Get a nutritional punch with Pumpkin Hemp Seed Bread

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Hemp seeds are on my permanent grocery list these days. The seeds are from the Cannabis sativa plant that’s been named nature’s perfect food due to its balanced concentrations of omega fatty acids.

My friends usually ask me why I just don’t eat granola in the morning instead.

The main reason why I like them is because they’re nutty and delicious and pack a serious nutritional punch. I’m talking about beating illnesses like cancer, diabetes, Alzheimer’s…

And if you haven’t tried hemp seeds, they’re chewier than sunflower or pumpkin seeds and have a really wonderful, nutty flavour. They’re also great in the morning because they don’t contain much sugar.

The best way to eat them is in yogurt with a little honey.

You can also sprinkle them on your salads, smoothies, soups, and pestos or sauces. If you have yet to dive into the world of hemp seeds, here ‘s a recipe you should try:

Pumpkin Hemp Seed Bread

Serves 18

1 2/3 cups whole wheat flour
1 cup honey or ¾ cup maple syrup
One tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. salt
1/2 tsp. baking powder
½ tsp. ground nutmeg
¼ tsp. ground cloves
2 large eggs
1 cup pumpkin puree
½ cup hemp oil
½ cup water
Half cup hemp seeds
½ cup dried cranberries or raisins, optional
Grapeseed oil


In large bowl, combine flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
In a medium bowl, whisk eggs, honey or maple syrup (depending on what you chose), pumpkin, oil and water.
Stir wet ingredients into dry ingredients until just moistened. Fold in hemp seeds and cranberries.
Coat 9×5 inch loaf pan with grapeseed oil. Pour batter into pan.
Bake at 350 degrees F for 60 minutes or until a toothpick comes out clean from the center.
Cool in pan for 10 minutes.

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