Seeded Nut Loaf

Nut and Seed Loaf (Flourless)A protein-packed, flourless loaf held together with eggs and loaded with pistachios, walnuts, almonds, mixed seeds, and dried cranberries. This dense, nutrient-rich bread is perfect for those following grain-free diets and slices beautifully when completely cooled.

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Prep Time 15

Cook Time 50

Cooling Time 1

Servings: 2 Loaves

Course: Breakfast

Cuisine: British

Ingredients Method Notes

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

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.