October 23, 2016 65

Cinnamon Raisin Pumpkin Seed Bread

Vegan, hearty, gluten-free pumpkin bread.

Cinnamon Raisin Pumpkin Seed Bread | Gluten-free pumpkin bread full of superfoods like chia seeds, sunflower seeds, oats and pumpkin seeds. Naturally vegan, and refined sugar and nut-free.

This summer I had the pleasure of hanging with Alanna for a few days in Minneapolis. She brought a copy of her {soon to be released} cookbook with her. And, it was one of the most beautiful cookbooks I had ever seen. As I flipped from page to page, I had never been more inspired to get into the kitchen and bake. And the truth is, I don’t like to bake, really at all.

Alanna’s Alternative Baker is the perfect book for anyone needing, wanting or desiring to cook with naturally gluten-free grains and flours alike. This loaf is the first thing I cooked from her book. Hearty, dense bread moistened with pumpkin puree, lightly sweetened with maple syrup and raisins, and scented with cinnamon and nutmeg. It’s not savory, but not too sweet either. And, it’s best sliced into half inch pieces, toasted real well, and smeared with butter or pumpkin butter or both.

I was a little apprehensive about diving into bread making, because I literally have never done it before. But Alanna assured me this recipe was real forgiving, and there was plenty of room for error and experimentation. She was right. I turned the book’s original recipe, Pumpkin Cranberry Nut and Seed Loaf into this naturally nut and gluten-free pumpkin bread. Those little burnt raisins on the top, they’re my favorite part. I ditched the cranberries for them, and played with the seed ratio to eliminate the nuts altogether, because I’m not a huge fan of nuts in bread or baked goods. Sarah made a similar cinnamon raisin version like I did, but left the nuts in. Check out her recipe, here.

I want you to love this recipe as much as I do. And I want all of you to own Alanna’s book and love it as much as I do. Luckily one of you will win a copy of Alternative Baker.  Leave me a comment below to enter. I’ll choose a winner at random on November 1st at noon Central, and notify them by email. Contest is open to readers in the United States and Canada.

One last thing! Today is Sara’s second annual virtual pumpkin party!! You might remember that last year I made this pumpkin polenta. Head over to hosts Sara + Aimee‘s blogs to see the full list of party participants.

Cinnamon Raisin Pumpkin Seed Bread | Gluten-free pumpkin bread full of superfoods like chia seeds, sunflower seeds, oats and pumpkin seeds. Naturally vegan, and refined sugar and nut-free.

Cinnamon Raisin Pumpkin Seed Bread | Gluten-free pumpkin bread full of superfoods like chia seeds, sunflower seeds, oats and pumpkin seeds. Naturally vegan, and refined sugar and nut-free.

Cinnamon Raisin Pumpkin Seed Bread | Gluten-free pumpkin bread full of superfoods like chia seeds, sunflower seeds, oats and pumpkin seeds. Naturally vegan, and refined sugar and nut-free.

Cinnamon Raisin Pumpkin Seed Bread | Gluten-free pumpkin bread full of superfoods like chia seeds, sunflower seeds, oats and pumpkin seeds. Naturally vegan, and refined sugar and nut-free.

Cinnamon Raisin Pumpkin Seed Bread

Prep Time 2 hours
Cook Time 1 hour 15 mins
Total Time 3 hrs 15 mins
Serves 1 loaf

Adapted from Alternative Baker. This bread is incredibly forgiving. But the resting period before it bakes and after it bakes is key. I make the dough in the morning, and allow it to sit all day. Then I bake it before bed, and cool it overnight. The bread will not rise in the oven. Store in the refrigerator in an airtight bag for up to two weeks.


  • 2 cups raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 2 3/4 cup rolled oats
  • 1 cup raisins
  • 1/3 cup psyllium husks {flakes}
  • 1/4 cup chia seeds
  • 2 teaspoons sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 {15 oz} can plain pumpkin
  • 1 cup filtered water
  • 1/4 cup maple syrup
  • 1/4 cup sunflower or olive oil


  1. Preheat the oven to 325, and position a rack in the center.
  2. Spread the pumpkin and sunflower seeds on a baking sheet and toast for 15 minutes or until golden brown and fragrant, shuffling the pan occasionally.
  3. Meanwhile, in a large mixing bowl combine together the oats, raisins, psyllium husks, chia seeds, salt, cinnamon and nutmeg. Then stir in the hot pumpkin and sunflower seeds. Add the pumpkin, water, maple syrup and oil, and stir well with a sturdy spoon {or your hands}.
  4. Line a 9 by 5 inch loaf pan with parchment paper. Pack the dough into the pan and sculpt a slightly rounded top. Cover with a towel and set on the counter for 2 - 8 hours.
  5. When ready, bake at 400 degrees for 1 hour and 15 minutes. It will be deeply bronzed, and firm to touch. Let cool completely in its pan for at least two hours, or overnight.
  6. To serve, cut the bread into thin slices, and toast it well.

