Wholewheat Nut Bread Recipe

Name: Wholewheat Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5/8 tablespoons flax seed; 5 tablespoons pumpkin seeds; 4 5/8 tablespoons sunflower seeds; 5/8 cup dried dates; 3 cups dried apricots; 3/4 cup dried figs; 1 7/8 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 2 eggs beaten; salt; 7/8 cup brown sugar; coconut milk 10 cl.; 5 1/8 tablespoons walnuts chopped

Servings: persons

4 5/8 tablespoons flax seed
5 tablespoons pumpkin seeds
4 5/8 tablespoons sunflower seeds
5/8 cup dried dates
3 cups dried apricots
3/4 cup dried figs
1 7/8 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 eggs beaten
salt
7/8 cup brown sugar
coconut milk 10 cl.
5 1/8 tablespoons walnuts chopped

1
Preheat oven to 340F.
2
Spread the flax, pumpkin, and sunflower seeds on a baking sheet lined with parchment paper and bake for 10 minutes until well browned. Stir occasionally.
3
Chop the dates, apricots, and figs into large pieces with a knife. Place in a bowl.
4
Mix the flour with the baking powder, cinnamon, and ginger. Add to the bowl with the dried fruits and mix.
5
Mix in the beaten eggs, a pinch of salt, and sugar.
6
Add the coconut milk and mix.
7
Stir in the walnuts and roasted seeds.
8
Pour the batter into a greased and floured loaf pan.
9
Bake for 50 minutes. Let cool before unmolding.
10
If, after 50 minutes, the bread is undercooked, then cover it with aluminum foil, and bake an additional 20 minutes.

768

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 4 5/8 tablespoons flax seed, 5 tablespoons pumpkin seeds, 4 5/8 tablespoons sunflower seeds, 5/8 cup dried dates, and more.

Yes, Wholewheat Nut 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.

Wholewheat Nut Bread

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