Low Sodium Pumpkin Seed Bread
Discover the wholesome goodness of Low Sodium Pumpkin Seed Bread, a nutritious and flavorful alternative that's perfect for health-conscious bakers. This recipe combines hearty whole wheat flour with crunchy pumpkin seeds, creating a bread that's packed with natural texture and earthy flavor. Sweetened naturally with honey and unsweetened applesauce, it boasts a subtle sweetness that pairs beautifully with the warm hint of ground cinnamon. Skim milk or unsweetened almond milk, olive oil, and a touch of cider vinegar ensure a moist, tender loaf without added salt, making it ideal for those watching their sodium intake. Easy to prepare in under an hour, this heart-healthy bread is perfect for breakfast, snacks, or as an accompaniment to your favorite soups and salads. Give this low sodium recipe a try and enjoy a delicious slice of homemade bread that’s both nourishing and satisfying!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and ground cinnamon. Stir to mix the dry ingredients thoroughly.
Reserve a tablespoon of pumpkin seeds for topping and add the remaining seeds to the dry ingredients. Stir them in evenly.
In another bowl, whisk together the honey, unsweetened applesauce, olive oil, skim milk, and cider vinegar until well combined.
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.
Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved pumpkin seeds on top of the batter.
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.
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.
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
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 83.9 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 644 mg | 50% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2745 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
