Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 1 hours 10 minutes
Cooking time: 55 minutes
Four-Seed Oatmeal Quick Bread is a satisfying, wholesome bread that is delicious as a snack or alongside a main dish meal. Think of it as a substitute for muffins or a replacement for biscuits or cornbread with chili, soup or stew.
In this slushy month of March I’m still in comfort-food mode and that includes wholesome breads that are nourishing and filling. Four-Seed Oatmeal Quick Bread fits the bill. I have enjoyed it with butter and jam for an afternoon snack, and I have eaten it alongside a hearty lentil soup.
Four-Seed Oatmeal Quick Bread is versatile — barely sweet and filled with texture and flavour. Feel free to change up the seeds called for in the recipe. I have used black sesame seeds on occasion, and poppy seeds. Also, the recipe calls for the seeds to be toasted for added flavour but you can skip that step if you like.
This bread is best eaten within two days. Store it on the counter tightly wrapped and if you still have some left after day two it is delicious toasted. This recipe is slightly adapted from Eating Well.
Four-Seed Oatmeal Quick Bread
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 3 Tbsp. Flax seeds
- 3 Tbsp sesame seeds
- 2 cups flour (can use half whole wheat)
- ½ tsp. baking soda
- ½ tsp. salt
- 1 Tbsp. baking powder
- 3 large eggs, room temperature
- ½ cup olive oil or grapeseed oil
- 1 ½ cups buttermilk
- 1 cup rolled oats (not instant)
- 2 ½ Tbsp. Crosby’s fancy molasses
- Line a large loaf pan (9″x 5″) with parchment paper and preheat the oven to 350 F.
- Lightly toast the seeds in a large skillet over medium heat. Watch carefully so they don’t burn.
- In a large bowl, combine the flour, baking soda, salt and baking powder. Stir in the toasted seeds.
- In another bowl whisk the eggs with the oil then whisk in the buttermilk, rolled oats and molasses.
- Add wet ingredients to dry and stir gently until just combined.
- Scrape into prepared pan and bake for 50 min to an hour.
- Let cool on a rack for 15 minutes then remove from the pan to finish cooling.
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