Seeded Whole-Grain Quick Bread

Make Ahead Tip: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.

Seeded Whole-Grain Quick Bread
Seeded Whole-Grain Quick Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup unsalted sunflower seeds

  • 1/3

    cup unsalted pumpkin seeds

  • 3

    tablespoons flaxseed

  • 3

    tablespoons sesame seeds

  • 2

    cups white whole-wheat flour

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    t baking powder

  • 3

    large eggs

  • 1 1/2

    c buttermilk

  • 1

    c rolled oats

  • 1/2

    c avocado oil

  • 2

    t honey

Directions

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. 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.

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