One of our delicious fall favorites that is sure to be a hit at home or any holiday party.
½ cup pumpkin seeds
½ cup walnuts, chopped finely
¾ cup pumpkin puree (we use Pacific brand)
¼ cup neutral tasting oil (sunflower/canola/light olive)
¼ cup water
¾ cup fresh orange juice
Zest 1 orange
1 tsp vanilla extract
½ cup Anita’s Organic Cane Sugar
¼ cup Anita’s Organic Brown Sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ tsp pumpkin spice (we use Gathering Place Trading Company brand)
¾ cup Anita’s Organic Dried Cranberries
Pre-heat the oven to 350 degrees. Oil and line, with parchment paper, a standard size loaf pan (usually 9 x 5 or 8.5 x 4.5). Set aside.
Place the pumpkin seeds and chopped walnuts on a tray and toast in the oven for 5 to 10 minutes until toasty. This can also be done in a dry pan over a low heat on the stove top. Do not allow to burn. Remove from the heat/oven and transfer to a bowl to cool down.
In a large bowl, mix together the pumpkin puree; water; oil; orange juice; orange zest; vanilla extract; and sugars.
In a medium size bowl sift together the spelt flour; baking powder; baking soda and pumpkin spice. Add the salt and mix well.
Add the cranberries and ¾’s of the toasted walnut/pumpkin seed mix (set the rest aside for later) to the wet mixture. Stir well.
Slowly add the flour mixture to the wet mixture, ½ cup at a time. Mix well but do not over mix.
Scrape the batter into the prepared loaf pan and sprinkle with the remaining toasted pumpkin seed/ walnut mixture. Press down lightly so they stick to the top of the loaf.
Bake the loaf in the center of the oven for 40 to 50 minutes. This is a thick loaf so may take a little longer. To test if the loaf is cooked through insert a wooden skewer into the center. If the batter is still wet and sticks to the skewer return to the oven at 5-minute intervals until the skewer comes out clean.
Leave the loaf to cool down in the pan for 30 minutes. Once cooled, remove from the pan and transfer to a wire rack to cool fully.