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Seeded Whole-Grain Quick Bread

  • 25 m
  • 4 h
Stacy Fraser
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/15/2019