Seed Bread Recipe

How to make Seed Bread


  1. Preheat oven to 180°C (or 160°C fan-forced). Line a 23cm x 13cm loaf tin with baking paper.
  2. Deseed dates and chop. Place all of the ingredients into a large mixing bowl and stir well until fully incorporated.
  3. Pour into the prepare loaf tin and cook for 20 minutes until lightly golden. Cover with foil loosely then continue cooking for approximately 20-25 minutes.
  4. Remove from oven and let it stand for 5 minutes. Carefully remove from the tin and place on a cooling rack until it reaches room temperature.
  5. You can slice at room temperature or allow to cool. Cover well and store in the fridge.
  6. Slice as required, using a serrated bread knife. Top with your favourite sweet or savoury topping.

Tip: For a sweeter loaf you can add cranberries or apricots. 

Note: You can also substitute cashews for walnuts, pecans or almonds. Or omit the dates for a more savoury option.