Seeded Whole-Grain Quick Bread
By duckieq
Make Ahead Tip: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.
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
Details
Preparation
Step 1
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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