Maple Cumin Bread by My Life Runs on Food


  • 1-1/2 cups unbleached, white flour
  • 1/2 cup wheat flour
  • 1/2 cup white sugar or 3/4 cup coconut sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 1-1/2 tsp. cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 cup roughly chopped walnuts, pecans or pumpkins seeds
  • 1 tbsp. chia seeds; optional
  • 1 tbsp. flax seeds; optional
  • 2 tbsp. sunflower seeds; optional
  • 1 tbsp. orange zest
  • 1-1/4 cup buttermilk
  • 1 large egg
  • 1 tsp. vanilla
  • 1/3 cup olive oil or cool melted butter
  • One recipe for Maple Glaze
  • Garnish: Tonewood Maple Flakes


  1. Preheat oven to 350°F. Grease 9 x 5 inches baking pan. Set aside.
  2. Whisk together the dry ingredients in a large bowl.
  3. In a separate bowl, whisk together the liquid ingredients.
  4. Gently fold the liquids into the dry ingredients in the large bowl. Do not over mix the batter.
  5. Spoon batter into greased baking pan. Gently smooth batter into the corners.
  6. Bake for 45 to 50 minutes or until a toothpick inserted comes out clean (a few crumbs are fine).
  7. Allow the bread to cool for 15 minutes before removing from the baking pan.
  8. Meanwhile, make the maple glaze.
  9. When the bread is completely cool, drizzle with Maple Glaze and garnish with Tonewood Maple Flakes.
  10. Enjoy!

Maple Glaze


  • 2 tbsp. powdered sugar
  • A pinch of sea salt
  • 1/4 cup maple syrup


  1. In a medium bowl, whisk the powdered sugar, sea salt and maple syrup until smooth.
  2. Drizzle maple glaze when the Maple Cumin Bread is completely cool.

Courtesy of:  http://blog.sanuraweathers.com/2014/01/maple-cumin-bread/

Dori Ross