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Seeded Whole-Grain Quick Bread
Seeded Whole-Grain Quick Bread
19 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 Recipe Contributor
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 19
January 11, 2019
By: Judith
I made this recipe as written apart from using soured full fat milk, and adding a handful of dried cherries. It was very tasty, loved the seeds, and I will make it again with a few changes. I did find it high in fat so will substitute apple sauce for the oil, or decrease the oil by half and slightly increase the milk. I think it needs a bit of sweetness and was happy with the dried cherries; raisins or whatever you have on hand would be great. Lastly, my loaf was a bit crumbly and I think cooling well, then wrapping and storing overnight might help. Thank you for posting.
November 04, 2018
By: Donna Rowland
this would have been really great bread with all the seeds in the nutritious stuff in it but it came out to dry and fell apart it just did not turn out right I put it to the birds at least it was healthy for somebody
July 12, 2018
By: Bex
Love this. So lush. It does need a bit of stability. Ill try adding chia seeds next time for gel like substance. Super glad to find healthy bread for me and my family. I can see sandwiches and avocado toast in our future. Thank you for recipe.
P.s. seeds on top fell off. Will press them in before baking. ;)
February 01, 2018
By: pm-garrett
The only change I made I was out of buttermilk so I used condensed milk
It turned out great
It slices nice and is nutty
One of the easiest recipes I’ve tried
October 04, 2017
By: Cheri nigh
I followed this to the letter and it came out horribly bad. I will never make this again. The taste was okay, but when I tried to slice it, all I had was a cutting board full of crumbs, and no nice slices. My compliments to the photographer for making this look wonderful. Since I could not give it a 0 star rating, I gave it a 1 star rating, and that was too much of a rating.
September 14, 2017
By: lars1497
Excellent! Based on all of the reviews saying this bread was too dry and crumbly, I subbed applesauce for the olive oil and bumped the amount up to 6 ounces. It took longer to bake because the batter was wetter, but I was expecting that. It didn't seem dry or crumbly at all. We ate half of it in one sitting. Delicious!
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!