{{this giveaway is closed}}

Thanks to the folks at Page Street Publishing for gifting me an advance copy of Alternative Baker!


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65 Responses to "Cinnamon Raisin Pumpkin Seed Bread"

  1. Reply


    October 24, 2016 at 12:04 AM

    What a beautiful loaf. I remember wanting to use alternative flours many years ago (in the 80s) and they were so difficult to find. Plus, what few recipes I had weren’t impressive. So glad things have come a long way since then and there are so many great recipes now. This looks like a lovely book.

  2. Reply


    October 24, 2016 at 12:05 AM

    It’s so beautiful, Sherrie! I’m glad you braved bread baking and made this loaf. I’m so honored to see it captured in your distinctive and stunning images. A million thanks for sharing my book with your readers! You’re the best. <3 <3 <3

  3. Reply

    Elizabeth W

    October 24, 2016 at 12:48 AM

    This bread looks so yummy and will be perfect for chilly fall mornings with coffee :)

  4. Reply


    October 24, 2016 at 6:04 AM

    This loaf looks so yummy and delicious and the ingredients used are amazing. Absolutely stunning!

  5. Reply


    October 24, 2016 at 9:33 AM

    I love baking with an array of flours and would love to add Alanna’s book to my library! This bread looks great.

  6. Reply

    Aysegul Sanford

    October 24, 2016 at 9:39 AM

    This loaf is my current favorite bread to enjoy with my coffee in the morning. I did share the same recipe on my blog, but I love your twist with cinnamon raisons. I am going to have to try this version as soon as I run out of my stash in the freezer. Hope you are well Sherrie.

  7. Reply


    October 24, 2016 at 9:49 AM

    This bread looks so good! Can’t wait to try it out. Thanks for sharing th chance to win the book!

  8. Reply

    Nicole R

    October 24, 2016 at 10:22 AM

    Love this bread idea! A great upgrade to a typical fall pumpkin loaf especially with the extra nutritional boost from the different seeds and psyllium husks. It will definitely be on regular recipe rotation this season.

  9. Reply


    October 24, 2016 at 11:02 AM

    This looks amazing. I’d love this book.

  10. Reply

    Aimee / Wallflower Kitchen

    October 24, 2016 at 11:09 AM

    Well, this book sounds right up my street. Adding to my wish list right now. I would totally enter the giveaway if I could! I love the sound of this bread and am quite impressed that these healthy ingredients can translate into such a beautiful bake. And as always, your photos are wonderful.

  11. Reply

    Christine Leong

    October 24, 2016 at 11:35 AM

    I really like this recipe, especially because it doesn’t have refined sugar in it. I bake gluten-free every week and I’ve never felt better since reducing wheat in my diet after an IBS diagnosis. Thanks for telling us about Alanna’s book. It’s just what I need!

  12. Reply


    October 24, 2016 at 12:11 PM

    Oh that looks so good. I wish I had a nice piece of it now with some nut butter on it.

  13. Reply

    Jennifer Hutzel

    October 24, 2016 at 3:08 PM

    Looks very interesting and healthy!

  14. Reply

    Brandon @ Kitchen Konfidence

    October 24, 2016 at 4:53 PM

    Mmmm, I’d love a slice of this with some warm cinnamon butter! Happy Pumpkin Day Sherrie!!

  15. Reply


    October 24, 2016 at 8:03 PM

    Looks delicious! I really appreciate recipes that are both gluten and cane sugar-free! Thank you!

  16. Reply


    October 24, 2016 at 8:07 PM

    Oh yum. Alternative for psyllium husk? I won’t to make this happen! :)

    • Reply


      October 24, 2016 at 9:33 PM

      Hi Jessica – unfortunately there isn’t an alternative for the psyllium husk, as its an integral part of the recipe. I’m sorry!

  17. Reply


    October 24, 2016 at 8:16 PM

    I love pumpkin parties! When the kids were little we had pumpkin parties instead of Halloween parties…just ’cause, ya know. Now, I need this book AND this bread. So very yum. But then again, it is always yummm at your house! Thanks!

  18. Reply


    October 24, 2016 at 9:21 PM

    I am always excited to try different recipes with new ingredients, and though I don’t have to eat gluten-free, it is something that intrigues me for health reasons. I also am in love with anything pumpkin and this could recipe could be a way to add more interesting variety to a usually overly sweet bread. Wishing good luck to the Alternative Baker!

