CRANBERRY PECAN AND PUMPKIN BREAD  

CRANBERRY PECAN AND PUMPKIN BREAD  

 

Ingredients

  • 1½ cups pecan halves
  • 1 cup lightly roasted pumpkin seeds
  • 1¾ cups old-fashioned rolled oats
  • 1 cup hazelnut flour
  • 1 cup dried cranberries
  • ½ cup flaxseeds
  • ⅓cup psyllium husks
  • ¼ cup chia seeds
  • 2 tsp pink Himalayan salt or Celtic sea salt
  • ¾ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 1 cup pumpkin puree
  • 1 cup water
  • Sweetener to taste (erythritol, stevia, mashed mejdool dates or skip)
  • ¼ cup grass fed melted butter

Instructions

  1. Preheat oven to 325°F (165°C) and line a 9 by 5-inch loaf pan with parchment paper.
  2. Mix oats, pecans, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon and nutmeg together. Add the roasted pumpkin seeds. Then mix in the pumpkin puree, melted butter, water, sweetener to ensure everything is moistened. Pour into baking pan and let sit for an hour.
  3. Then Bake the loaf for 1 hour and 15 minutes even though it looks quite dark on top. Cool it completely on the countertop. Cut slices, toast and spread a papaya or guava chia jam on top and enjoy!
  4. Pack it in saran wrap and keep in airtight box in the fridge for 10 to 14 days. I even freeze half of it and take it out later to enjoy!!