Whole Wheat Sunflower Quick Bread

I always find myself going into domestication overdrive in the late summer/early autumn time of year.  I sense the change in seasons as the nights grow colder and birds prepare to hightail it out of here.  Something in my bones drives me to want to stock my pantry, make hearty soups and pies, and rearrange the house like a madwoman.

I love waking up to a crisp, cool morning with the sun just peeking over the horizon. Such peace. It's also the perfect time to bake a quick loaf of bread or a pan of muffins for the day. 

This recipe is from Tate's Bake Shop Cookbook and she describes this loaf as one that complements various cheeses at dinner or butter and jam at breakfast. I couldn't agree more.

Whole Wheat Sunflower Quick Bread

2 c. stone-ground whole wheat flour

1-1/2 c. all-purpose flour, unbleached

1/2 c. wheat germ

1/4 c. sugar

1/4 c. firmly packed dark or light brown sugar

1 t. salt

4 t. baking powder

1 t. baking soda

1 c. roasted sunflower seeds, unsalted

1-1/2 c. buttermilk

2 eggs

4 T. salted butter, melted

1. Preheat oven to 375 degrees. Grease a 9x5x3 loaf pan. Combine the flours, wheat germ, salt, baking powder, and baking soda. Stir in the sunflowers. (reserve a handful to sprinkle on the top of the loaf if you wish).

2. In a small bowl combine the buttermilk, eggs and melted butter. Beat until combined.

3. Add the buttermilk mixture to the flour mixture and stir them just until combined. Spoon the batter into the prepared pan.

4. Bake for 50-60 minutes or until the loaf is brown and hollow when tapped.

I just may crack open a can of pumpkin soon..one of my favorite flavors!

Do you find yourself wanting to cook and bake more as the seasons start to change?