  19. Reply


    October 24, 2016 at 9:29 PM

    I made my first gluten free baked good last month when cooking for a new mom who’s family is gluten free, and it turned out amazing! Why was I so worried!? This bread looks incredible.

  20. Reply


    October 24, 2016 at 10:01 PM

    I’m not much of a baker now that I live in a high altitude town, but definitely bookmarking this one!

  21. Reply


    October 24, 2016 at 10:10 PM

    Couldn’t agree more, can’t wait to try!

  22. Reply


    October 24, 2016 at 10:41 PM

    A trip to the store is in order to pickup pumpkin and sunflower seeds to make this recipe over the weekend. Cannot wait to try it. Thanks for the chance to win the book!

  23. Reply

    amanda paa

    October 24, 2016 at 11:13 PM

    i’m on gf pie crust mission with Alanna’s book! love it so, as well. i’ve made this bread and it’s one of my favorites, so really excited to try this seedy pumpkin version! xo

  24. Reply

    Trenda Roulain

    October 25, 2016 at 12:10 AM

    This bread looks delicious. Would love some right now with a cup of coffee.

  25. Reply


    October 25, 2016 at 1:57 AM

    I am so happy I have a friend living in Canada so I can take part of this giveaway too. I am so in love with those kind of bread and I find it always difficult to stop from eating them as good as they are! This recipe sounds lovely, love all these seeds mix and the healthy result!

  26. Reply

    Jordan Leigh

    October 25, 2016 at 3:02 AM

    After a recent bout of health issues I’ve been told no go on the gluten. I won’t lie, I pretty much ruled out the chance of delicious baked goods… but this. Now this gives me hope!! Cannot wait to test it out!

  27. Reply


    October 25, 2016 at 4:25 AM

    That bread looks beautiful and sounds absolutely delicious! I can’t wait to try the recipe, I love pepitas and oats. For many years, I was an avid bread baker. When I was required to remove gluten from my diet, I stopped baking bread, other than a few GF breads (none of which were too good). I miss baking bread and am excited that the Alternative Baker book now exists – I’m excited to bake again! With health & gratitude.

  28. Reply

    Maureen Sutherland Weiser

    October 25, 2016 at 7:20 AM

    Alanna is a rockstar! I was so fortunate to be able to test some of her recipes for this truly amazing cookbook. I can’t wait to try this loaf. Looks absolutely gorgeous! You may become a baker as well, Sherrie! If anyone can turn someone into a baker, it’s Alanna! Cheers and happy baking, Maureen.

  29. Reply

    Amy Chastain

    October 25, 2016 at 7:47 AM

    This bread looks delicious! I love the simple ingredients and directions – usually GF bread recipes require ingredients that I never keep on hand or have complicated directions that scare me off. I will definitely have to make some this weekend.

  30. Reply

    Chelsea Edwards

    October 25, 2016 at 8:40 AM

    Ohhh well doesn’t that look yum!

  31. Reply


    October 25, 2016 at 9:56 AM

    YUM! And bravo to you for conquering your baking fears :)

  32. Reply


    October 25, 2016 at 10:22 AM

    Love this bread idea! And I’ve now realized I must have that cookbook!

  33. Reply


    October 25, 2016 at 1:11 PM

    This recipe looks great!

  34. Reply


    October 25, 2016 at 2:23 PM

    A perfect fall recipe! Whether someone needs to have a GF free diet or not, I think it’s important to diversify the grains and flours we choose to eat. This book looks like a wonderful guide to doing just that!

  35. Reply

    Ashley Mauceri

    October 25, 2016 at 2:41 PM

    Thank you for the chance to win! This bread is beautiful.

  36. Reply


    October 25, 2016 at 3:51 PM

    This looks so delicious! Can’t wait to make it!

  37. Reply


    October 25, 2016 at 3:53 PM

    This is a beautiful loaf! I cant wait to try this recipe. I love the use of alternative, healthier options for baked goods. Thank you!

  38. Reply

    Beth P.

    October 25, 2016 at 9:49 PM

    I just made a vegan pumpkin bread and am looking forward to trying this gluten-free recipe. Thanks for sharing, and for the chance to win this cookbook!

  39. Reply

    Liat Golan

    October 25, 2016 at 10:49 PM

    This bread looks awesome! I’m currently trying new gluten-free and healthy recipes for my wellness bar that I’m planning to open in my new yoga studio in San Francisco. I would love to win this book and try some more!

