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Pecan Pumpkin Raisin Bread

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– raw, vegan, gluten-free –

I will never grow tired of bread… raw bread, that is.  It is always such a treat when I make it and when it disappears quickly. This particular bread is one to enjoyed plain.  It doesn’t need to be surrounded by copious amounts of food or spreads.  The flavor and texture are quite satisfying all by themselves. I always feel the need to explain some of the ingredients that I use in my bread recipes, because questions always come up, especially from new people visiting my site.

The main ingredient that I use for the texture and structure of the bread is almond pulp.  I find it perfect for loaves of bread because it is so light and airy.  A person could use any nut pulp with a slight alteration in flavor.   For those of you who don’t wish to make nut milk (which supplies us with the nut pulp), you can always try using the following; carrot pulp, buckwheat or oat flour, ground nuts, shredded zucchini, and so forth.  But each one of those ingredients will supply a different taste and texture… thus creating a whole new recipe.

For the pumpkin puree, you can use raw or canned.  It will depend on your personal decision to eat all raw or not and also due to availability.  Should you choose to make your own raw pumpkin puree, you can read (here) on how to do it.  For canned, always look for organic, with BPA-free cans and make sure that there aren’t any other ingredients, just plain ole’ pumpkin.  You can also use carrots or squash as a replacement.

The date paste, chia seeds, and psyllium husks act as binders.  The psyllium has health benefits but also gives the bread a “sponginess” that completes the bread-like texture. Remember that each component in this recipe offers excellent health benefits.  I work hard to find a balance in flavor, texture, and nutrients.

If you don’t have raisins, that quite ok, go ahead and use cranberries or any other diced up dried fruit.  Lastly, pumpkin spice, if you don’t have this spice jar in the pantry, no worries, you can make it yourself.   I have added to the ingredient what you will need to use in its place. I hope that you thoroughly enjoy this recipe.  Many blessings, amie sue P.S. you can thank me now for the wonderful aroma that will be omitted from your dehydrator. :)


yields 1 – 10″ loaf pan

If you don’t have  pumpkin spice, add the following:


  1. In a food processor, fitted with the “S” blade, combine the pumpkin puree, date paste, chia seeds, maple syrup, psyllium, cinnamon, pumpkin spice, and salt.
    • Process until everything is well mixed.
    • Place in a large bowl.
  2. Hand mix in the almond pulp, raisins, and pecans.
  3. Line a bread pan with plastic wrap for the ease of removing the bread once formed.
  4. Place the bread batter in the pan and shape the top into an arch.
    • Let the bread sit for 15-30 minutes; this will give the psyllium and chia seeds time to bind all the ingredients together.
    • Remove from the pan and place on the mesh sheet that comes with the dehydrator.
  5. Dry at 145 degrees (F) for 1 hour.
    • Remove the bread and slice into 1″ thickness or whatever thickness you want.
    • Place on the mesh sheets and continue to dry until it reaches the dryness level that you want.
    • I like my slices of bread more on the moist side.
  6. Reduce to 115 degrees (F) for 4-6 hours.  The bread will be moist but have a nice outer crust.
    • Dry times will always vary on the amount of moisture your bread starts out with, the model you use, how full it is, the humidity in the air, and/or even the climate.
    • So always keep a watchful eye on the bread and remove it once you find the perfect texture for you.
  7. Store in an airtight container/bag for 3-5 days.  I like to wrap my bread in individual slices and freeze them.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.



34 thoughts on “Pecan Pumpkin Raisin Bread

  1. Madge says:

    Hi, Amie Sue! I love your website, and I’m always eager to receive your emails with new recipes! I’m going to make this pumpkin bread recipe, but I do have questions. If I exchange buckwheat goats for almond pulp, do I need to soak the groads first, dry them and then make a flour? And is it an equal exchange (3cups)?
    P.S. My all time favorite recipe that I make at least once a week is your Queso Naranja Mexican Kale Chips! Soooo delicious! Thank you for sharing your amazing talent!

    • amie-sue says:

      Good morning Madge,

      Oooh I love those kale chips too! But then I haven’t met a kale chip that I didn’t like. hehe Thank you for you sweet words, they are very encouraging. :)

      Let’s see, if you want to use buckwheat instead of almond pulp, I would soak and rinse the heck out of them. Drain them well and even go as far as dabbing them with a paper towel to remove the excess water. Then use wet. Mind you, I haven’t tried the bread this way. I have spent many years working on these recipes and I find almond pulp to work beautifully due to the texture it gives it… but that’s not to say that buckwheat won’t work.

