Crunchy Seed & Bran Loaf

A deliciously crusty pantry staple crammed full of heart-healthy grains and seeds. Simply slice and serve!

Cooking Time: 60-70 minutes | Serves: Makes 1 loaf | Seasoning Salt | Salad & French Fry Dressing


375 ml (1.5 cups) cake flour 

375 ml (1.5 cups) wholewheat flour 

15 ml (1 Tbsp) baking powder 

2 ml (1/4 tsp) Spur Seasoning Salt 

125 ml (1/2 cup) light brown sugar 

125 ml (1/2 cup) desiccated coconut 

60 ml (1/4 cup) pumpkin seeds 

60 ml (1/4 cup) sunflower seeds 

75 g seedless raisins or sultanas 

2 extra-large eggs 

125 ml (1/2 cup) Spur Salad & French Fry Dressing 

± 300 ml milk 

60 ml (1/4 cup) cooking oil 

Extra pumpkin seeds, sunflower seeds and poppy seeds for 

sprinkling on top. 


  1. Sift flours and baking powder together and add bran left behind in sieve after sifting. Add remaining dry ingredients and mix lightly.
  2. Whisk eggs, Spur Salad & French Fry Dressing, milk and oil together and add to the dry ingredients. Mix well and turn out into a greased 22.5 cm loaf pan. Sprinkle with extra seeds for topping.
  3. Bake in a preheated oven at 180 °C for 40–50 minutes. Leave in the pan for a few minutes before turning out onto a wire rack to cool completely.


Substitute pumpkin seeds with 80ml (1/2 cup) sunflower seeds.

Use slices for sandwiches, filled or topped with lettuce, ham, cheese and garnish of choice.

Cooking Tip

If you prefer a more savoury flavoured bread, substitute raisins with 50g chopped sun-dried tomatoes or chopped olives.

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