Homemade Seeded Whole Grain Quick Bread
There’s something deeply satisfying about pulling a warm, fragrant loaf of bread out of the oven—especially when it’s packed with wholesome ingredients and ready in a fraction of the time!
If you’re craving a hearty, nutrient-dense bread that doesn’t require hours of kneading or rising, seeded whole grain quick bread is your new best friend. Let’s get into why this bread deserves a spot in your kitchen and how to make it (plus variations for dietary needs!).
What Is Seeded Bread?
Seeded bread is a hearty loaf packed with a variety of seeds like sunflower, flax, pumpkin, sesame, or chia. These seeds aren’t just sprinkled on top—they’re often mixed right into the dough, creating a dense, nutty texture that’s richer than standard white or wheat bread. Think of it as nature’s confetti: colorful, flavorful, and brimming with benefits.
Beyond aesthetics, seeds add layers of nutrition. Flaxseeds offer omega-3s, chia seeds deliver fiber, and pumpkin seeds provide magnesium. This makes seeded bread a smarter choice for sustained energy, especially compared to refined carb-heavy alternatives. You could certainly call this a low-carb bread
Whether store-bought or homemade, it’s a versatile base for everything from avocado toast to gourmet sandwiches.
Nutritional Powerhouse
Seeded bread is a nutrient-dense superstar. A single slice can deliver 3–5g of fiber and 5–7g of protein, thanks to its seed and whole-grain base. It’s also rich in B vitamins, iron, and zinc, which support metabolism and immunity. For low-carb enthusiasts, options like almond-flour-based seeded breads slash carbs while keeping the satisfying texture.
The seeds’ healthy fats (like those in flax and sunflower seeds) promote heart health and reduce inflammation. Plus, their low glycemic index helps stabilize blood sugar. Just watch portion sizes—seeded bread is calorie-dense, but a little goes a long way! Pair it with protein (like eggs or hummus) to maximize satiety and nutrition.
Homemade Seeded Whole Grain Quick Bread
Ingredients
Equipment
Method
- First, pop your oven to 350 degrees Fahrenheit. That's nice and cozy for baking. Then, get that loaf pan ready – the 9 by 5 inch one. Just spray the inside with cooking spray so nothing sticks, and line the bottom with parchment paper. This makes getting the loaf out later so much easier.
- Now, let's talk seeds! We're using sunflower, pumpkin, flax, and sesame seeds. Toss 'em in a small dry pan over medium heat, stirring constantly. They'll start to smell nutty and maybe even make little popping sounds – just keep going until they're lightly browned, about 5 to 7 minutes. Set aside 2 tablespoons of these toasted seeds in a small bowl for sprinkling on top. Pour the rest into a bigger bowl.
- Add the almond flour, coconut flour, baking powder, baking soda, and salt to that big bowl. Give it a good whisk to mix everything up. While you're doing that, crack some eggs into another medium bowl, pour in the buttermilk or yogurt, add some oil, and whisk in the chia seeds and maybe some maple syrup (you can totally skip this if you don't want extra sweetness!).
- Now, pour the wet stuff into the dry stuff and stir everything together until it just looks and comes together. Don't overmix! Pour this lovely batter into your prepared pan. Sprinkle the reserved seeds on top and gently press them down a bit so they stick a little. Let it rest for about 10 minutes to set up a bit.
- Then, bake it in the preheated oven for about 40 minutes. It's done when the outside is nicely golden brown and a toothpick stuck in the middle comes out clean (no wet batter!). Once it’s done, let it cool in the pan on a wire rack for about 30 minutes. Then, you can carefully turn it out onto the rack to cool completely before slicing and eating! Good luck, I bet it smells amazing while it’s baking.
Healthier Tweaks
– Swap sweetener: Use sugar-free maple syrup or skip it entirely.
– Oil options: Substitute avocado oil with melted coconut oil or light olive oil.
– Seed flexibility: No pumpkin seeds? Use all sunflower seeds or toss in hemp hearts.
Serving Suggestions
– Breakfast: Toasted with almond butter and sliced banana.
– Lunch: As a side for soups or salads.
– Snack: Top with smashed avocado and everything-bagel seasoning.
Common Mistakes to Avoid
– Over-toasting seeds: They burn fast—stick to medium heat.
– Skipping parchment paper: Your bread will cling to the pan like a stage-5 clinger.
– Slicing warm: Let it cool fully, or it’ll crumble into sad bread confetti.
Storing Tips
– Room temp: Keep wrapped in foil for 2 days.
– Fridge: Store in an airtight container for up to 1 week.
– Freezer: Slice and freeze for 3 months—toast straight from frozen
FAQ’s
Is seeded bread low in carbs?
Traditional seeded bread isn’t low-carb (15–20g net carbs/slice). However, brands like Carbonaut or homemade almond-flour versions can cut carbs to 2–5g per slice. Always check labels for added sugars or starches.
What can I use instead of bread for sandwiches low-carb?
Try lettuce wraps, coconut wraps, or portobello mushrooms. For store-bought, explore keto breads or cloud bread (egg-based). Almond-flour tortillas also work well.
Can I eat low-carb bread and still lose weight?
Yes, if it fits your calorie deficit. Prioritize high-fiber, protein-rich options to stay full longer. Track portions—low-carb breads can still be calorie-dense.
Is Carbonaut low carb seeded bread nutrition?
Yes! Carbonaut’s seeded bread has ~2g net carbs, 7g fiber, and 5g protein per slice. It’s gluten-free, grain-free, and uses flax and chia seeds for healthy fats.
