Pecan Free Seeded Whole Grain Loaf

Total time1 hr 30 min

Prep time15 min

Cook time55 min

4.6

(13)

This hearty, golden loaf is packed with sunflower seeds, pumpkin seeds, chia, and flaxseed, giving every slice a satisfying crunch and a genuinely nutty depth of flavor — all without a single tree nut in sight. The oat flour base keeps things wholesome and slightly tender, while turmeric and black pepper add a subtle warmth that makes this loaf taste far more interesting than your average sandwich bread. Applesauce and olive oil work together to keep the crumb moist, so there's no dry, crumbly texture to contend with here. Because the batter is thick and seed-loaded, it bakes up beautifully dense and sliceable — the kind of loaf that holds up to a generous smear of butter or a pile of avocado without falling apart. Store-bought seeded breads can be a minefield when it comes to shared production lines and mystery "mixed nut" additions, so baking this one at home puts you fully in control of every ingredient. Let it cool completely before slicing and you'll be rewarded with clean, even pieces that are just as good the next day toasted.

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Ingredients

12 servings

For the bread

1 ½ cups oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground black pepper
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
3 tbsp ground flaxseed
2 tbsp chia seeds
3 large eggs
½ cup unsweetened applesauce
¼ cup extra virgin olive oil
2 tbsp honey
1 tbsp apple cider vinegar

For topping

2 tbsp mixed seeds (sesame, hemp, or additional sunflower), for topping (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
2
In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, turmeric, and black pepper until evenly combined. Stir in the sunflower seeds, pumpkin seeds, ground flaxseed, and chia seeds.

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