Raw Pecan Pumpkin Raisin Bread

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 so quickly.

This particular bread is one to enjoyed plain.  It doesn’t need to be surrounded by copious amounts of food.  The flavor and texture is quite satisfying all by itself.

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 texture and structure of the bread is almond pulp.  I find it absolutely perfect for breads because it is so light and airy.  A person could use any nut pulp with a slight alternation 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 a raw or canned.  This will depend on your personal decision of eating 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 isn’t any other ingredients, just the pumpkin.  You can also use carrots or squash as a replacement.

The date paste, chia seeds, and the 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 great health benefits.  I work hard to find balance in flavor, texture and nutrients.

The stevia is optional so no fretting over that ingredient.  I used it to add a tinge more of sweetness without the extra sugars, since there is already maple syrup.  Don’t have raisins?  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.

My hope is that you thoroughly enjoy this recipe.  Many blessings, amie sue

Ingredients: yields 1 loaf

• 3 cups packed, moist almond pulp
• 1 3/4 cup raw pumpkin puree
• 1 cup date paste
• 1/2 cup ground chia seeds
• 1/3 cup maple syrup
• 2 Tbsp psyllium husk, powdered
• 1 Tbsp ground cinnamon
• 2 tsp pumpkin spice
• 1/4-1/2 tsp liquid stevia
• 1/4 tsp sea salt
• 1/2 cup raisins
• 1/2 cup chopped pecans

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

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

Preparation:

1. In a food processor, fitted with the “S” blade, combine the almond pulp, pumpkin puree, date paste, chia seeds, maple syrup, psyllium, cinnamon, pumpkin spice, stevia and salt.  Process until everything is well mixed.  Place in a large bowl.
2. Hand mix in the 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.
5. Remove from the pan and place on the mesh sheet that comes with the dehydrator.
6. Dry at 145 degrees (F) for 1 hour then reduce to 115 degrees (F) for 4-6 hours.  The bread will be moist but have a nice outer crust.
7. Remove the bread and slice into 1″ thickness or what ever thickness you want.  Place on the mesh sheets and continue to dry until it reaches the dryness level that you want.  I like my breads more on the moist side.
8. Dry times will always very 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.
9. Store in an airtight container/bag for 3-5 days.  I like to wrap my bread in individual slices and freeze them.