Multigrain Maple Nut Bread

Bread / Recipes with Maple Syrup

Recipe — Multigrain Maple Nut Bread
Preparation Time:
Cooking Time:
1 portion
Metric Imperial


  • 3/4 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 1/2 cup flaxseed
  • 1 cup walnuts, almonds or hazelnuts
  • 2 cups rolled oats
  • 2 tablespoons chia seeds
  • 1/2 cup toasted sesame seeds
  • Pinch of sea salt
  • 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 3 tablespoons olive oil
  • 2 cups pure maple water


  1. Line a 23×13-cm (9×5-in) loaf pan with parchment paper.
  2. Mix together the dry ingredients in one bowl and the wet ingredients in another.
  3. Pour the wet into the dry and mix.
  4. Pour batter into pan and let stand 2 hours or overnight.
  5. Preheat oven to 180 °C (350 °F). Place pan on middle rack and bake for 30 minutes.
  6. Remove bread from oven, invert onto a parchment-lined baking sheet (without unmoulding) and return to oven. Cook another 40-45 minutes.
  7. Remove from oven and let cool completely before slicing.

Allow 2 to 8 hours of rest after cooking.
Yield: 1 loaf

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.