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.
Ingredients: 1 loaf
- 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
Hand mix in:
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 Tbsp pecans, crushed for topping
- 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.
- 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.
- Add the dry ingredients to the wet ingredients in the food processor and mix everything well.
- 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.
- 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.
- Dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
- 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.
- 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.
- 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:
- Start with a sugar pie pumpkin. Wash and dry it.
- Place the pumpkin on a cutting board on its side. Carefully cut off the top and bottom, leaving a flat surface.
- 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.
- 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!
- Now cut the pumpkin flesh into small chunks.
- 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.
- 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.
- That’s it, very easy!