Lucy M. Craving nourishing comfort food that supports your wellness goals? This seeded nut loaf is your answer, combining the goodness of whole grains, omega-3 rich seeds, and heart-healthy nuts into one satisfying package. Each slice offers a complete boost of energy and nutrition, perfect for healthy eating without feeling deprived.
The natural ingredients work together to keep you satisfied longer, making this wholesome loaf ideal for balanced meals and mindful snacking. Enjoy the rustic flavor and hearty crumb knowing you’re nourishing your body with every delicious, protein-packed bite.
Why You’ll Love this Seeded Nut Loaf
Look, I’m not going to beat around the bush here – this seeded nut loaf is basically everything you want when you’re tired of bread that’s just, well, bread. It’s got crunch, it’s got texture, and honestly, it’s packed with so much protein you could probably call it breakfast without feeling guilty.
The cranberries add this sweet-tart thing that keeps it interesting, the pistachios bring color (because we eat with our eyes first, right?), and those mixed seeds? They’re giving you that satisfying bite in every single slice. Plus, it’s naturally gluten-free, which means everyone can actually enjoy it.
What Ingredients are in Seeded Nut Loaf?
The beauty of this seeded nut loaf lies in its simplicity – you’re working with whole, recognizable ingredients that come together to create something way more impressive than the sum of its parts. No fancy equipment needed, no obscure ingredients you’ll use once and never again. Just nuts, seeds, eggs, and a few basics that bind everything into a gorgeous, sliceable loaf that holds its shape beautifully.
Ingredients:
- 4 extra-large eggs
- 3 tbsps olive oil
- 1 cup (115g) dried cranberries, finely chopped
- 1 tsp salt
- ¾ cup (115g) mixed seeds
- 1½ cups (150g) pistachios, chopped
- ⅔ cup (75g) walnuts, chopped
- ½ cup (75g) skin-on whole almonds, chopped
When it comes to ingredient quality, don’t phone it in here. Fresh nuts make a massive difference – stale or rancid nuts will absolutely ruin this loaf, so taste them before you commit. The mixed seeds can be whatever you’ve got on hand (pumpkin, sunflower, sesame, flax – go wild), and while the recipe calls for skin-on almonds, you can use blanched if that’s what you have. Just make sure your eggs are at room temperature for better binding, and use a decent olive oil since you’ll actually taste it in the final product.
How to Make this Seeded Nut Loaf
- Begin by preheating your oven to 350°F and preparing your 9 × 5-inch loaf pan by greasing it thoroughly and lining both the bottom and sides with parchment paper. This step guarantees your loaf will release easily after baking and makes cleanup considerably simpler.
- In a large bowl, break 4 extra-large eggs and beat them together with a fork until the yolks and whites are fully combined.
- Once the eggs are ready, add all the remaining ingredients: 3 tablespoons of olive oil, 1 cup of finely chopped dried cranberries, 1 teaspoon of salt, ¾ cup of mixed seeds, 1½ cups of chopped pistachios, ⅔ cup of chopped walnuts, and ½ cup of chopped skin-on whole almonds.
- Mix all the ingredients together thoroughly until they’re evenly distributed throughout the egg and oil base. The mixture should come together into a chunky, cohesive batter with no dry pockets remaining.
- Pour the entire mixture into your prepared loaf pan, spreading it evenly with a spatula to confirm uniform baking.
- Bake the loaf for 45–50 minutes, watching for it to turn golden brown and feel firm in the center when gently pressed.
- Once baked through, remove the loaf from the oven and allow it to cool completely on a wire rack before slicing. This cooling period is indispensable, as it allows the loaf to set properly and makes for cleaner, more presentable slices.
While this loaf is hearty and wholesome, our Almond Tuiles offer a light, crispy sweet option.
Seeded Nut Loaf
Ingredients
Method
- Begin by preheating your oven to 350°F and preparing your 9 × 5-inch loaf pan by greasing it thoroughly and lining both the bottom and sides with parchment paper. This step guarantees your loaf will release easily after baking and makes cleanup considerably simpler.
- In a large bowl, break 4 extra-large eggs and beat them together with a fork until the yolks and whites are fully combined.
- Once the eggs are ready, add all the remaining ingredients: 3 tablespoons of olive oil, 1 cup of finely chopped dried cranberries, 1 teaspoon of salt, ¾ cup of mixed seeds, 1½ cups of chopped pistachios, ⅔ cup of chopped walnuts, and ½ cup of chopped skin-on whole almonds.
