Pumpkin Bread
Prep time
Cook time
Total time
Recipe type: Breads
Cuisine: Raw, Vegan
Serves: 1
  • 3 cup raw pumpkin, chopped
  • 1 cup date paste
  • 1 grated carrot
  • 2 cup whole almond
  • ½ cup oat flour
  • ½ cup buckwheat flour
  • ½ cup ground chia seeds
  • ¼ tsp pumpkin pie spice
  • ¼ tsp ginger
  • ½ tsp cinnamon
  • ½ cup raisins, soaked
  1. In the food processor fitted with the S blade place pumpkin and date paste. Process until well combined. (occasionally keep stopping it and scraping down the sides of the food processor)
  2. Add all ingredients (except raisins) to the pumpkin, date mixture and pulse together until combined. No need for too long, so make sure you don’t over process.
  3. Remove blade, add the soaked raisins and mix together with your hands. Remove mixture from food processor and form into a loaf (or your preferred shape) or just like me, you can press the dough into a bread pan (line the bread pan with parchment paper), shape the top, sprinkle with crushed walnuts and gently press them in a bit, and gently pop it out. Place the whole loaf on the dehydrator sheet. Dehydrate at 140°F for 2 hours. Remove from the dehydrator, place the loaf on a cutting board and slice the bread and place slices on dehydrator sheet. Decrease heat to 115°F and continue to dehydrate about 4 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 4-5 hours. If it’s still moist, keep dehydrating until reaches desired texture. But remember that the bread should be soft not crunchy. Don’t overdo it! Store refrigerated in an air tight container. To warm the bread before eating, place it in the dehydrator and dehydrate at 140°F about 5-10 minutes.
Recipe by Nourish N' Cakes at https://deviliciouslyraw.com/2015/11/05/raw-vegan-pumpkin-bread/