Quick Description
This homemade Pumpkin Seed Bread is a nutritious, soft, and hearty loaf. With a slightly crunchy crust and a soft, airy interior, this bread is filled with the goodness of pumpkin seeds, adding a nutty flavor and delightful texture. Perfect for breakfast, sandwiches, or as a side for soups and salads.
Servings & Timing
Servings: 8–10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients List
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup pumpkin seeds (plus extra for topping)
- 1 tablespoon sugar (optional for slight sweetness)
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon baking soda
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, salt, and yeast.
- Add the warm water, olive oil, and apple cider vinegar to the dry ingredients.
- Mix together until the dough begins to form, then knead for about 5 minutes until smooth and elastic.
Step 2: Add the Pumpkin Seeds
- Fold in 1/2 cup of pumpkin seeds into the dough, ensuring they are evenly distributed.
- Shape the dough into a ball and place it into a greased glass baking dish or bowl.
Step 3: Let It Rise
- Cover the dough with a clean kitchen towel or plastic wrap. Allow the dough to rise for 30-45 minutes or until it has doubled in size.
Step 4: Preheat the Oven
- While the dough is rising, preheat your oven to 375°F (190°C).
- If desired, sprinkle extra pumpkin seeds on top of the dough for added texture and decoration.
Step 5: Bake
- Once the dough has risen, place it in the preheated oven.
- Bake for 40-45 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
Step 6: Cool and Serve
- Remove the bread from the oven and allow it to cool on a wire rack for 10-15 minutes before slicing.
- Serve warm with butter, or use it for sandwiches, or as a side with soups.
Additional Notes
- Storage: Store this bread in an airtight container or wrap it in plastic wrap. It will keep for up to 3 days at room temperature or up to a week in the fridge.
- Make it Sweeter: Add a tablespoon of honey or maple syrup for a touch of natural sweetness.
Dietary Info
- High-Protein: The addition of pumpkin seeds boosts the protein content of this bread.
- Gluten-Free Option: Substitute the wheat flour with gluten-free flour to make this bread gluten-free.
- Low-Carb Option: If you’re following a low-carb diet, consider replacing the flour with almond flour or coconut flour.
Recipe Variations & Serving Suggestions
- Herb Bread: Add rosemary, thyme, or garlic powder to the dough for a savory twist.
- Sweet Bread: Stir in cinnamon, nutmeg, or dried fruit like cranberries or raisins for a sweet version.
- Toppings: Spread with butter or cream cheese, or use as a base for avocado toast or a sandwich.
Storage & Make-Ahead
- Storage: Keep leftover bread in an airtight container. It can also be frozen for up to 3 months.
- Make-Ahead: The dough can be prepared the night before. Let it rise, then cover and refrigerate overnight. The next day, simply bake as directed.
FAQs
Q: Can I use a bread machine for this recipe?
Yes, you can use a bread machine. Simply follow the machine’s instructions for adding ingredients and baking time.
Q: Can I use a different type of seed?
Yes! Feel free to substitute the pumpkin seeds with sunflower seeds, flaxseeds, or chia seeds.
Call-to-Action
“Craving a homemade, hearty bread? Try this Pumpkin Seed Bread for a wholesome and satisfying treat! Tag your creations with #PumpkinSeedBread and let me know how it turned out in the comments below!”
