This easy pumpkin seed bread is made with just 7 pantry-staple ingredients, with a blend of all purpose and whole wheat flour to create a rustic loaf that's crusty on the outside & pillowy soft on the inside. Pumpkin seeds are mixed directly into the dough and sprinkled on top to add plenty of crunch & nutty flavor in every bite.
Featured Review
"Have made this twice now, most successful bread I've ever made." -Pam
A Rustic Loaf Coated in Pumpkin Seeds
Growing up in Germany, my mouth would water whenever I saw pumpkin seed bread loaves in the bakery windows. They were usually made with sourdough to add a tangy flavor, and while I love adding sourdough to my German loaves like Schwarzbrot, I leave it out of this one to save on time. Instead, I created my version of Kürbiskernbrot with instant yeast, so it's ready in just about 3 hours.
Pumpkin seed bread great served just with warm butter slathered on top for breakfast. Or sandwich it with deli meats, cheese, and veggies for a filling lunch. And of course, I love dunking torn chunks into soup all Fall!
I didn't add any pumpkin puree to the dough either, so the texture remains close to a traditional artisan loaf, without any Dutch oven needed. However, if you have a can of pumpkin puree that's begging to be baked into bread, try my adorable pumpkin shaped dinner rolls! They're a little sweeter than this pumpkin seed bread & perfect for sharing with friends.
Let's Bake Pumpkin Seed Bread!
Baking Tips for Artisan Bread with Pumpkin Seeds
- Make sure you use hulled pumpkin seeds, which means the outer shell has been removed. While the shell is edible, it adds a hard texture to this chewy bread.
- 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 already get toasted as the loaf bakes.
- 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. Honey worked in testing, but added a much sweeter flavor. Egg wash is necessary to make the bread shiny and golden on top, while making sure all the seeds stick.
Pumpkin Seed Bread | Kürbiskernbrot
developed & tested by:
Ingredients
Bread
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2¼ teaspoons instant yeast (one packet)
- 2 Tablespoons brown sugar
- 1 teaspoon salt (use table salt or fine sea salt)
- ½ cup hulled, raw pumpkin seeds
- 1¾ cups warm water (between 105-115°F or 40-46°C)
Topping
- 1 egg
- 2 Tablespoons hulled, raw pumpkin seeds
Instructions
- In a large mixing bowl, mix together the all purpose flour, whole wheat flour, instant yeast, brown sugar, salt, and hulled pumpkin seeds.
- Add the warm water and mix with a large spoon 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.
- 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 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
- Storing: Allow the loaf to cool completely then store it at room temperature for up to 4 days in a paper bag or bread box.
- Freezing: This is a great freezer-friendly loaf. Wrap it tightly in plastic cling wrap then in aluminum foil & freeze for up to 3 months.
Bob says
I've made this recipe twice now. It was well liked but I believe the recipe should specify less water. Both times the dough was way too wet so I had to keep adding flour - almost another cup - which then made it too large to fit in my pan. I baked them as rounds on a cookie sheet - which worked fine but not what I wanted for toasting, Next time I will start with less water.
Carissa Erzen says
Hi Bob, thank you so much for your feedback! So glad to hear you've made this one more than once too! I'm going to retest it and see if the water needs tweaking. This one is on the higher-hydration side, around 87% which can feel really wet/sticky at first. I'll let you know the reduced amount of water to add if you want it at a slightly lower hydration soon. Thanks again!
Pam lyle says
have made this twice now, most successful bread I've ever made
Carissa Erzen says
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 says
Delicious. We loved roasting the pepitas which gave a nice crunch to the bread when biting into it.
Shanon says
I tried this, fully and delicious!
Carissa Erzen says