Here's a muffin recipe for you. You can most likely back it as an 8" loaf if you'd prefer a bread. I haven't tried it - that is a LOT of seed! I would skip or use a lot less pumpkin seed than it calls for. Maybe someone has a 'tried and true' version they can share with us.

Betsy

Birdseed Muffins

1/4 cup butter
1/4 cup honey
1 tablespoon golden syrup
1/2 teaspoon cloves

2 beaten eggs
1 cup low-fat milk

1 cup flour
1 cup whole wheat flour
1/4 cup sesame seeds
1 tablespoon poppy seeds
1/4 cup sunflower seeds
1/2 cup pumpkin seeds
2.1/2 teaspoon baking powder

Preheat oven to 350 degrees F, prepare pans for 12 muffins.

1. Melt the butter with the honey, golden syrup & cloves until the mixture dissolves; cool. Stir in the eggs and milk.
2. Mix the flours, seeds & baking powder together.
Add the dry mix to the wet mix until just combined.
3. Spoon into pans. Sprinkle tops with sesame or poppy seeds if desired. Bake at 350 degrees bake for 20 minutes.

Makes 12