Seeded Whole-Grain Quick Bread

Seeded Whole-Grain Quick Bread

20 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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • 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 20

March 04, 2019
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By: Karen J Cromer
After reading the reviews I ground the pumpkin and sunflower seeds. The bread isn’t as crumbly and it sliced just fine. I’m not crazy about the taste as the olive oil flavor is too strong. I don’t know if I’ll make it again as there’s too much involved in making it.
January 11, 2019
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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
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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
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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
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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
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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
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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
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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
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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. :(
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