There’s something comforting about the aroma of freshly baked bread filling the kitchen. It brings back memories of weekends spent experimenting with different recipes, often with my family eagerly waiting to taste the results. Over the years, I’ve come to appreciate the simplicity of quick breads. They require no yeast, no complicated techniques, and yet they deliver such satisfying results. One of my favorite variations is the sunflower pumpkin seed bread—a healthy, hearty option that’s as nutritious as it is delicious.
Introduction
When I first stumbled upon the idea of combining sunflower and pumpkin seeds in a bread recipe, I was intrigued. Both seeds are packed with nutrients, and their flavors complement each other beautifully. The result is a loaf that’s crunchy on the outside, tender on the inside, and bursting with a nutty, earthy flavor that feels both nourishing and indulgent.
This bread is perfect for those mornings when you want something more substantial than toast but don’t have the time or patience to make a traditional loaf. It’s versatile too—you can enjoy it plain, spread with a bit of butter, or even toasted with a topping of your choice. The best part? It’s quick to make and doesn’t require any fancy ingredients or equipment.
Recipe Card
Yields: 1 loaf (approximately 10 slices)
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Ingredients:
- 1 ¾ cups (220g) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup (60ml) honey or maple syrup
- 1 cup (240ml) buttermilk or dairy-free alternative
- 1 large egg
- ¼ cup (60ml) melted coconut oil or vegetable oil
- ½ cup (70g) raw sunflower seeds
- ½ cup (70g) raw pumpkin seeds
- Optional: ¼ cup (30g) raisins or dried cranberries for a touch of sweetness
Instructions:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk together the honey or maple syrup, buttermilk, egg, and melted coconut oil until smooth.
- Bring It All Together: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to a dense bread.
- Add the Seeds: Fold in the sunflower seeds and pumpkin seeds. If you’re adding raisins or dried cranberries, mix those in as well.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra seeds on top for a decorative touch. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Recipe Tips and Variations
After baking this bread numerous times, I’ve picked up a few tips that make the process even smoother and the result even tastier.
Baking Tips:
- Don’t Overmix: One of the most important things to remember when making quick bread is to avoid overmixing the batter. Once the wet and dry ingredients are combined, stir just until no streaks of flour remain. This keeps the bread light and tender.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using.
- Test for Doneness: Ovens can vary, so it’s always a good idea to start checking your bread a few minutes before the recommended baking time is up. Insert a toothpick into the center—if it comes out clean or with just a few crumbs clinging to it, your bread is ready.
Ingredient Substitutions:
- Gluten-Free: To make this bread gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which helps with the texture.
- Vegan Option: To make the recipe vegan, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a plant-based milk and maple syrup instead of honey.
- Different Seeds and Nuts: Feel free to experiment with different seeds or nuts. Chopped walnuts or pecans would add a nice crunch, or try adding chia seeds for an extra nutritional boost.
Flavor Variations:
- Sweet and Savory: While this bread is delicious as is, you can play around with the flavors by adding different spices or mix-ins. For a sweeter bread, consider adding a teaspoon of vanilla extract or a handful of chocolate chips. For a savory twist, add a teaspoon of dried herbs like rosemary or thyme.
- Zucchini or Carrot Add-Ins: For added moisture and nutrition, try grating ½ cup of zucchini or carrots into the batter. This adds a subtle sweetness and extra texture to the bread.
Nutritional Information
While I don’t typically count calories in my recipes, I understand that some of you might like to know the nutritional breakdown. Here’s an estimate per slice:
- Calories: 200
- Fat: 10g
- Carbohydrates: 24g
- Protein: 5g
- Fiber: 3g
- Sugar: 8g
This bread is rich in healthy fats from the seeds and provides a good amount of fiber, making it a great choice for a filling breakfast or snack.
Conclusion
I’ve made this sunflower pumpkin seed bread countless times, and it never fails to impress. It’s a straightforward recipe that delivers big on flavor and nutrition, without requiring much time or effort. Whether you’re looking for a healthy snack, a quick breakfast, or something to enjoy with your afternoon tea, this bread fits the bill.
One of the things I love most about this bread is its versatility. You can change up the seeds, add different spices, or even throw in some dried fruit or nuts. It’s a recipe that you can truly make your own. And the best part? It’s quick enough to whip up on a whim, making it perfect for those days when you want homemade bread without the hassle.
FAQs
Q: Can I freeze this bread?
A: Absolutely! This bread freezes well. Once it’s completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It should keep well in the freezer for up to 3 months. To enjoy, just let it thaw at room temperature or pop it in the microwave for a few seconds.
Q: How should I store the bread?
A: Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, keep it in the refrigerator, where it will last for about a week.
Q: Can I use other types of flour?
A: Yes, you can experiment with different flours. If you prefer a lighter bread, you can use a mix of whole wheat and all-purpose flour. You can also try using spelt flour or a gluten-free flour blend if you have dietary restrictions.
Q: What can I serve with this bread?
A: This bread is delicious on its own, but you can also enjoy it with a variety of toppings. Butter, cream cheese, or nut butter are all great options. For a sweet treat, try it with honey or jam. It also pairs well with soups and salads if you want to make it part of a meal.
Q: Can I make muffins instead of a loaf?
A: Yes! You can easily turn this recipe into muffins. Just divide the batter evenly into a muffin tin lined with paper liners. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Q: What if I don’t have sunflower or pumpkin seeds?
A: No problem! You can substitute with other seeds or nuts that you have on hand. Chopped almonds, pecans, or even sesame seeds would work well in this recipe.