Preheat your oven to 350°F (175°C). Prepare a small loaf pan by lining it with parchment paper.

Leave enough parchment paper extending over the sides to help lift the baked loaf out of the pan. This is especially useful because seed-based breads can be more delicate than conventional wheat bread.

If you do not have parchment paper, grease the pan thoroughly with oil, paying particular attention to the corners.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, add the almond flour, chia seeds, ground flaxseeds, pumpkin seeds, baking powder, and salt.

Stir until everything is evenly distributed. Break up any noticeable lumps in the almond flour so the batter will have a consistent texture.

Mixing the dry ingredients first helps prevent the baking powder and seeds from gathering in one area of the loaf.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk the three eggs until the yolks and whites are fully combined.

Add the olive oil and water, then whisk again until the mixture looks uniform.

Pour the wet mixture into the bowl containing the dry ingredients. Stir with a spatula or wooden spoon until no dry pockets remain.

The batter should be thick and spoonable rather than runny. Almond flour, chia seeds, and flaxseeds create a different consistency from a traditional wheat bread dough.

Step 4: Let the Batter Rest

Allow the batter to rest for 5–10 minutes before transferring it to the pan.

This short resting period gives the chia seeds and ground flaxseeds time to absorb moisture. The batter may become slightly thicker as it sits.

Avoid letting it rest for an excessively long time before baking, particularly if the mixture becomes so thick that it is difficult to spread evenly.

Step 5: Transfer the Batter to the Loaf Pan

Spoon the batter into the prepared pan. Use the back of a spoon or a spatula to smooth the surface.

Distribute the batter evenly so the loaf bakes at a consistent rate. Sprinkle additional pumpkin seeds over the top if you want a more decorative finish.

Gently press the topping seeds into the surface so they are less likely to fall off after baking.

Step 6: Bake Until Firm

Place the loaf pan in the preheated oven and bake for 30–40 minutes.

The bread is ready when the surface looks set and lightly golden, the center feels firm, and a toothpick inserted into the middle comes out without wet batter.

Ovens and loaf pans vary, so begin checking toward the earlier end of the baking range. If the top browns before the center is set, loosely cover it with foil and continue baking.

For additional confidence, the center should reach at least 160°F (71°C) because the recipe contains eggs. Avoid relying on color alone to determine doneness.

Step 7: Cool Before Slicing

Remove the pan from the oven and let the loaf rest in the pan for about 10 minutes.

Carefully lift the bread out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing.