Bake a beautiful homemade loaf of Pumpkin Seeded Bread with a golden crust, soft interior, and a delicious blend of crunchy seeds. Combine pumpkin seeds, sesame seeds, and sunflower seeds to create a rustic, flavourful bread that's perfect for slicing, toasting, or serving alongside your favourite meals. Enjoy this homemade seeded bread fresh from the oven with a little butter, use it for sandwiches, or toast a slice for a wholesome breakfast that's full of texture and flavour.
Ingredients
Below is the list of ingredients I used to make my Pumpkin Seeded Bread recipe.
- Milk
- Instant yeast
- Liquid honey
- Pumpkin puree
- Olive oil
- All-purpose flour
- Salt
- Pepitas
- Sunflower seeds
- Sesame seeds
See recipe card for quantities.
How to make Pumpkin Seeded Bread
Make this Pumpkin Seeded Bread with pumpkin purée for a soft, golden crumb and a mix of pumpkin seeds, sesame seeds and sunflower seeds for crunch. Mix the dough in a stand mixer, then shape it by hand and bake it on a sheet pan.
How to make the dough
- Stir the honey and yeast into the warm milk. Let stand for 5–10 minutes, until foamy.
- Combine the all-purpose flour and salt in the bowl of a stand mixer. Mix with the dough attachment for a minute on low.
- Add the oil, pumpkin purée, warm water and proofed yeast mixture to the flour. Mix on low speed until the dough is smooth.
- Add the pumpkin seeds, sesame seeds and sunflower seeds. Mix on low just until the seeds are evenly distributed throughout the dough.
shape and bake the bread
- Remove the dough from the mixer and knead it briefly by hand to form a smooth ball. Place it in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size.
- Turn the dough out onto a clean work surface and gently pat it into a rough rectangle. Starting at the long edge farthest from you, roll the dough toward you into a snug log. Pinch the seam closed, then tuck both ends underneath to round them.
- Spread the pumpkin seeds, sesame seeds and sunflower seeds for the coating on a plate. Mist the top and sides of the loaf lightly with water, then roll it in the seed mixture to coat.
- Place the loaf seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap and let proof for 20–30 minutes, until visibly puffy. Meanwhile, preheat the oven to 400°F (205°C).
5. Uncover the loaf and make one long slash down the top, about ¼–½ inch deep. If using a bread lame, draw the blade along the loaf in one quick, smooth motion. If using a sharp serrated bread knife, use a gentle sawing motion without pressing down on the dough. Lightly mist the loaf again with water to create a little steam at the surface as it starts baking.
6. Transfer the loaf immediately to the oven and bake on the middle rack for 15 minutes. Rotate the baking sheet 180°, then bake for another 7–10 minutes, until the sides are dark golden brown. Transfer the loaf to a wire rack and let it cool completely before slicing.
Storing the bread
Let the Pumpkin Seeded Bread cool completely on a wire rack before storing so condensation doesn’t soften the crust. Keep the loaf in a bread bag or airtight container at room temperature for up to 3 days. Slice and freeze any leftovers in a freezer bag for up to 3 months, separating the slices with parchment paper so you can grab one at a time. Toast the slices straight from frozen to bring back the crunch of the seeded crust.
You may also like
Explore more homemade baking with Cottage Cheese Banana Bread, a soft, moist loaf that's perfect for breakfast or an afternoon snack. Try Chocolate Orange Loaf for a sweeter take on homemade bread, combining rich chocolate with bright citrus flavours. Serve a slice of Pumpkin Seeded Bread alongside Pumpkin Tomato Soup for a cozy, comforting meal that's especially welcome on chilly days. Enjoy Pumpkin Greek Yogurt Pancakes for another homemade breakfast option that brings warm, seasonal flavours to the table. Make Pumpkin Turkey Meatballs for a savoury dinner that pairs beautifully with a slice of freshly baked seeded bread.
Recipe
Pumpkin Seeded Bread
Ingredients
Bread Dough
- ½ cup Milk warm
- 2 tablespoon Liquid honey
- 2¼ teaspoon Instant yeast
- 3½ cups All-purpose flour
- 1½ teaspoon Salt
- ¾ cup Pumpkin puree
- 2 tablespoon Olive oil
- ½ cup Warm water
- ⅓ cup Pepitas
- ¼ cup Sunflower seeds
- 2 tablespoon Sesame seeds
Bread toppings
- 2 tablespoon Pepitas
- 2 tablespoon Sunflower seeds
- 1 tablespoon Sesame seeds
- 1 tablespoon Water in spray bottle
Instructions
- Proof the yeast. Stir the honey and yeast into the warm milk. Let stand for 5–10 minutes, until foamy.
- Mix the dough. Combine the flour and salt in the bowl of a stand mixer. Add the pumpkin purée, oil, warm water and proofed yeast mixture. Mix on low speed with the dough hook until the dough is smooth and elastic.
- Add the seeds. Add the pepitas, sunflower seeds and sesame seeds. Continue mixing on low until the seeds are evenly distributed.
- Let the dough rise. Remove the dough from the mixer and knead it briefly by hand, then shape it into a ball. Place it in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 60–90 minutes.
- Shape the loaf. Turn the dough out onto a clean work surface and gently pat it into a rough rectangle. Starting at the long edge farthest from you, roll the dough toward you into a snug log. Pinch the seam closed with your fingertips, then tuck both ends underneath to round them. Set the loaf seam-side down and cup your hands around it. Gently pull it toward you a few inches, letting the counter grip the bottom and tighten the surface. Repeat as needed until the loaf is smooth and evenly oval.
- Coat the loaf with seeds. Combine the topping seeds on a plate. Lightly mist the loaf with water, then roll it in the seed mixture to coat the top and sides. Place it seam-side down on a parchment-lined baking sheet.
- Proof the loaf. Cover loosely with plastic wrap and let rise until visibly puffy, about 30–45 minutes. A light fingertip press should spring back slowly. Meanwhile, preheat the oven to 400°F (205°C).
- Score and mist. Uncover the loaf and make one long slash down the top, about ¼–½ inch deep. If using a bread lame, draw the blade along the loaf in one quick, smooth motion. If using a sharp serrated bread knife, use a gentle sawing motion without pressing down on the dough. Lightly mist the loaf again with water to create a little steam at the surface as it starts baking.
- Bake and cool. Bake on the middle rack for 35–45 minutes, turning the pan around after 20 minutes. Keep baking until the crust is deep golden down the sides and the centre reaches about 200°F (93°C). Transfer to a wire rack and cool completely before slicing.
