Name: Alanna’s Pumpkin Cranberry Nut & Seed Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 3 eggs; 1/4 cup maple syrup or honey; 1/4 cup olive oil or coconut oil; 1 1/4 cups almond flour; 1/2 cup rolled oats (certified gluten free if needed); 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1/2 cup dried cranberries; 1/3 cup chopped nuts (walnuts, pecans, or almonds); 1/3 cup mixed seeds (pumpkin, sunflower, flaxseeds, or chia), plus more for topping

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Alanna’s pumpkin cranberry nut & seed loaf is a hearty, wholesome, and naturally gluten-free bread loaded with texture and flavor. I love how this recipe brings together warm fall spices, sweet-tart cranberries, and a satisfying mix of crunchy seeds and nuts. It’s perfect for breakfast, a midday snack, or even a healthy dessert with a drizzle of nut butter or honey.

Why You’ll Love This Recipe

I love this loaf because it’s nutrient-dense, refined sugar-free, and full of fiber and healthy fats. It’s one of those bakes that’s as good for the body as it is for the soul. The pumpkin keeps it moist, the cranberries add a pop of brightness, and the nuts and seeds provide a satisfying bite. Best of all, it’s easy to make in one bowl, and it stores beautifully for days. Alanna’s Pumpkin Cranberry Nut & Seed Loaf

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree
Eggs
Maple syrup or honey
Olive oil or coconut oil
Almond flour
Rolled oats (certified gluten free if needed)
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Dried cranberries
Chopped nuts (walnuts, pecans, or almonds)
Mixed seeds (pumpkin seeds, sunflower seeds, flaxseeds, or chia seeds)

Directions

I preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large bowl, I whisk together the eggs, pumpkin puree, maple syrup, and oil until smooth.
I add the almond flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. I stir until well combined.
I fold in the cranberries, chopped nuts, and most of the seeds, reserving a few to sprinkle on top.
I pour the batter into the loaf pan and smooth the top. I sprinkle the remaining seeds over the surface for a crunchy finish.
I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
I let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields about 10–12 slices. It takes roughly 15 minutes to prep and 45–55 minutes to bake. I usually let it cool for another 20 minutes before cutting into it.

Variations

I sometimes use chopped dried apricots or golden raisins in place of cranberries.
For a chocolatey version, I fold in dark chocolate chips.
I add orange zest to the batter when I want a citrusy note.
For a nut-free version, I skip the nuts and use more seeds instead.

storage/reheating

I store the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. It also freezes well—I slice it first, then wrap each piece individually and freeze for up to 2 months. To reheat, I toast it lightly or warm a slice in the microwave for 15–20 seconds. Alanna’s Pumpkin Cranberry Nut & Seed Loaf

FAQs

Is this loaf gluten free?

Yes, as long as I use certified gluten free oats, this loaf is completely gluten free thanks to the almond flour and oat base.

Can I make this vegan?

Yes, I substitute the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and it still holds together nicely.

How sweet is this loaf?

It’s lightly sweet from the maple syrup and cranberries. If I prefer it sweeter, I sometimes add a bit more syrup or toss in some chocolate chips.

Can I use fresh cranberries instead of dried?

Yes, but I chop them first and reduce the quantity slightly since they’re more tart. Dried cranberries give a chewier texture.

What’s the best way to serve this loaf?

I love it warm with almond butter, cream cheese, or a drizzle of honey. It also pairs beautifully with coffee or tea.

Conclusion

Alanna’s pumpkin cranberry nut & seed loaf is one of my favorite ways to celebrate fall flavors while nourishing my body. It’s dense, flavorful, and full of goodness in every slice. Whether I’m grabbing it for breakfast or sharing it with friends, it always feels like the perfect cozy bite.