Sunburst Quick Bread Recipe

Name: Sunburst Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon baking powder; ½ cup sunflower seeds, chopped coarsely; ½ cup raisins (can sub golden raisins, currants or cranberries); ½ cup vanilla rice milk (or soy milk); ½ teaspoon salt; ⅓ cup sunflower oil; 2 cups unbleached white flour; 2 tablespoons flax seeds; 2 tablespoons poppy seeds; 3 tablespoons tahini; ½ cup sugar; 1 lemon, juice and zest of (1/4 cup lemon juice)

Servings: persons

1 tablespoon baking powder
½ cup sunflower seeds, chopped coarsely
½ cup raisins (can sub golden raisins, currants or cranberries)
½ cup vanilla rice milk (or soy milk)
½ teaspoon salt
⅓ cup sunflower oil
2 cups unbleached white flour
2 tablespoons flax seeds
2 tablespoons poppy seeds
3 tablespoons tahini
½ cup sugar
1 lemon, juice and zest of (1/4 cup lemon juice)

1
Preheat oven to 350 degrees.
2
Grease and flour a 9x5 loaf pan.
3
In electric blender, grind the flaxseeds to fine powder.
4
Add 1/3 cup water; blending until frothy.
5
Set aside.
6
In mixing bowl, combine the safflower oil, sesame paste and sugar.
7
Beat with mixer on medium speed until blended.
8
Beat in the flaxseed mixture.
9
In another bowl, stir together the flour, baking powder and salt.
10
Add this to the wet mixture, beating on low speed until smooth.
11
Beat in the rice milk, fresh lemon juice and peel.
12
Fold in gently the sunflower seeds and raisins just until blended.
13
DO NOT overstir.
14
Pour the batter into the prepared loaf pan.
15
Sprinkle poppy seeds over the top of the batter.
16
Bake the bread until a toothpick inserted in center comes out clean.
17
Bake about 50-60 minutes.
18
Cook in pan on wire rack for 10 minutes.
19
Invert pan onto wire rack and cool.
20
Cool completely before slicing.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon baking powder, ½ cup sunflower seeds, chopped coarsely, ½ cup raisins (can sub golden raisins, currants or cranberries), ½ cup vanilla rice milk (or soy milk), and more.

Yes, Sunburst Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunburst Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions