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    Home » Bread recipes

    By Emily Leary. Last updated Feb 15, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Pumpkin seed bread recipe

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    This pumpkin seed bread is light and delicious with a soft, open crumb, dotted with mild and crunchy sunflower seeds.

    A pumpkin seed bread loaf on a marble board. Half of the loaf has been cut into slices.

    For this delicious loaf, you'll need just 5 ingredients: strong white flour, salt, fast action yeast, pumpkin seeds and pumpkin pureé, which lends a lovely orange hue.

    To make the dough, you'll combined flour, salt and fast action yeast with pumpkin seeds, pumpkin pureé and warm water. Next, you'll knead for about 8 minutes until springy. I've included tips and images below so that you'll know when the gluten is sufficiently developed. You'll then pop it into a bowl to rise until doubled in size.

    A pumpkin seed bread loaf on a marble board. Half of the loaf has been cut into slices. A hand reaches for a slice.

    After that, you'll shape your dough into a sausage shape. Again, there are lots of images to guide you through the process to get a lovely neat shape with a smooth, taut surface.

    You'll then roll the loaf in pumpkin seeds, drop the dough into a loaf tin and prove again, slash the top and bake to perfection.

    Hand holding a slice of pumpkin seed bread above a more of the loaf.

    A slice of this gorgeous pumpkin seed bread is gorgeous with a simple spread of salted butter and it's also perfect for your morning toast, or for sandwiches.

    A buttered slice of pumpkin seed bread on a white plate. More slices are on a marble board.

    Here's how to make this lovely, simple pumpkin seed bread recipe.

    Ingredients

    • vegetable oil (canola oil) to grease the tin

    For the dough

    • 300 g (10.6 oz) strong white bread flour
    • 1 tsp salt
    • 1 tsp fast-action dried yeast
    • 60 g (2.1 oz) pumpkin seeds roughly chopped
    • 50 g (1.8 oz) pumpkin puree
    • 175 ml (5.9 floz) warm water

    To top

    • 40 g (1.4 oz) pumpkin seeds roughly chopped

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Loaf tin
    • Baking paper
    • Wire cooling rack
    • Sharp knife
    • Chopping board
    • High sided tray

    Instructions

    Prepare your loaf tin by greasing it with vegetable oil, then lining with a strip of baking paper, which will make your loaf easier to lift out.

    A cream coloured loaf tin lined with baking paper.

    Put the flour, salt, yeast and pumpkin seeds into a large bowl. 

    Flour, salt, yeast and pumpkin seeds in a glass mixing bowl. Ingredients to make a pumpkin seed bread recipe surround the bowl.

    Mix together.

    Flour, salt, yeast and pumpkin seeds mixed together in a glass mixing bowl. Ingredients to make a pumpkin seed bread recipe surround the bowl.

    Add the pumpkin puree and ⅔ of the warm water.

    Flour, salt, yeast and pumpkin seeds mixed together in a glass mixing bowl with pumpkin puree and water on top. Ingredients to make a pumpkin seed bread recipe surround the bowl.

    Mix together with your hands. Add the remaining water little by little only as needed to give a clean bowl with no floury bits at the bottom. You may not need all the water. 

    Rough pumpkin seed bread dough in a glass mixing bowl. Ingredients to make a pumpkin seed bread recipe surround the bowl.

    Bring the dough together into a ball - it’s ok if there are some dryer looking bits in the dough at this stage as long as the bowl is clean. 

    A ball of pumpkin seed bread dough in a glass mixing bowl. Ingredients to make a pumpkin seed bread recipe surround the bowl.

    Lightly flour your surface and turn out your dough and knead for 8 minutes, pushing it away from you and then folding back towards you, until the dough is smooth and springy.

    A ball of pumpkin seed bread dough on a floured surface.

    Kneading develops the gluten and gives the dough a structure that will allow it to hold the air bubbles created by the yeast. To check you've kneaded the dough enough, gather it into a ball, tucking it underneath a few times to create a taut surface, then press the dough with two fingers. If it springs straight back, it's done.

    Two fingers pressing a ball of pumpkin seed bread dough on a floured surface.

    Lightly oil your bowl and return the dough to it.

