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Whole-Grain Ackee Bread with Sunflower Seeds

Transform a trusted banana bread into a myriad of other loaves like this whole-grain ackee bread with sunflower seeds

Course Breakfast, brunch, Dessert
Keyword quickbread
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cooling time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 274 kcal

Ingredients

For the bread

  • 454 g Ackee (parboiled or canned, see notes)
  • 99 g Canola oil
  • 213 g Dark brown sugar
  • 2 Eggs, large
  • 1 tsp Vanilla extract
  • 226 g White whole wheat flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 3/4 tsp Salt
  • 1 tsp Cinnamon, ground
  • 57 g Sunflower seeds

For the topping:

  • 13 g Raw sugar
  • 1/2 tsp Cinnamon, ground

Instructions

  1. Preheat the oven to 350°F and spray or grease a 9" x 5" loaf pan**;
  2. Mix together the ackees, brown sugar, oil, sugar, eggs, and vanilla.
  3. Add the sunflower seeds then sift the flour, baking soda, baking powder, salt and cinnamon over the ackee mixture. Stir well to combine.
  4. Pour into prepared loaf pan and smooth top.
  5. Combine the topping ingredients then sprinkle over the top of the loaf.
  6. Bake the bread for 60 to 75 minutes till it feels firm to the touch and a knife or skewer inserted in the center comes out clean.
  7. You may have to cover your bread with foil if it’s browning too quickly. I covered mine at the 40 minute mark.
  8. When done, let the bread cool in the pan for 15 minutes, remove from the pan and let cool completely on a rack.
  9. Slice and enjoy!

Recipe Notes

*You can puree the ackees so they are completely smooth before starting or you can mix them with the brown sugar until they mash then add the remaining ingredients in step 2, in this case there with be little bits in the final loaf.

**King Arthur Flour recommends reducing your oven temperature to 325F if you bake in a glass or stoneware dish and increasing your bake time by 10 to 15 minutes

Store leftovers wrapped well at room temperature for several days, though if your house is anything like mine there will be none. Alternately, you can freeze the bread so it lasts longer. I like to slice my loaves and wrap the slices individually when I do this, that way I can grab and go.

I almost always weigh my ingredients for baking, if you do not have a scale and would like to have the amount in cups see the original recipe from King Arthur Flour below.

Original recipe: Whole-Grain Banana Bread from KAF