This easy pumpkin seed bread is made with just 7 simple ingredients to create a delicious pillowy-soft loaf. Similar to sunflower seed bread, pumpkin seeds are mixed into this loaf and sprinkled on top to add a crunchy texture and nutty flavor. It's perfect for toast and sandwiches!
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Kürbiskernbrot translates to "pumpkin seed bread" in English. I absolutely love the German language because so many words are just literal definitions or descriptions. :p Take the word "gloves" for example. In German, they're called "Handschuhe" as in hand shoes... isn't that just perfect?!
I love serving a warm slice of this pumpkin seed bread spread with homemade vegan butter or fried eggs for breakfast. It also tastes great in sandwiches or dipped in vegan chickpea soup or chili with beans.
Growing up in Germany, I saw pumpkin seed bread sometimes made with sourdough to add a tangy flavor.
And while I love adding sourdough to loaves like Schwarzbrot and Vollkornbrot, I leave it out of this recipe.
I prefer my Kürbiskernbrot made with instant yeast, so it's ready in just about 3 hours.
Ingredients and Notes
- All purpose flour
- Whole wheat flour
- Instant yeast - I prefer using instant yeast rather than active dry yeast in this bread, to make the rise time shorter.
- Brown sugar - Both light or dark brown sugar work well in this bread.
- Salt - I recommend using either table salt or fine sea salt, since the measurement wasn't written for kosher salt.
- Hulled pumpkin seeds - Make sure you don't use pumpkin seeds with the shells still on.
- Water - Warm tap water with a temperature between 100°F to 110°F (38°C to 43°C) is the perfect temperature to activate the yeast and get a nice rise on your dough.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a large bowl, mix the flour, whole wheat flour, instant yeast, brown sugar, salt & pumpkin seeds.
2. Add the warm water and mix in the mixing bowl for a few minutes, until it forms a thick dough.
3. Knead the dough until it is smooth and elastic.
5. Cover it with a clean towel and let rise in a warm place until it doubles in size, after about 1 hour.
7. Cover the dough again with a towel and allow it to proof for another 30 minutes to 1 hour in a warm draft-free spot.
9. Bake for 30 to 35 minutes, until the bread is golden brown.
4. Place the kneaded dough in an oiled mixing bowl.
6. On a clean work surface, shape the dough into a round or oval shape. Transfer it to a baking sheet.
8. Brush the top and sides of the loaf with the egg wash then press pumpkin seeds on the top and sides of the loaf.
10. Cool the loaf on a cooling rack for at least 1 hour. Slice and enjoy!
Carissa's Kitchen Tip
I tried getting the pumpkin seeds to stick to the dough with water or olive oil, but they just all fell off after it was baked.
The egg wash is the perfect solution to make the bread shiny and golden on top, while making sure all the seeds stick.
Recipe Tips
- Make sure you use hulled pumpkin seeds, which means the outer shell has been removed.
While the shell is technically edible, it has a really hard texture. - You can toast the pumpkin seeds that are going into the loaf on the stove or in the oven to enhance their nutty flavor.
But I don't recommend toasting the seeds that go on top of the loaf though, since they'll already get toasted as the loaf bakes.
Variations
- Honey: I've also used honey in place of the egg wash to get the seeds to stick. But honey adds a sweet flavor that's not always ideal when turning your bread into a savory meal like sandwiches.
- Loaf Pan: You can also bake your pumpkin seed bread in a loaf pan. Just increase the bake time as needed.
- Sunflower Seeds: Instead of pumpkin seeds, bake delicious sunflower seed bread.
- Pumpkin: I don't add canned pumpkin to my bread, since that could make the dough too moist. But if you're looking for pumpkin bread, check out my pumpkin labneh bread!
Storage
Room Temperature: Allow the loaf to cool completely to prevent it from getting moldy too quickly. Then store it in a paper bag, kitchen towel, or ventilated bread box at room temperature for up to 4 days.
Freezer: You can also freeze the bread for up to 3 months, wrapped tightly in plastic cling wrap then in aluminum foil.
Related Recipes
Looking for more easy German bread recipes like this? Try these:
Pumpkin Seed Bread | Kürbiskernbrot
Ingredients
Bread
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2¼ teaspoons instant yeast (one packet)
- 2 Tablespoons brown sugar (light or dark brown sugar both work)
- 1 teaspoon salt (use either table salt or fine sea salt)
- ½ cup hulled pumpkin seeds
- 1¾ cups water
Topping
- 1 egg (for the egg wash)
- 2 Tablespoons hulled pumpkin seeds
Instructions
- In a large mixing bowl, mix together the all purpose flour, whole wheat flour, instant yeast, brown sugar, salt, and ½ cup hulled pumpkin seeds.
- Add the warm water and mix with a large spoon or your hand in the mixing bowl for a few minutes, until it forms a wet dough, and there are no visible pockets of dry flour.
- On a generously floured work surface, knead the dough by hand for 5 to 8 minutes, until the dough is a smooth, elastic ball.
- Lightly grease a clean mixing bowl with olive oil.Place the kneaded dough ball into the oiled mixing bowl. Cover it with a clean kitchen towel and let rise in a warm place until it about doubles in size, after about 1 hour.
- On a clean work surface, shape the dough into a round or oval shape. Gently spread the top edges of the dough down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath.
- Place the dough on a baking sheet lined with parchment paper or a silicone baking mat.Cover the dough again with a towel and allow it to proof for another 30 minutes to 1 hour in a warm draft-free spot. The dough is done proofing once an indent made by your finger into the dough springs back after 2-3 seconds.
- Preheat the oven to 375°F.
- In a small bowl, mix the egg with one tablespoon of water to make an egg wash. Brush the top and sides of the loaf with the egg wash. Gently press the 2 Tablespoons of hulled pumpkin seeds on the top and sides of the loaf.
- Bake for 30 to 35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
Notes
- Make sure you use hulled pumpkin seeds, which means the outer shell has been removed. While the shell is technically edible, it's really tough and hard to eat.
- You can toast the pumpkin seeds that are going into the loaf on the stove or in the oven. This will enhance their nutty flavor. But I don't recommend toasting the seeds that go on top of the loaf though, since they'll already get toasted as the loaf bakes.
- For storage, allow the loaf to cool completely and store it at room temperature for up to 4 days. You can also freeze the bread for up to 3 months, wrapped tightly in plastic cling wrap then in aluminum foil.
Pam lyle
have made this twice now, most successful bread I've ever made
Carissa Erzen
Hi Pam, I'm so glad to hear that! This is one of my favorites! Have you tried it with other seeds too, like sunflower seeds?
Leonard Caponegro
Delicious. We loved roasting the pepitas which gave a nice crunch to the bread when biting into it.
Shanon
I tried this, fully and delicious!