This is an overhead image of a plate with a slice of flax bread spread with peanut butter and jelly. A butter knife has some peanut butter and leaning against the side of the plate. A second plate is in the bottom right of the corner. A small bowl of pumpkin seeds are to the bottom left of the image. The plates sit on a white surface. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Seedy Cranberry Flax Bread

Flaxseed bread is packed with seeds, dried cranberries, and nutrients making it a delicious way to start the day! Eat it plain or dress it up!

Prep: 10 minsCook: 30 minsTotal: 40 mins
Servings: 1 loaf (8 - 10 slices) 1x


  • 5 eggs
  • 3 tablespoons agave (or sub honey or maple syrup)
  • 1/4 cup water
  • 1/4 cup refined coconut oil, melted
  • 2 cups blanched almond flour
  • 2/3 cup ground flaxseed meal
  • 3 teaspoons baking powder
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries + 1 tablespoon for topping
  • 1/3 cup sunflower seeds + 1 tablespoon for topping
  • 1/3 cup pumpkin seeds + 1 tablespoon for topping


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the eggs, agave, water, and coconut oil.
  3. Add the almond flour, flaxseed meal, baking powder, sea salt, and cinnamon. Mix everything together.
  4. Fold in the dried cranberries, sunflower seeds, and pumpkin seeds.
  5. Grease a bread pan or line it with parchment paper.
  6. Pour the batter into the pan and spread out evenly.
  7. Top with additional cranberries, sunflower seeds, and pumpkin seeds.
  8. Bake for 30 minutes, or until top is golden brown and a toothpick comes out clean.
  9. Let sit for five minutes, then remove to a cooling rack and allow to cool.
  10. I waited until my bread was almost room temp before cutting into it.


Food photography by Erin at The Almond Eater.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 356
  • Sugar: 6.2g
  • Sodium: 325mg
  • Fat: 26.7g
  • Saturated Fat: 7.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.6g
  • Fiber: 6.7g
  • Protein: 13.4g
  • Cholesterol: 82mg
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