There’s something deeply satisfying about baking bread from scratch, especially when the weather starts to cool. It’s a grounding process—the measuring, the mixing, the patient waiting.
And when the bread is a beautiful, rustic loaf of pumpkin seed bread, the reward is even greater.
The entire house fills with a warm, slightly sweet, and earthy aroma that is the very essence of comfort.
Imagine pulling a golden-brown loaf from the oven, its top generously studded with toasted pumpkin seeds. You let it cool just enough before slicing into it.
The crust makes a satisfying crackle, revealing a soft, tender crumb with a beautiful texture.
That first warm slice, maybe with a touch of butter melting into it, is pure bliss. It’s a bread that’s hearty enough for a savory sandwich yet subtly sweet enough to enjoy with your morning coffee.
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More Than Just a Topping
Often, pumpkin seeds (or pepitas) are relegated to a simple topping, sprinkled on for a bit of crunch. But in this pumpkin seed bread, they are a star ingredient, both inside and out.
The seeds are folded directly into the dough, providing a wonderful, nutty flavor and a delightful textural surprise in every bite. This isn’t just a loaf with seeds on top; it’s a true pumpkin seed bread, where the flavor of the toasted seeds is integral to the character of the bread itself.
This recipe was developed to celebrate that wonderful flavor. It’s a yeast bread, which gives it a classic bread structure and a satisfying chew, but it’s enriched with a bit of pumpkin puree for moisture and a beautiful, subtle color.
It’s a versatile loaf that feels wholesome and artisanal, yet it’s surprisingly straightforward to make at home, even for those who are new to baking with yeast.
Why This Recipe is a Must-Try
This pumpkin seed bread is the kind of loaf that disappears from the counter in a day or two.
It’s perfect for toast, sandwiches, or simply enjoying on its own. It’s rustic, flavorful, and incredibly rewarding to bake.
Here’s why you’ll fall in love with this recipe:
- Wonderful Texture: It has a soft, tender crumb with a satisfyingly chewy crust and the delightful crunch of toasted pumpkin seeds throughout.
- Rich, Nutty Flavor: Toasting the pumpkin seeds before adding them to the dough brings out their deep, nutty flavor, which permeates the entire loaf.
- Subtly Sweet & Earthy: A touch of honey and pumpkin puree adds moisture and a hint of sweetness that complements the wholesome flavors of the bread.
- Surprisingly Simple: While it’s a yeast bread, the steps are clear and easy to follow, making it an accessible and fun baking project for a lazy weekend.
Gathering Your Wholesome Ingredients
The best baking projects begin with the calm, quiet ritual of gathering your ingredients. It’s a moment to slow down and appreciate the simple components before they are transformed into something delicious.
Clear your workspace, pull out your bowls and measuring cups, and let’s get ready to bake.
For the Dough:
- 1 cup warm water (about 110°F / 43°C)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- 2 tablespoons honey or maple syrup
- ½ cup pumpkin puree (100% pure pumpkin)
- 2 tablespoons olive oil or melted unsalted butter
- 1 ½ teaspoons fine sea salt
- 3 ½ to 4 cups bread flour
- ¾ cup raw, unsalted pumpkin seeds (pepitas), toasted, plus more for topping
Step-by-Step Guide to Your Artisan Loaf
Let’s walk through this process together. Baking with yeast is a magical experience, and this dough is quite forgiving. It’s a wonderful way to spend an afternoon, filling your home with the most incredible aromas.
Step 1: Toast the Pumpkin Seeds
This simple step is key to unlocking the full flavor of the seeds. Spread your ¾ cup of raw pumpkin seeds on a dry baking sheet.
Toast them in a preheated oven at 350°F (175°C) for 6-8 minutes, or until they are fragrant and lightly golden. Some may even start to pop. Watch them closely to prevent burning. Once toasted, remove them from the oven and let them cool completely.
Step 2: Activate the Yeast
In the large bowl of a stand mixer (or a regular large mixing bowl), combine the warm water and honey.
Sprinkle the yeast over the top. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know the yeast is active and ready when the mixture becomes foamy and bubbly.
If it doesn’t foam, your yeast may be old, and it’s best to start over with a fresh packet.
Step 3: Mix the Dough
Once the yeast is activated, add the pumpkin puree, olive oil, and salt to the bowl. Mix on low speed with the dough hook attachment (or a wooden spoon) until just combined.