      You don’t want to start off my soaking 3 cups of buckwheat because they expand as they absorb water. 1 cup dry raw buckwheat = 2 1/3 cup sprouted (roughly)… https://nouveauraw.com/special-raw-ingredients/how-to-sprout-and-use-buckwheat-groats/. So may soak about 1 1/4 cup and see how close you get to 3 cups worth. If you want to even take the nutrient level a bit higher, sprout them till tiny tails appear. Don’t let the tails get too long because they can make the buckwheat taste bitter sometimes (in my experience).

      I wouldn’t use buckwheat flour because it would make the bread really dense and dry tasting. I like the idea of sprouted buckwheat and I will have to try that myself one day soon. If you give it a try, please let me know how it goes. I am happy to support you along through the process if you need help. Just shoot a comment. :) Have a great day! amie sue

  2. Madge says:

    That is suppose to be groats, not groads. :-)

  3. I’ve been anticipating your email and surely today you lit up my life, thank you. I can’t wait to try this recipe. I am most grateful for you and your desire to make a difference in our lives. Amie Sue is a name mentioned often in our family as if though you were a long time family friend. Happy to have you as a part of our family. With much love and gratitude,

    • amie-sue says:

      Ok Maureen, you brought tears to my eyes this morning. :) I am touched and honored to be a part of the family. *speechless*. I am a good person to have in the family… I do dishes too hehe. Stretching out my arms for a big ole’ hug. Have a blessed and happy day… amie sue

    • Maureen says:

      Maureen, your comment was so beautifully written and my sentiments exactly, as I’m sure for many others! Well said!

  4. Christine says:

    Honestly, your creativity is just so limitless – this bread looks convincingly “baked”! Now I’m sitting at work, trying to remember how much nut pulp I have tucked away in my freezer … hopefully I have enough that I can make this when I get home tonight!

    • amie-sue says:

      lol Christine… now don’t you go and get in trouble for looking at recipes when you ought to be working. hehe And no day dreaming about almond pulp. hehe Have a great rest of the day … amie sue

  5. Katrina says:

    Hi, great recipe! I was just wondering what that butterry looking spread is in the top picture. It doesn’t quite resemble coconut oil… What might it be? Thanks!

  6. Nikunja says:

    Hi there
    Any chance this bread can be baked in the oven. I don’t have a dehydrator.

    • amie-sue says:

      I haven’t tried Nikunja. Next time I make some raw bread I will try it but until then you would have to experiment. amie sue

  7. Kate says:

    I adore your site and am so grateful to you.

    My dehydrator doesn’t allow for more than a few centimetre’s of food. Can I do this on low in the oven? Think I may need to invest in a better dehydrator :)

    • amie-sue says:

      Hello Kate… I haven’t baked any of my raw bread recipes so I can’t say for sure what temp or for how long. I guess I will need to do this one day so I can better help those who are in the same predicament as you. amie sue

  8. Alma Dalia says:

    Thanks a lot Ami Sue. All recipes are delicious. You´re incredible.

  9. Susan says:

    Amie Sue I have some left over almond pulp from making almond milk and I would like to try this recipe. I was wondering if I need to add the 2 tbsp. of powered psyllium? I have all ingredients except that. Thanks and have a great day!

    • amie-sue says:

      Hi Susan… the psyllium added a nice texture to the bread. It can be skipped if you don’t have any, but for the future I encourage you to pick up a bottle and try it in my bread recipes. :) Have a great day! amie sue

  10. Constance says:

    This bread is divine -I made this and also made my first batch of cranberries this season-(I do cook my cranberries lightly)
    I have been eating this bread smothered in cranberries and it is just wonderful
    thankyou again for a great recipe what a nice way to rev up the fall menu

  11. Michelle says:

    Well you did it again! You’ve knocked it out of the park.
    Love, love this recipe. Could be one of my top 10 from your library of recipes. Yummy!

    I make almond milk 3 times a week, but not sure I can get enough almond pulp if I want to make more than one loaf. Is there any substitute? Regular Almond meal?

    All I can say is amazing! I put your Raw Caramel sauce on mine, as I indulge in the seasons apples with caramel; I also add it to a Raw Pumpkin Cheesecake I make.

