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Alanna’s Pumpkin Cranberry Nut & Seed Loaf

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Alanna’s pumpkin cranberry nut & seed loaf is a moist, hearty, naturally gluten-free bread loaded with pumpkin puree, dried cranberries, nuts, and seeds. It’s packed with fiber, healthy fats, and fall flavors, making it a perfect breakfast or snack.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large bowl, whisk together eggs, pumpkin puree, maple syrup, and oil until smooth.
  3. Add almond flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until well combined.
  4. Fold in dried cranberries, chopped nuts, and most of the seeds, reserving a few for topping.
  5. Pour batter into prepared loaf pan and smooth the top. Sprinkle remaining seeds over the surface.
  6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Swap cranberries with dried apricots or golden raisins.
  • Add dark chocolate chips for a sweet twist.
  • Use orange zest for a citrusy variation.
  • Make it nut-free by using extra seeds instead of nuts.

Nutrition

Find it online: https://recipesbyliza.com/alannas-pumpkin-cranberry-nut-seed-loaf/