Gradually add 3 ½ cups of the bread flour, one cup at a time, mixing on low speed until a shaggy dough begins to form.
Step 4: Knead the Dough
Increase the mixer speed to medium-low and knead the dough for 7-9 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
It should be soft and slightly tacky to the touch, but not overly sticky. If it’s too sticky, add the remaining ½ cup of flour, a tablespoon at a time.
If kneading by hand, turn the shaggy dough out onto a lightly floured surface. Knead for about 10-12 minutes, adding a little flour as needed to prevent sticking, until it’s smooth and elastic.
Step 5: Incorporate the Seeds
In the last minute of kneading, add the cooled, toasted pumpkin seeds to the dough. Continue to knead just until the seeds are evenly distributed throughout the dough.
Form the dough into a ball and place it in a large, lightly oiled bowl. Turn the dough once to coat it lightly in oil. Cover the bowl with plastic wrap or a clean kitchen towel.
Step 6: The First Rise
Let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size. The warmth encourages the yeast to work its magic, creating all the air pockets that will give the bread its light texture.
Step 7: Shape the Loaf
Gently press down on the risen dough to release the air. Turn it out onto a lightly floured surface. Gently shape the dough into your desired loaf shape—a round boule or an oval bâtard are both great choices.
To shape a boule, gently flatten the dough into a disk and then fold the edges into the center, creating a taut surface on the top. Flip it over and use your hands to cup and rotate the dough, building tension.
Step 8: The Second Rise
Place the shaped loaf on a baking sheet lined with parchment paper. If you prefer a crispier crust, you can let it rise in a well-floured banneton or a bowl lined with a floured kitchen towel (place it seam-side up).
Cover the loaf loosely with plastic wrap or a towel and let it rise for another 45-60 minutes, or until it has visibly puffed up and a gentle poke with your finger leaves an indent that slowly springs back.
While the bread is rising, preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven to preheat as well.
Step 9: Top and Bake
Just before baking, brush the top of the loaf lightly with water and sprinkle generously with more raw pumpkin seeds.
If you like, you can use a sharp knife or a bread lame to score the top of the loaf with a simple slash or a cross pattern. This allows the bread to expand evenly in the oven.
Place the baking sheet in the preheated oven (or carefully transfer the loaf to your preheated baking stone). For an extra-crispy crust, you can place a small pan of hot water on the bottom rack of the oven to create steam for the first 10 minutes of baking.
Bake for 30-40 minutes, or until the pumpkin seed bread is a deep golden brown and sounds hollow when you tap the bottom.
Step 10: The Cool Down
Carefully remove the loaf from the oven and place it on a wire cooling rack. This is the hardest part: you must let the bread cool completely before slicing into it.
This can take at least 2 hours. Slicing into hot bread can result in a gummy texture because the internal structure is still setting.
The crackling sound the crust makes as it cools is one of the most satisfying sounds in baking!
How to Enjoy Your Homemade Bread
This pumpkin seed bread is incredibly versatile. It’s fantastic on its own, but here are a few ways to enjoy it:
- Toast: A thick slice, toasted until golden and spread with salted butter or a drizzle of honey, is simple perfection.
- Sandwiches: Its sturdy yet soft texture makes it ideal for sandwiches. Try it with turkey and Swiss, or with a sharp cheddar and apple slices for a taste of fall.
- With Soup: It’s the perfect companion for a hearty autumn soup or stew, perfect for dipping.
- Avocado Toast: The nutty flavor of the bread is a wonderful base for creamy avocado toast, sprinkled with a little flaky sea salt.
To store your bread, keep it in a bread box or a paper bag at room temperature for up to 3 days. Avoid storing it in plastic, which can make the crust soft.
A Final Thought on the Joy of Baking
There is something profoundly satisfying about taking simple, humble ingredients like flour, water, and yeast and turning them into a warm, fragrant loaf of bread.
It’s a process that teaches patience and rewards you with something deeply nourishing for both body and soul.
So, as the days grow shorter and the air turns crisp, I hope you find a quiet afternoon to bake this pumpkin seed bread. Let the process be as enjoyable as the result.
Fill your kitchen with the comforting scents of home, and share this warm, wonderful treat with the people you love. It’s in these small, simple moments that the true richness of the season is found.
