Rating: 3.82 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3

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

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
4 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • 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.

Tips

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; carbohydrates 31.7g; dietary fiber 5.1g; sugars 5.7g; fat 20.5g; saturated fat 3g; cholesterol 57.3mg; vitamin a iu 99.6IU; vitamin c 0.6mg; folate 30.8mcg; calcium 171.8mg; iron 5.1mg; magnesium 80.7mg; potassium 248.6mg; sodium 418.5mg; thiamin 0.2mg.
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