Four-Seed Oatmeal Quick Bread

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 10 minutes

Cooking time: 55 minutes

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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.

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 a 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 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 a chili, soup or stew.

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

Ingredients:

  • 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

Instructions:

  1. Line a large loaf pan (9″x 5″) with parchment paper and preheat the oven to 350 F.
  2. Lightly toast the seeds in a large skillet over medium heat. Watch carefully so they don’t burn.
  3. In a large bowl, combine the flour, baking soda, salt and baking powder. Stir in the toasted seeds.
  4. In another bowl whisk the eggs with the oil then whisk in the buttermilk, rolled oats and molasses.
  5. Add wet ingredients to dry and stir gently until just combined.
  6. Scrape into prepared pan and bake for 50 min to an hour.
  7. Let cool on a rack for 15 minutes then remove from the pan to finish cooling.

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4 thoughts on “Four-Seed Oatmeal Quick Bread

  1. sharon lawlor says:

    t doesn’t say what temp to bake the 4 seed bread.

    1. Bridget Oland says:

      Hi Sharon, Apologies. The recipe has been updated.

  2. Mary Ellwood says:

    I just made this and if the lovely aroma coming from my oven is any indication it will be delicious. I will be serving it at supper with some chili that I made yesterday

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