Low-Carb Seeded Quick Bread

I made this recipe as stated (without maple syrup) and baked for 30 minutes as it seemed to be done based on the brown surface. I didn't spray the loaf pan enough and only used parchment paper in one direction so it sticked a lot when I tried to remove it after cooling. But once it was cool and I tried to eat it, the bread fell apart. I see this was an issue for others as well. I couldn't imagine baking it for the full 40 minutes but was this the issue? Why does this fall apart despite the 3 eggs, buttermilk and oil? Can anyone help?

I made it for the first time last night. It turned out beautifully. This will be my go to recipe! It's moist and very rich and flavorful. You don't need to put anything on it but I think avocado would be the perfect complement. I substituted chia seeds for the sesame seeds but did not pre-toast them. I used melted coconut oil instead of olive oil. I just love this bread!

I've made this twice now and even though the flavor is great, it comes out very crumbly. It barely holds together when slicing, and if not handled very carefully, it falls apart. Do you think adding potato or tapioca starch might fix this problem?

This bread is soooo delicious, yet so easy to make. I substituted Greek yogurt, as I didn’t have buttermilk, whole wheat flour for the coconut and baked it for 30 minutes. Turned out so yummy, I’m going to have to contain myself from eating half of it in one sitting.

For Joanne: the green you see is a reaction between the baking powder or soda and the sunflower seeds. I make a seeded bread from Bon Appetit that had a lot of sunflower seeds and people thought the bread was molding. The same thing happened to me, and after reading some articles, found out that this reaction turns the sunflower seeds green. No problem for the bread.I guess I have to rate, but haven’t made it yet.

I really liked this bread and stored it like I was supposed to. However, on the 3rd day some seeds inside were green around them. It didn't look like mold, it could have been from the pepitas. The pepita seeds were the only seeds I used with a sort of green color. It looked like it might have been a chemical reaction from the seeds and not mold. I wasn't sure so I threw them out and will try again leaving the pepita seeds out. If anyone has an answer for me I'd appreciate it.

I will be making this bread again. It was yummy, low carb, and easy to make!

I made this recipe today. I followed the instructions but used plain a Greek yogurt and skim milk as I didn’t have buttermilk. It turned out a delicious, soft, tasty bread. I look forward to making it again. I’m very pleased. Thank you for this recipe.

This bread really is delicious! No changes, the recipe is perfect!

This is delicious! I didn't have coconut flour so I used 1/4 c of whole wheat flour; it doesn't make it gluten free but it worked great; I also couldn't find my loaf pan so I used an 8x8 pan and baked it for around 30 minutes. That worked well too!

This bread is AMAZING and it’s so simple to make! I made it for the first time today and had to make a second loaf after the first loaf was kidnapped by friends!!! Don’t hesitate. Make this NOW!