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82% would make again

Seeded Pumpkin Breakfast Bread

Tasty Team


for 8 servings

  • 1 ½ cups raw walnuts (150 g), halves, toasted and chopped
  • 1 cup raw pepitas (150 g)
  • ¼ cup chia seeds (45 g)
  • 1 cup dried fig (160 g), sliced
  • ½ cup flaxseed (85 g)
  • 2 ¾ cups old fashioned rolled oat (220 g)
  • 1 tablespoon pumpkin spice
  • 2 teaspoons fine sea salt
  • 15 oz unsweetened pumpkin puree (450 g)
  • 1 cup almond milk (240 mL)
  • ¼ cup olive oil (60 mL)
  • ½ cup maple syrup (170 g)
  • ⅓ cup flaxseed meal (55 g)

Nutrition Info

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    Calories 549
    Fat 30g
    Carbs 59g
    Fiber 14g
    Sugar 20g
    Protein 14g

Estimated values based on one serving size.


  1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  2. Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
  3. In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
  4. In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
  5. Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.
  6. Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
  7. Preheat the oven to 400˚F (200˚C).
  8. Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
  9. Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
  10. Enjoy!

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