Pumpkin Seed Bread
This nutritious pumpkin seed bread harnesses the nutty, subtly sweet flavor of pepitas (hulled pumpkin seeds) to create a loaf that's not just delicious but packed with nutrients that support everything from heart health to immune function. Perfect for breakfast or as a companion to your favorite soup.
Equipment
- Baking Sheet
- Mixing Bowls
- Loaf Pan (optional)
- Shallow Pan (for steam)
Ingredients
Bread Dough
- 3 1/2 cups unbleached bread flour (450g)
- 1/2 cup whole wheat flour (60g, substitute with all-purpose flour if unavailable)
- 1 1/2 cups raw pumpkin seeds (pepitas) (200g), plus 1/4 cup for topping
- 2 tablespoons honey or maple syrup use maple syrup for vegan option
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons sea salt
- 2 tablespoons olive oil or melted butter for a richer flavor
- 1 1/4 cups warm water (300ml), approximately 110°F/43°C
- 1 tablespoon pumpkin spice optional, for a seasonal twist
Instructions
- Preheat your oven to 350°F (175°C). Spread 1 cup of the pumpkin seeds on a baking sheet in a single layer. Toast for 5-7 minutes until they become fragrant and slightly golden. Allow them to cool completely before incorporating into your dough.
- In a large bowl, combine warm water with honey or maple syrup. Sprinkle the yeast over the top and let it sit undisturbed for 5-10 minutes until foamy.
- While waiting for the yeast to activate, whisk together the bread flour, whole wheat flour, salt, and 1 cup of the toasted pumpkin seeds (reserving the remaining seeds) in a separate bowl. Add pumpkin spice if using.
- Add the olive oil to the activated yeast mixture, then gradually incorporate the dry ingredients. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, turning once to coat the surface. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free area for about 1 hour, or until doubled in size.
- Once doubled, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and knead in the remaining ½ cup of untoasted pumpkin seeds. Shape into a round loaf or place in a standard 9x5-inch loaf pan.
- Cover the shaped dough and allow it to rise for another 30-45 minutes. Meanwhile, preheat your oven to 425°F (220°C). Place a shallow pan on the bottom rack of the oven for creating steam.
- Just before baking, brush the loaf with water and sprinkle the reserved ¼ cup of pumpkin seeds on top, gently pressing them into the surface. Using a sharp knife, score the top with a few ¼-inch deep cuts.
- Place the bread in the oven and pour 1 cup of hot water into the shallow pan to create steam. Reduce temperature to 400°F (200°C) and bake for 35-40 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Allow the bread to cool for at least 30 minutes before slicing to prevent a gummy texture.
Notes
For a gluten-free version, replace the wheat flours with a high-quality gluten-free blend plus 1 teaspoon of xanthan gum.
To reduce sugar content, eliminate the honey/maple syrup completely—the natural sugars in the flour provide enough food for the yeast, though rising time may increase slightly.
For extra nutrition, consider adding 2 tablespoons of ground flaxseed.
Store completely cooled bread in a paper bag for the first day, then transfer to an airtight container for 3-4 days. Freezes well for up to 3 months.
Nutrition
Calories: 245kcalCarbohydrates: 29gProtein: 8gFat: 11gFiber: 3gIron: 15mg
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