Low Sodium Pumpkin Seed Bread
Soft, wholesome, and packed with earthy flavor, this Low Sodium Pumpkin Seed Bread is the perfect guilt-free indulgence for health-conscious bakers. Made with nutrient-rich whole wheat flour, crunchy pumpkin seeds, and naturally sweetened with honey and unsweetened applesauce, this bread is a heart-healthy alternative to traditional loaves. A dash of cinnamon adds a cozy warmth, while olive oil and almond milk keep it moist and flavorful. With no added salt and minimal sugar, it’s the ideal choice for those managing their sodium intake without sacrificing taste. This recipe is easy to prepare, takes just 20 minutes to mix up, and yields a tender loaf that’s perfect for breakfast, snacks, or a healthy accompaniment to soups and salads. Slice it, share it, and savor every bite of this satisfying low sodium bread!
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Ingredients
- 3 cups Whole wheat flour
- 0.5 cup Pumpkin seeds
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 3 tablespoons Honey
- 0.5 cup Unsweetened applesauce
- 0.25 cup Olive oil
- 1.5 cups Skim milk or unsweetened almond milk
- 1 tablespoon Cider vinegar
- 1 teaspoon Ground cinnamon
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and ground cinnamon. Stir to mix the dry ingredients thoroughly.
Step 3
Reserve a tablespoon of pumpkin seeds for topping and add the remaining seeds to the dry ingredients. Stir them in evenly.
Step 4
In another bowl, whisk together the honey, unsweetened applesauce, olive oil, skim milk, and cider vinegar until well combined.
Step 5
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to over-mix to keep the bread tender.
Step 6
Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved pumpkin seeds on top of the batter.
Step 7
Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 9
Once cooled, slice the bread and serve. This low sodium pumpkin seed bread can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1075.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2529.5 |
| Total Fat 98.3g | 0% |
| Saturated Fat 16.2g | 0% |
| Polyunsaturated Fat 19.6g | |
| Cholesterol 7.5mg | 0% |
| Sodium 2799.2mg | 0% |
| Total Carbohydrate 363.9g | 0% |
| Dietary Fiber 51.2g | 0% |
| Total Sugars 83.9g | |
| Protein 82.5g | 0% |
| Vitamin D 150IU | 0% |
| Calcium 644.5mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 2744.8mg | 0% |
Source of Calories