  40. Reply


    October 26, 2016 at 10:33 AM

    I’m making the bread now. I’ve got it all mixed together, but the batter doesn’t fit in the loaf pan! I have at least 1 cup of the mixture that won’t fit, so I put it into a baby loaf pan to bake separately. How did you fit the entire mixture into one loaf pan???

    • Reply


      October 26, 2016 at 1:30 PM

      Hey Jessica – it’s real tight squeeze, but it should all fit. That extra cup you have can be mounded on the top, like a dome shape, since the bread doesn’t rise. I hope this helps for next time.

  41. Reply

    traci | Vanilla And Bean

    October 26, 2016 at 10:51 AM

    What a gorgeous loaf and delicious adaptations to Alanna’s recipe, Sherrie! And what fun! You made bread! Can you hear me clapping?! I absolutely love Alanna’s book too – a stunning collection of recipes I’ll make over and over again. The next on my agenda are those boozy sweet potato cheesecakes. Have you seen them? Then, this loaf will happen. Delicious and beautiful work my dear!

  42. Reply


    October 26, 2016 at 11:17 AM

    This looks delicious! I would love to cook from Alanna’s book – I have read so many great reviews.

  43. Reply


    October 26, 2016 at 2:27 PM

    I recently discovered your blog and absolutely love it. Thanks so much for sharing your genius!

    • Reply


      October 27, 2016 at 10:29 AM

      Awe you’re too kind! I’m so glad you found me, Anna. xx

  44. Reply


    October 28, 2016 at 2:27 AM

    Oh lala. I’ve been tiptoeing and dancing with gluten free for a while. The bread and that book look amazing. I’d like to give them a try.

  45. Reply


    October 29, 2016 at 5:16 AM

    What a great looking loaf of bread, especially for the fall season!

  46. Reply


    October 29, 2016 at 11:26 AM

    I have a loaf of this bread in the oven as I type!

  47. Reply

    Courtney Klumper

    October 29, 2016 at 8:54 PM

    The loaf looks amazing! Love the cinnamon raisin combo. I would love to try more recipes from this book!

  48. Reply


    October 30, 2016 at 6:33 PM

    What an amazing-looking loaf of bread! It sounds like a perfect staple for pumpkin season. Thanks for the giveaway opportunity!

  49. Reply

    Anne Perry

    October 31, 2016 at 8:22 AM

    Sounds amazing. Thank you for the recipe.

  50. Reply


    October 31, 2016 at 10:47 AM

    This looks delicious, love the options!

  51. Reply


    October 31, 2016 at 1:07 PM

    This would be amazing!

  52. Reply

    Dee Johnson

    October 31, 2016 at 4:58 PM

    This looks like a tasty recipe and a wonderful cookbook.

  53. Reply


    October 31, 2016 at 5:58 PM

    It’s amazing to me how many people I know are now gluten intolerant and it’s challenging to cook and bake items they can eat. This book sounds like a great resource.

  54. Reply

    June S.

    October 31, 2016 at 6:35 PM

    I would love to give this great cookbook a whirl on trying some new and healthier baking for our family.

  55. Reply


    November 1, 2016 at 11:03 AM

    This bread looks amazing! I’m always on the lookout for new recipes of breads and loaves.

  56. Reply


    November 2, 2016 at 1:31 AM

    What is the best way to let the bread cool? Should the loaf be covered or uncovered, and can it just remain in the pan overnight at room temperature?

    • Reply


      November 16, 2016 at 10:23 PM

      Hi Candace, the best way to cool the bread is to leave it uncovered, in its pan for a few hours or overnight. I hope this helps.

  57. Reply


    November 11, 2016 at 11:09 PM

    This looks amazing.

  58. Reply


    December 3, 2016 at 9:56 PM

    Can I replace the psyllium husks {flakes} with psyllium husks powder?

    • Reply


      December 4, 2016 at 2:43 PM

      Hi Carol – I’ve never tried using psyllium husks powder. But, this recipe is very forgiving and I’m sure they could be substituted. You might want to Google if flakes and husks are a 1:1 exchange. If you do try it, I’d love to hear how it turns out.

  59. Reply


    April 1, 2018 at 7:41 PM

    I’m on a grain-free diet. I was wondering if this recipe would work with almond, nut flour or coconut flour instead of oats?

    • Reply


      April 3, 2018 at 10:20 PM

      Hi Lindsey – I haven’t tested this loaf with those substitutions, but this recipe is very forgiving and you could try half almond flour and half pumpkin seed flour. That should yield pretty similar results. I also have this grain-free keto loaf recipe that you could use to work off of.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.