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    Pumpkin Seed Bread

    Oct 19, 2022 · This post may contain affiliate links · Leave a Comment

    5 shares

    Read in: Deutsch

    Jump to Recipe Print Recipe

    The pumpkin season is upon us and what better way to enjoy it than by baking a delicious homemade pumpkin seed bread that you love to snack on.

    pumpkin seed bread on a wooden board
    Jump to:
    • Ingredients
    • Visual Step-by-Step Instructions
    • Storage & Freezing Instructions
    • More Bread Recipes
    • 📖 Recipe
    • 💬 Comments

    Do you like to bake homemade bread? Then you should definitely try this pumpkin seed bread recipe! One of the best fall inspired bread, which fits perfectly into the pumpkin season. Basically, though, you can bake it all year round.

    sliced pumpkin seed bread on a wooden board

    The main ingredients are whole wheat flour and pumpkin seeds. Thus, it is somewhat more nutritious than ordinary white bread. Pumpkin seeds are very healthy and are almost considered a superfood. Because they are rich in zinc, magnesium, iron, selenium, and the vitamins A, B1, B2, B6, C, D and E.

    In addition, pumpkin seeds give this bread a nutty flavor.

    You can enjoy this bread with soups, as a sandwich, with this egg salad, or simply with some cream cheese (I like vegan cashew-based cream cheese) and garden cress!

    Pumpkin Seed Bread with cashew cream cheese and microgreens

    Baking pumpkin seed bread is easy yet takes some time. Good news: Most of the time is taken by the dough rising, the active time on the kitchen is manageable. So, let’s get started and bake this delicious bread together! 😉

    Ingredients

    See recipe card for quantities.

    Pumpkin Seed Bread Ingredients
    • Whole Wheat Flour → Or whole grain spelt flour.
    • Pumpkin Seeds → Give the bread valuable nutrients and a nutty flavor.
    • Instant Dry Yeast → To make the dough rise nicely! Also works with active dry yeast if you activate it: Mix lukewarm water, sugar, and active dry yeast in a bowl and let it sit for 5 minutes until foaming.
    • Water → For best results, use slightly warm but not hot water.
    • Salt → An aromatic bread needs a good pinch of salt.
    • Sugar → Helps the dough to rise. You can also use maple syrup, or it can be omitted if you are on a sugar-free diet.

    Visual Step-by-Step Instructions

    This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner! 😉

    • Mix the flour, instant yeast, salt and sugar in the bowl of a stand mixer. Pour in the lukewarm water and knead for 10 minutes on medium speed until you have a smooth yet wet dough.
    Pumpkin Seed Bread Recipe Step 1-3
    • Set aside a handful of pumpkin seeds for later, and fold the remaining pumpkin seeds into the dough.
    • Cover with a damp tea towel (or plastic wrap), and let it rise at room temperature for one hour. 
    • Knead the dough again briefly with a stand mixer.
    Pumpkin Seed Bread Recipe Step 4-6
    • Grease a 12 inch (any size between 10-12 inches is fine) loaf pan with a little oil or butter.
    • Transfer the dough to a lightly floured surface, form it into a log, and place in the prepared loaf pan.
    • Brush the top of the dough generously with water and sprinkle with the set aside pumpkin seeds.
    • Cover with a damp tea towel, and let it rise for another hour.
    • Preheat the oven to 430°F (220°C).
    • Bake the bread for 50 minutes and reduce oven temperature to 390°F (200°C) after 15 minutes.
    • Remove the bread from the oven, let it cool for 10 minutes, then remove from the pan, and let it cool completely on a rack before slicing.
    Pumpkin Seed Bread Recipe Step 7-9

    Hint: If you prefer a round loaf, shape the dough into a ball and place it on a with parchment paper lined baking sheet rather than in a loaf pan.

    Storage & Freezing Instructions

    Wrap the bread in a clean tea towel and store it at room temperature for 2-3 days. If the bread starts to turn hard, toast single slices before serving.

    You can easily freeze this bread. The best way is to freeze it in slices in a freezer bag for up to 3 months. Individual slices can be defrosted briefly in the toaster or at room temperature and makes for fresh homemade bread whenever you are longing for it.

    More Bread Recipes

    • Healthy Nut & Seed Bread
    • Fruit Bread
    • No Knead Focaccia
    • French Brioche Bread
    • Homemade Bagels

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    sliced pumpkin seed bread on a wooden board

    Pumpkin Seed Bread

    Aline Cueni
    The pumpkin season is upon us and what better way to enjoy it than by baking a delicious homemade pumpkin seed bread that you love to snack on.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Rising Time 2 hrs
    Total Time 3 hrs 10 mins
    Course Bread
    Cuisine Vegan
    Servings 1 Bread
    Calories 250 kcal

    Ingredients
     

    • 4 ½ cups (500 g) whole wheat flour or whole grain spelt flour
    • 2 tsp instant dry yeast
    • 1 ½ tsp salt
    • 1 tsp sugar
    • 1 ⅔ cups (400 ml) water lukewarm
    • 1 ¼ cups (150 g) pumpkin seeds

    Instructions
     

    • Mix the flour, instant yeast, salt and sugar in the bowl of a stand mixer. Pour in the lukewarm water and knead for 10 minutes on medium speed until you have a smooth yet wet dough. Set aside a handful of pumpkin seeds for later, and fold the remaining pumpkin seeds into the dough.
    • Cover with a damp tea towel (or plastic wrap), and let it rise at room temperature for one hour. 
    • Grease a 12 inch loaf pan with a little oil or butter.
    • Knead the dough again briefly, transfer to a lightly floured surface, form it into a log, and place in the prepared loaf pan.
    • Brush the top of the dough generously with water and sprinkle with the set aside pumpkin seeds.
    • Cover with a damp tea towel, and let it rise for another hour.
    • Preheat the oven to 430°F (220°C).
    • Bake the bread for 50 minutes and reduce oven temperature to 390°F (200°C) after 15 minutes.
    • Remove the bread from the oven, let it cool for 10 minutes, then remove from the pan, and let it cool completely on a rack before slicing.

    Notes

    Keeps fresh for 2-3 days if packed in a tea towel.
    Or freeze the bread right after baking for up to 3 months. → You can slice the bread before freezing and thaw single slices in the toaster.

    Recommended Products

    KitchenAid Stand Mixer

    Nutrition

    Nutrition Facts
    Pumpkin Seed Bread
    Amount Per Serving (1 Scheibe)
    Calories 250 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g19%
    Polyunsaturated Fat 6g
    Monounsaturated Fat 3g
    Sodium 51mg2%
    Potassium 152mg4%
    Carbohydrates 30g10%
    Fiber 4g17%
    Sugar 0.2g0%
    Protein 6g12%
    Vitamin A 4IU0%
    Calcium 15mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

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    Aline Cueni | Founder & Blogger Aline Made

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    Hi, I’m Aline!

    I’m a girl who loves to cook and bake delicious homemade food.  Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring. More about me!

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