    Much appreciated

    • amie-sue says:

      I just love reading comments like this. :) A home-run! Raw breads are surely that! To be honest, I don’t sub out the almond pulp for anything else. Is it possible… you bet, anything is possible but I personally wouldn’t. I spend a great amount of time developing and working on recipes to get “that” perfect flavor and texture. So when I find something that works… I stick with it. You can surely experiment. Using ground nuts and seeds as a replacement will make the bread even more dense and heavy. But if that’s all you have, you can try it and see if you like it. :)

      Thanks so much for sharing. Many blessings, amie sue

  12. Maureen says:

    I couldn’t figure out why I was so fidgety at work today! Then, I realized that it was because I had put the slices of this bread in the dehydrator before I left this morning and I couldn’t wait to get home to try it! It is incredible!! So much better than regular old sugary baked pumpkin bread and so much fun to make. Thank you for this, and all the other amazing recipes that you share with us!

    • amie-sue says:

      Haha, I loved reading this Maureen. :) Isn’t it wonderful to come home to such a wonderful treat! I am so happy that you enjoyed it. I can’t express enough as to how much I love raw breads. They are so full of flavor! Thank you for sharing and have a blessed evening, amie sue

  13. Cindy says:

    Hello Amie-Sue,
    I just made your recipe. It’s delicious. I used Trader Joe’s Almond flour and the correct amount of ingredients. I measured as I didn’t want to mess it up. The dough came out very wet, sloppy wet. I have never made it before, so I am not sure if that is the consistency it should be? Should I of added in more almond meal/flour? I made 4 loaves, smaller so it could dry better. It took longer drying due to the moisture. Please let me know how I should of adjusted it. What is the proper dough texture. Also, do you measure the flour of the chia seeds after blending or dry seeds before blending? Thank you for the recipe. It’s still in the dehydrator. I nibbled a bit and found it to taste like Manna bread. Yum. I also used dried cranberries, a few chopped walnuts, extra spices.

    Thank you,

    • amie-sue says:

      Good evening Cindy,

      Gosh, the dough shouldn’t be sloppy wet at all. The text is just what you see in that loaf pan… as you can see it is holding its shape very well. So the texture ought to be moldable and it should hold shape.

      As fat as the chai seeds go, the recipe reads: 1/2 cup ground chia seeds. That means that you use 1/2 cup of ground not whole. If it were to be whole seeds the recipe would read: 1 cup chia seeds, ground.

      In the instructions # 4 reads, “Place the bread batter in the pan and shape the top into an arch. Let the bread sit for 15-30 minutes. This will give the psyllium and chia seeds time to bind all the ingredients together.” Did you do that?

      The only other thought is that your almond pulp was really wet… but it would have to have been REALLY wet to make it sloppy wet.

      I hope it turns out for you and that some of these thoughts help for the future. Have a blessed evening, amie sue

  14. Cindy says:

    Thank you for responding. Mine was really wet. I used dry Almond Meal from Trader Joe’s. It was not very moldable. I shaped it with my hands into small patties. It was too wet to do much with. Even with sitting. I didn’t know the consistency. Next time I will all in more almond meal.

    • amie-sue says:

      Oh gosh Cindy, I totally spaced that you first mentioned about using Almond Meal… not almond pulp as I used. If possible, try making the recipe as it reads so you can understand how the bread responds and what the texture is like. That will help you when experimenting with other ingredients. Have a great evening, amie sue

  15. FranMarie says:

    Hi AmySue,
    I’m wondering do you think I can use almond meal instead of almond pulp?

    • amie-sue says:

      Good day FranMarie,

      I am sorry that it took a bit to respond. I am hosting a houseful of family for the week and things have been so busy! You can use almond meal instead of the almond pulp but it will change the texture from what I designed. With almond pulp it creates a fluffier texture and makes for a really nice raw vegan bread. The almond meal will be denser. Does that make sense? blessings, amie sue

  16. Sam says:

    Please add me to your mailing list

    Thank You


    • amie-sue says:

      Hello Sam,

      I am currently not putting out content so I haven’t been sending out any emails, that is why there isn’t a subscribe button. However, there is a work around. You can sign up by leaving a comment under a recipe and click the button to subscribe so you get a response on that comment. That will then put you on the list for emails, should the time come that send more out. :) Have a happy day, amie sue

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