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Seeded Whole-Grain Quick Bread
Seeded Whole-Grain Quick Bread
13 Reviews
From: EatingWell Magazine, September/October 2016
Bake this healthy, seedy loaf on Sunday and you can enjoy it all week—if it doesn't disappear first. This quick bread recipe is the perfect vehicle for both sweet and savory toppings, so try it as avocado toast one day and with honey the next. Store it tightly wrapped, as all the seeds make it a little more apt to dry out than typical whole-wheat breads.
- By: Stacy Fraser EatingWell Test Kitchen Manager
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup unsalted sunflower seeds
- ⅓ cup unsalted pumpkin seeds
- 3 tablespoons flaxseed
- 3 tablespoons sesame seeds
- 2 cups white whole-wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon baking powder
- 3 large eggs
- 1½ cups buttermilk
- 1 cup rolled oats
- ½ cup avocado oil or extra-virgin olive oil
- 2 tablespoons honey or pure maple syrup
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
- Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
- Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
- Make Ahead Tip: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.
- Serving size: 1 slice
- Per serving: 340 calories; 20 g fat(3 g sat); 5 g fiber; 32 g carbohydrates; 10 g protein; 31 mcg folate; 57 mg cholesterol; 6 g sugars; 0 g added sugars; 100 IU vitamin A; 1 mg vitamin C; 172 mg calcium; 5 mg iron; 418 mg sodium; 249 mg potassium
- Nutrition Bonus: Iron (28% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, ½ medium-fat meat, 3½ fat
Reviews 13
July 04, 2017
By: VinylSmack
Just made this tonight and followed it exactly except substituting Bobs Red Mill 1 for 1 gluten free flour. It turned out very good! I think next time I would probably cut back on the pumpkin seeds so it would hold together better. Other than that it's a winner! I'll be making this regularly
June 09, 2017
By: Erica Faulkner Cheek
I made this for toast. Its too crumbly, does not hold its shape. My toaster now smokes due to all lost food at the bottom. :(
April 08, 2017
By: Alex's Mom
My first attempt was a bust as I used chia seeds in place of the sesame seeds. The chia seeds soaked up all the liquid. I baked it anyway and we ate it because all the ingredients were healthy and not cheap. It was very dry. The second attempt was sans sesame seeds, NO CHIA SEEDS and came out great although a bit crumbly. I used gluten free flour both times. Reminds me of the bread my mom used to make??Her fix for her crumbly bread was extra butter. Lol, silly rabbit!
March 05, 2017
By: WS Bauer
Love this bread and I will definitely make it again! The only change I made was to increase the maple syrup to three tablespoons, everything else was per the recipe. It is a little crumbly when toasting as mentioned by another reviewer, so a toaster oven would be perfect. I will try making muffins next time, I think they will be a great Grab & Go breakfast or mid-morning snack that will stick with me.
February 22, 2017
By: sue
OMG best ever. Had to freeze it to keep it out of sight as I couldn't stop eating it!
Used just 1 cup of milk with 1tsp lemon juice and omitted bicarb. Might try as muffins next time.
February 17, 2017
By: Meredith
I used Bobs Red Mill gluten free 1to1 flour and 1/4cup of sweet sorghum flour. This is my new go to bread and I have stopped buying UDIS gf bread. It is satisfying and delicious! Just a tip, press the seeds down on top before baking and once it cools slice it a little on the thick side and put it in the freezer. I pull a piece out every morning and pop it in the toaster. You can't beat it!
November 09, 2016
By: Kasey Elliott
This bread turned out great, the only negative would be it was a little crumbly when putting in the toaster.
October 14, 2016
By: annamt1
Made this bread, but I placed the seeds in a food processor, because I hate whole seeds in bread. It turned out great. However, I'm going to modify it down in terms of calories, which may mean removing some of the seeds. I didn't use pumpkin seeds, as I didn't have any on hand. So, it was just sunflower and flax seeds, but I think flax seeds give you more bang for the fiber, something I'm paying attention to these days. I also added 1/4 cup maple syrup, and a pinch of pepper flakes, the latter always kicks up the flavor. (Anna)
October 06, 2016
By: Nicole
I didn't make any change. It is absolutely delicious. Shared one loaf at gym with friends for coffee! They all lived. Will make it every week and eat for breakfast instead of regular bread.
