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Seeded Whole-Grain Quick Bread

Rating: 3.82 stars
22 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 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

total:
4 hrs
Servings:
10

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: 1 slice
Per Serving:
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.
Exchanges:

1 1/2 starch, 1/2 medium-fat meat, 3 1/2 fat

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Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Karen J Cromer
Rating: 3 stars
03/04/2019
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
Patti Thompson
Rating: 1 stars
09/23/2016
It tasted funky and was almost too crumbly to toast. Read More
Pam
Rating: 5 stars
03/27/2020
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
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Nicole
Rating: 5 stars
10/07/2016
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
Bex
Rating: 4 stars
07/12/2018
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
caseymama06
Rating: 1 stars
09/24/2016
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
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Donna Rowland
Rating: 2 stars
11/04/2018
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
LauraF
Rating: 2 stars
09/09/2016
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
Erica Faulkner Cheek
Rating: 2 stars
06/09/2017
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
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