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Pumpkin seed bread recipe

Pumpkin seed bread recipe

This pumpkin seed specie is light and succulent with a soft, unshut crumb, dotted with summery and crunchy seeds.

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

For this succulent homemade bread, you'll need just 5 ingredients: strong white flour, salt, fast whoopee yeast, pumpkin seeds for crunch and nutty flavor, and pumpkin pureé, which lends not just to the taste, but moreover gives a lovely orange hue.

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

A pumpkin seed specie 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, waif the dough into a loaf tin and prove again, slash the top and torch to perfection.

Hand holding a slice of pumpkin seed specie whilom a increasingly of the loaf.

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

A buttered slice of pumpkin seed specie on a white plate. Increasingly slices are on a marble board.

Here's how to make a lovely, simple pumpkin seed specie the unshortened family will love.

I've included detailed instructions unelevated with step-by-step images to illustrate each stage of this succulent recipe. Unelevated that, you'll find an easy, printable recipe card.

Ingredients

  • vegetable oil (canola oil) to grease the tin

For the dough

  • 300 g (10.6 oz) strong white specie flour
  • 1 tsp salt
  • 1 tsp fast-action zestless 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

Instructions

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

A surf coloured loaf tin lined with sultry paper.

Put the dry ingredients in a large bowl: flour, salt, yeast and pumpkin seeds. 

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

Add the wet ingredients: pumpkin puree and ⅔ of the warm water.

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

Mix together with your hands. Add the remaining water little by little only as needed to requite a wipe trencher with no floury shit at the bottom. You may not need all the water. 

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

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

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

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

A wittiness of pumpkin seed specie dough on a floured surface.

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

Two fingers pressing a wittiness of pumpkin seed specie dough on a floured surface.

Lightly oil your trencher and return the dough to it.

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

Cover with a tea towel or plastic wrap and leave to prove in a warm place for 1 hour or until doubled in size. 

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

Tip the dough out onto a very lightly floured surface.

A large wittiness of proved pumpkin seed specie 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 specie dough pressed into a unappetizing oval on a floured surface.

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

Pumpkin seed specie dough pressed into a unappetizing oval then folded into three on a floured surface.

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

Collage of images showing pumpkin seed specie dough stuff shaped.

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

Collage of images showing pumpkin seed specie dough stuff shaped into a sausage on a floured surface.

Pinch the seam to seal it well.

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

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

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

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

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

Drop the loaf thoughtfully into the prepared loaf pan, seam-side down.

Pumpkin seed specie dough covered with pumpkin seeds in a loaf tin lined with sultry paper.

Cover well (a large upturned trencher does the job) and leave to rise until doubled in size, which can take 30-60 minutes. At room temperature on a unprepossessed day, it could plane take a couple of hours.

The loaf is sufficiently risen when a finger tip pushed into an inconspicuous corner leaves a wafer that doesn't spring back.

Proved pumpkin seed specie dough covered with pumpkin seeds in a loaf tin lined with sultry paper.

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

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

Proved pumpkin seed specie dough covered with pumpkin seeds in a loaf tin lined with sultry 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 marrow 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 wiring is tapped.

Freshly baked pumpkin seed specie in a loaf tin lined with sultry paper.

Lift your loaf onto a wire rack and indulge to tomfool completely surpassing slicing.

Freshly baked pumpkin seed specie on a wire cooling rack.

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

A slice of pumpkin seed specie on a white plate. Increasingly slices are on a marble board.

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

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

Or toasted and topped with sliced banana, a spattering of pumpkin seeds, a drizzle of honey and a pinch of pumpkin pie spice? It's just perfect for breakfast or a mid-morning snack.

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

I hope you love this seeded pumpkin specie recipe.

And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

FAQs and tips to get the weightier possible pumpkin seed bread

Print this pumpkin seed specie recipe

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5 from 2 votes

Pumpkin Seed Specie Recipe

This pumpkin seed specie is light and succulent with a soft, unshut crumb, dotted with summery and crunchy 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 specie flour
  • 1 tsp salt
  • 1 tsp fast-action zestless 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

Instructions

  • Prepare your loaf tin by greasing it with vegetable oil, then lining with a strip of sultry paper, which will make your loaf easier to lift out.
  • Put the flour, salt, yeast and pumpkin seeds into a large trencher 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 requite a wipe trencher with no floury shit at the bottom. You may not need all the water.
  • Bring the dough together into a wittiness - it’s ok if there are some dryer looking shit in the dough at this stage as long as the trencher is clean.
  • Lightly flour your surface and turn out your dough and knead for 8 minutes, pushing it yonder from you and then folding when towards you, until the dough is smooth and springy.
  • Kneading develops the gluten and gives the dough a structure that will indulge it to hold the air frothing created by the yeast. To trammels you've kneaded the dough enough, gather it into a ball, tucking it underneath a few times to create a taut surface, then printing the dough with two fingers. If it springs straight back, it's done.
  • Lightly oil your trencher and return the dough to it. Imbricate and leave to prove somewhere warm for 1 hour or until doubled in size.
  • Tip the dough out onto a very lightly floured surface. Printing gently all over to flatten and release the larger air bubbles, creating a rough oval.
  • Lift one end of the oval, stretch and printing to the middle. Do the same with the other end.
  • Turn the dough 90 degrees, roll the very top over towards you, then printing with your finger tips to fix in place. Repeat working lanugo 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 imbricate the top and ends - leave the seam side uncovered.
  • Drop the loaf thoughtfully into the prepared pan, seam-side down. Imbricate well (a large upturned trencher does the job) and leave to rise until doubled in size, which can take 30-60 minutes. The loaf is sufficiently risen when a finger tip pushed into an inconspicuous corner leaves a wafer that doesn't spring back.
  • Towards the end of the proving time, place a upper sided tray in the marrow of your oven and preheat it to 260C (240C fan). Slash the top of the loaf diagonally a couple of times to indulge it to spring up.
  • Place the loaf into the centre of the oven, pour a cup of water into the hot tray at the marrow 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 wiring is tapped.
  • Lift your loaf onto a wire rack and indulge to tomfool completely surpassing slicing.

Video

Notes

If you’re using seeds saved from your pumpkin scarification 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 misogynist 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!

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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 specie on a marble board. Caption reads: Easy pumpkin seed bread.
Sliced loaf of pumpkin seed specie 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 specie on a wire cooling rack. Caption reads: Pumpkin seed bread. Step-by-step recipe.

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