    A ball of kneaded pumpkin seed bread dough in a glass mixing bowl. Ingredients to make a pumpkin seed bread recipe surround the bowl.

    Cover and leave to prove somewhere warm for 1 hour or until doubled in size. 

    A ball of proved pumpkin seed bread dough in a glass mixing bowl. Ingredients to make a pumpkin seed bread recipe surround the bowl.

    Tip the dough out onto a very lightly floured surface.

    A large ball of proved pumpkin seed bread dough turned out onto a floured surface.

    Press gently all over to flatten and release the larger air bubbles, creating a rough oval.

    Pumpkin seed bread dough pressed into a flat oval on a floured surface.

    Lift one end of the oval, stretch and press to the middle. Do the same with the other end.

    Pumpkin seed bread dough pressed into a flat oval then folded into three on a floured surface.

    Turn the dough 90 degrees, roll the very top over towards you, then press with your finger tips to fix in place. Repeat working down the dough.

    Collage of images showing pumpkin seed bread dough being shaped.

    Continue until you have a sausage of dough with a taut surface.

    Collage of images showing pumpkin seed bread dough being shaped into a sausage on a floured surface.

    Pinch the seam to seal it well.

    A roll of pumpkin seed bread dough, seam side up. The seam has been pinched to seal.

    Hold the loaf seam-side up and roll it on a wet tea towel to dampen the surface, including the ends.

    A roll of pumpkin seed bread dough on a wet tea towel.

    Scatter the pumpkin seeds evenly over a tray and roll your loaf in the seeds to cover the top and ends - leave the seam side uncovered. 

    A roll of pumpkin seed bread dough, rolled in pumpkin seeds on a metal tray.

    Drop the loaf carefully into the loaf tin, seam-side down.

    Pumpkin seed bread dough covered with pumpkin seeds in a loaf tin lined with baking paper.

    Cover well (a large upturned bowl does the job) and leave to rise until doubled in size, which can take 30-60+ minutes, depending on your oven. The loaf is sufficiently risen when a finger tip pushed into an inconspicuous corner leaves a dent that doesn't spring back.

    Proved pumpkin seed bread dough covered with pumpkin seeds in a loaf tin lined with baking paper.

    Towards the end of the proving time, place a high sided tray in the bottom of your oven and preheat it to 260C (240C fan). 

    Slash the top of the loaf diagonally a couple of times to allow it to spring up.

    Proved pumpkin seed bread dough covered with pumpkin seeds in a loaf tin lined with baking paper. The top has been slashed twice.

    Place the loaf into the centre of the oven, pour a cup of water into the hot tray at the bottom of the oven. Close the door and lower the temperature to 220C (200C fan).

    Bake for approximately 35 minutes, or until golden brown and hollow sounding when the base is tapped.

    Freshly baked pumpkin seed bread in a loaf tin lined with baking paper.

    Lift your loaf onto a wire rack and allow to cool completely before slicing.

    Freshly baked pumpkin seed bread on a wire cooling rack.

    It's such a beautiful loaf. I love the subtle, naturally orange hue.

    A slice of pumpkin seed bread on a white plate. More slices are on a marble board.

    We've been enjoying this bread in all sorts of ways. Why not try it with cheese and tomato for a delicious lunchtime treat?

    A slice of pumpkin seed bread topped with cheese and tomatoes on a white plate. More slices are on a marble board.

    Or toasted and topped with sliced banana, a scattering of pumpkin seeds and a drizzle of honey? Perfect for breakfast or a mid-morning snack.

    A buttered slice of pumpkin seed bread topped with sliced banana, pumpkin seeds and honey on a white plate. More slices are on a marble board.

    Let me know how you get on!

