is wonderful if you have to be away from the house and you don’t want your food to over-dry, etc. If $299 is to hard on the budget, I recommend watching Craigslist, if you live in the states that is. I have bought several for 1/2 the prices (not with timers though) for friends.

      I personally have two that I use constantly. Read more on them if I haven’t convinced you. hehe Print out the info for Santa. ;)

      I hope this was helpful Laura…. Have a great day, amie sue

      http://astore.amazon.com/nouraw-20/detail/B008OV4FD0
      http://nouveauraw.com/raw-techniques/dehydration-2/

  8. Carley says:

    This is the best raw bread recipe I have made so far! it is actually amazing, congratulations! Keep posting your recipes this is my favourite site, new recipes make my day each week :)

  9. Diana says:

    Amie-Sue, Getting ready to give this amazing looking and sounding, (which suggesting amazing taste) recipe a try for my meditation students this Saturday. I will be using only almond pulp as I make almond milk several times a week and happen to have it readily available. I will let you know how it turns out. I will also be using dried cherries as this is a favorite and see how it goes also. Stay tuned!!! Thanks for your wonderful site. I have been eating raw for only six months but you make the raw food recipes so easy to understand and use. Thank you! diana

    • amie-sue says:

      Oh boy, I would love to have ample amounts of nut pulp on hand. I have so many recipes that I want to try but never have enough pulp…:) I hope it all goes well and that is it well received, I can’t wait to hear about it. Blessings! amie sue

  10. [...] at NouveauRaw.com Amie Sue waxes eloquent about that grand-bread-baby and the recipe for Raw Pumpkin Cranberry Bread (which requires dehydration at 145 degrees — just a heads up on that). And of course the [...]

  11. [...] Pumpkin Cranberry Bread from Nouveau Raw [...]

  12. Naomi says:

    Hi Amie Sue, I’d love to try this recipe as I too have been off of gluten bread for 3+ years and honestly, it makes me a bit of a grouch sometimes. The thing is I am also unable to eat the protein in oats, avenin? It took a while to narrow that down since g/f oats were hard to find. One day I may have some tests done to confirm, but I am also one of those rare celiac negative people who have severe reactions to gluten. Would you have any recommendation for subbing for the oats? Buckwheat and me only get along in small doses, so I’d rather not use it as a base here. I’ m fine w/ nuts as long as pre-soaked. I tolerate quinoa, brown rice and millet. Custom order bread! I hope you don’t mind my asking but I consider you a tremendous resource.
    All the best!
    Naomi

    • amie-sue says:

      Hi Naomi… heading to an appt. so I will respond when I get back this afternoon if that isn’t to late… Just wanted you to know that I will be thinking on the best suggestions for you and will be back… :)

    • amie-sue says:

      Ok, I am back home now Naomi… I so identify with the “gluten-grumpies!” lol I am passed that now, but I fought them for several years. Sorry, yet glad to hear about your discovery in eating oats. Sorry that you can’t have them yet thankful you were able to do the detective work to figure out what was causing you issues. That is 1/2 the battle! For the bread I would simply replace the oats with more nut pulp! The nut pulp offers a great texture and will work just fine and dandy. No need to dehydrate the nut pulp for this recipe either. :) Or, you could 1 cup of dehydrated nut pulp in place of the oats and continue on with the recipe as is.

      No sense in adding foods that you half tolerate and run the risk of it upsetting your system. If you are good with nuts… lets go that route. I hope you try it Naomi. Have a blessed New Year! amie sue

  13. Naomi says:

    You’re so thoughtful. Later will be fine. I’ll check back later. Hope all is well!
    Naomi

  14. NL says:

    Hello Amie Sue,

    This looks absolutely amazing, but since I have a bunch of sweet potato just wondering if you have you ever tried substituting sweet potato for the pumpkin?

  15. Gwyneth says:

    Would you recommend something to replace the oats with? I would like to try and make this grain free. Thanks!

    • amie-sue says:

      Hello Gwyneth,

      You can try using sprouted and dehydrated buckwheat. Grind it to a flour. You can also try ground nuts… do know that this will change the flavor a bit and possibly the texture of what I created. It is worth a shot… Let me know if you try it. Have a blessed day, amie sue

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