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.

Stacy Fraser
Source: EatingWell Magazine, September/October 2016


Recipe Summary

4 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

Nutrition Facts

340 calories; protein 10.5g 21% DV; carbohydrates 31.7g 10% DV; exchange other carbs 2; dietary fiber 5.1g 21% DV; sugars 5.7g; fat 20.5g 32% DV; saturated fat 3g 15% DV; cholesterol 57.3mg 19% DV; vitamin a iu 99.6IU 2% DV; vitamin c 0.6mg 1% DV; folate 30.8mcg 8% DV; calcium 171.8mg 17% DV; iron 5.1mg 29% DV; magnesium 80.7mg 29% DV; potassium 248.6mg 7% DV; sodium 418.5mg 17% DV; thiamin 0.2mg 15% DV.

Reviews (21)

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23 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
I really like this, but did make a few changes. I substituted a flax seed egg for one egg (1 T ground flax seed + 3 T water) and used chia seeds in the recipe instead of flax, as whole flax seeds just slide through your system. I used 3 T maple syrup as per other reviewers. I reduced the oil to about 1 T and replaced the rest with fat free yogurt, something I do in all oil based recipes. I also used soured almond milk. It was delicious, moist, and only slightly crumbly. Not trying to used for sandwiches, just eating and enjoying. My pans must be smaller than I thought, because I got 2 loaves out of it. Read More
Rating: 4 stars
Unlike many reviews here my bread came out in a solid loaf that does not all into pieces. It cut well and toasted well. I followed the recipe exactly except I added a teaspoon of poppy seeds. My only issue with the recipes is the bread came out pretty bland but I just topped with a little butter and honey and it worked out well. Read More
Rating: 3 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 2 stars
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 Read More
Rating: 4 stars
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.;) Read More
Rating: 5 stars
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 Read More
Rating: 1 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 2 stars
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.:( Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
This bread turned out great the only negative would be it was a little crumbly when putting in the toaster. Read More
Rating: 5 stars
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) Read More
Rating: 5 stars
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. Read More
Rating: 1 stars
I was hoping to replace my husband's frozen Ezekiel bread with this but will not. I followed the recipe exactly and neither of us liked it. Too many seeds the pumpkin seeds were too big and overwhelming and overall the bread had a strange taste. I tried toasting it but that did not help. Very disappointed. Wanted to like it. Read More
Rating: 1 stars
It tasted funky and was almost too crumbly to toast. Read More
Rating: 5 stars
I have now made 5 loaves of this recipe and it is great. I took an entire loaf into work and everyone loved it. It is so filling that they were not hungry for lunch even at 1 pm. If you're used to store bought bread then this will surprise you because this is not very sweet. Even whole wheat organic store bought bread has a lot of sugar. If you want it sweeter then just add more maple syrup or honey. I will make this recipe until my hands fall off. Read More
Rating: 2 stars
I made this bread per the instructions. I could not find the pumpkin seeds at the store so that is the only ingredient I was missing. I found the flavor of the bread a bit odd. I am not sure what it was about it. My husband did not like it either. Read More