    Print this pumpkin seed bread recipe

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    5 from 1 vote

    Pumpkin seed bread recipe

    This pumpkin seed bread is light and delicious with a soft, open crumb, dotted with mild and crunchy sunflower seeds.
    Prep Time30 mins
    Cook Time35 mins
    Proving time1 hr 45 mins
    Total Time1 hr 5 mins
    Course: Bread
    Cuisine: British
    Diet: Vegan, Vegetarian
    Servings: 12 slices
    Author: Emily Leary

    Ingredients

    • vegetable oil (canola oil) to grease the tin

    For the dough

    • 300 g (10.6 oz) strong white bread flour
    • 1 tsp salt
    • 1 tsp fast-action dried yeast
    • 60 g (2.1 oz) pumpkin seeds roughly chopped
    • 50 g (1.8 oz) pumpkin puree
    • 175 ml (5.9 floz) warm water

    To top

    • 40 g (1.4 oz) pumpkin seeds roughly chopped

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Loaf tin
    • Baking paper
    • Wire cooling rack
    • Sharp knife
    • Chopping board
    • High sided tray

    Instructions

    • Prepare your loaf tin by greasing it with vegetable oil, then lining with a strip of baking paper, which will make your loaf easier to lift out.
    • Put the flour, salt, yeast and pumpkin seeds into a large bowl and mix together. .
    • Add the pumpkin puree and ⅔ of the warm water. Mix together with your hands. Add the remaining water little by little only as needed to give a clean bowl with no floury bits at the bottom. You may not need all the water.
    • Bring the dough together into a ball - it’s ok if there are some dryer looking bits in the dough at this stage as long as the bowl is clean.
    • Lightly flour your surface and turn out your dough and knead for 8 minutes, pushing it away from you and then folding back towards you, until the dough is smooth and springy.
    • Kneading develops the gluten and gives the dough a structure that will allow it to hold the air bubbles created by the yeast. To check you've kneaded the dough enough, gather it into a ball, tucking it underneath a few times to create a taut surface, then press the dough with two fingers. If it springs straight back, it's done.
    • Lightly oil your bowl and return the dough to it. Cover and leave to prove somewhere warm for 1 hour or until doubled in size.
    • Tip the dough out onto a very lightly floured surface. Press gently all over to flatten and release the larger air bubbles, creating a rough oval.
    • Lift one end of the oval, stretch and press to the middle. Do the same with the other end.
    • Turn the dough 90 degrees, roll the very top over towards you, then press with your finger tips to fix in place. Repeat working down the dough. Continue until you have a sausage of dough with a taut surface. Pinch the seam to seal it well.
    • Hold the loaf seam-side up and roll it on a wet tea towel to dampen the surface, including the ends.
    • Scatter the pumpkin seeds evenly over a tray and roll your loaf in the seeds to cover the top and ends - leave the seam side uncovered.
    • Drop the loaf carefully into the loaf tin, seam-side down. Cover well (a large upturned bowl does the job) and leave to rise until doubled in size, which can take 30-60+ minutes, depending on your oven. The loaf is sufficiently risen when a finger tip pushed into an inconspicuous corner leaves a dent that doesn't spring back.
    • Towards the end of the proving time, place a high sided tray in the bottom of your oven and preheat it to 260C (240C fan). Slash the top of the loaf diagonally a couple of times to allow it to spring up.
    • Place the loaf into the centre of the oven, pour a cup of water into the hot tray at the bottom of the oven. Close the door and lower the temperature to 220C (200C fan).
    • Bake for approximately 35 minutes, or until golden brown and hollow sounding when the base is tapped.
    • Lift your loaf onto a wire rack and allow to cool completely before slicing.

    Video

    Notes

    If you’re using seeds saved from your pumpkin carving festivities, you’ll need to shell them first. Try this handy guide to see how to shell pumpkin seeds.

    Nutrition

    Calories: 142kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 196mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this pumpkin seed bread recipe

    Collage of pumpkin seed bread, raw, sliced and served on a plate. Caption reads: Easy pumpkin seed bread. Quick recipe. Step-by-step guide.
    Hands holding a slice of pumpkin seed bread. Caption reads: Pumpkin seed bread.
    Sliced loaf of pumpkin seed bread on a marble board. Caption reads: Easy pumpkin seed bread.
    Sliced loaf of pumpkin seed bread on a marble board. a hand reaches for a slice. Caption reads: Step-by-step recipe pumpkin seed bread.
    Hands holding a slice of pumpkin seed bread. Caption reads: Step-by-step recipe. Pumpkin seed bread. Easy and delicious.
    Baked pumpkin seed bread on a wire cooling rack. Caption reads: Pumpkin seed bread. Step-by-step recipe.

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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