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Gluten Free Cranberry and Sunflower Seed Loaf

Gluten Free Cranberry and Sunflower Seed Loaf
Imagine a warm, comforting loaf infused with the sweetness of cranberries and the crunch of sunflower and pumpkin seeds. This gluten-free treat is perfect for any time of day, whether you're celebrating something special or simply need a pick-me-up. Its unique flavors come together in a deliciously satisfying way that's sure to leave you wanting more.
Ingredients
  • 2.4 L (9 ¾ cups) gluten-free all-purpose flour mix, preferably Semper fine flour mix
  • 475 mL (2 cups) gluten-free buttermilk (3%)
  • 250 mL (1 cup) sunflower seeds
  • 235 mL (1 cup minus 1 tbsp) clean oat groats
  • 190 mL (¾ cup plus 1 tbsp) cranberry jam
  • 120 mL (½ cup) pumpkin seeds
  • 60 mL (¼ cup) dark syrup
  • 45 mL (3 tbsp) roasted pumpkin seeds
  • 10 mL (2 tsp) baking soda
Instructions

1. Preheat your oven to 350°F or 175°C.

2. Grease a 1 ½-liter or 51-fluid-ounce loaf pan.

3. In a mixing bowl, combine the buttermilk, syrup, and cranberry jam, then add the dry ingredients and mix until you get a smooth batter.

4. Pour the batter into the greased loaf pan and gently shake it to evenly distribute the mixture.

5. Dampen your hand with water and lightly press the batter to smooth out the top, then sprinkle sunflower seeds and pumpkin seeds over it.

6. Bake the loaf in the lower part of the oven for 50-60 minutes, or until a toothpick inserted into it comes out clean.

7. Remove the loaf from the oven and let it rest for a few minutes before transferring it to a wire rack to cool completely.

Tools
  • stand mixer
  • loaf pan
  • mixing bowl
  • measuring cups
  • baking soda
  • toothpick

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