Seeded Whole-Grain Quick Bread

READY IN: 1hr 15minsYIELD: 10


  • 13 cupunsalted sunflower seeds
  • 13 cupunsalted pumpkin seeds
  • 3tablespoonsflax seeds
  • 3tablespoonssesame seeds
  • 2cupswhite whole wheat flour (I used rye flour and it was still wonderful)
  • 12 teaspoonbaking soda
  • 12 teaspoonsalt
  • 1tablespoonbaking powder
  • 3largeeggs
  • 1 12 cupsbuttermilk (just add a splash of vinegar to milk)
  • 1cuprolled oats
  • 12 cupavocado oil or 1/2cupextra virgin olive oil
  • 2tablespoonshoney or 2 tablespoons spure maple syrup

    Serving Size: 1 (113) g

    Servings Per Recipe:10

    Calories: 327

    Calories from Fat 173 g 53 %

    Total Fat 19.2 g 29 %

    Saturated Fat 2.7 g 13 %

    Cholesterol 57.3 mg 19 %

    Sodium 351.2 mg 14 %

    Total Carbohydrate32 g 10 %

    Dietary Fiber 5.3 g 21 %

    Sugars 5.6 g 22 %

    Protein 9.8 g 19 %


  • Preheat oven to 350.Coat a 9×5 inch loan pan with cooking spray.I don’t use cooking spray, but I will use my butter wrappers or a little olive oil if I don’t have any butter wrappers.
  • 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 and 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 and 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.
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