- Mix all the ingredients together thoroughly until they’re evenly distributed throughout the egg and oil base. The mixture should come together into a chunky, cohesive batter with no dry pockets remaining.
- Pour the entire mixture into your prepared loaf pan, spreading it evenly with a spatula to confirm uniform baking.
- Bake the loaf for 45–50 minutes, watching for it to turn golden brown and feel firm in the center when gently pressed.
- Once baked through, remove the loaf from the oven and allow it to cool completely on a wire rack before slicing. This cooling period is indispensable, as it allows the loaf to set properly and makes for cleaner, more presentable slices.
Notes
Why Is My Seeded Nut Loaf Dense and Heavy?
A dense seeded nut loaf often results from adding too many heavy ingredients without adjusting the dough properly. Seeds and nuts are much heavier than flour, and excessive amounts weigh down the dough structure. Limit your total seed and nut additions to about 20-25% of your flour weight to maintain a light, airy texture in your nut loaf. Insufficient kneading prevents proper gluten development, which is essential for supporting the weight of seeds and nuts in seeded bread. Your dough needs strong gluten strands to create structure and trap air bubbles. Knead thoroughly until the dough is smooth and elastic before adding your seeds and nuts. Under-proved dough also creates density, so ensure your seeded nut loaf rises fully during both proving stages. Using whole wheat or heavy flours exclusively makes seeded nut loaf naturally denser. Try replacing 30-40% of wholemeal flour with strong white bread flour for better rise and lighter texture. Additionally, over-flouring during shaping compacts the dough. If your nut loaf still feels heavy, check your yeast is fresh and active, and ensure adequate hydration. Dense loaves often indicate the dough was too dry to rise properly with all those heavy additions.Why Is My Seeded Nut Loaf Dense and Heavy?
A dense seeded nut loaf often results from adding too many heavy ingredients without adjusting the dough properly. Seeds and nuts are much heavier than flour, and excessive amounts weigh down the dough structure. Limit your total seed and nut additions to about 20-25% of your flour weight to maintain a light, airy texture in your nut loaf.
Insufficient kneading prevents proper gluten development, which is essential for supporting the weight of seeds and nuts in seeded bread. Your dough needs strong gluten strands to create structure and trap air bubbles. Knead thoroughly until the dough is smooth and elastic before adding your seeds and nuts. Under-proved dough also creates density, so ensure your seeded nut loaf rises fully during both proving stages.
Using whole wheat or heavy flours exclusively makes seeded nut loaf naturally denser. Try replacing 30-40% of wholemeal flour with strong white bread flour for better rise and lighter texture. Additionally, over-flouring during shaping compacts the dough. If your nut loaf still feels heavy, check your yeast is fresh and active, and ensure adequate hydration. Dense loaves often indicate the dough was too dry to rise properly with all those heavy additions.
Seeded Nut Loaf Substitutions and Variations
While this recipe is pretty forgiving overall, you’ve got tons of room to play around with the nuts, seeds, and dried fruit based on what’s sitting in your pantry or what you can actually find at the store. Swap the cranberries for cherries, raisins, or chopped apricots. Replace pistachios with pecans or hazelnuts, whatever works. The seeds? Sunflower, pumpkin, sesame, they’re all fair game. Just keep the ratios roughly the same so the eggs can still bind everything together. Think of it like a choose-your-own-adventure situation, but with considerably less risk of getting eaten by a dragon.
What to Serve with Seeded Nut Loaf
Once you’ve got this beautiful, nutty loaf sliced and ready to go, you’re probably wondering what the heck to actually put next to it. I’m reaching for soft cheeses first, like brie or goat cheese, because that creamy tang plays perfectly against all those crunchy nuts. Honey‘s non-negotiable too, drizzled right over the top. For something more substantial, I’d add some jammy fig spread or a sharp cheddar. Fresh fruit works wonders, grapes or apple slices especially. And honestly, sometimes I just grab it with my coffee and call it breakfast, no accompaniments needed.
Final Thoughts
Look, I’m not saying this seeded nut loaf is going to change your life or anything, but it’s definitely going to make your cheese board situation infinitely better. It’s crunchy, it’s packed with good stuff, and honestly, it makes you look like you know what you’re doing in the kitchen. Plus, you can slice it thin or thick depending on your mood, wrap it up as a gift, or just keep it all to yourself. Which, let’s be real, is totally valid. Sometimes the best recipes are the ones nobody else needs to know about.
