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Home » Yeast Bread » Pumpkin and Sunflower Seed Bread

Published: Sep 12, 2019 · Modified: Mar 9, 2021 by Kathy · This post may contain affiliate links

Pumpkin and Sunflower Seed Bread

Jump to Recipe
Slices of bread stacked on a board.

A delicious loaf of homemade bread made with whole wheat flour and pumpkin and sunflower seeds.

This tasty bread is perfect for using in sandwiches for lunch or toasted with butter and honey for breakfast. 

A loaf of bread topped with sunflower and pumpkin seeds.
Table of Contents
Why make this bread
White wheat flour
Step by step directions
Bread making tips
Recipe FAQs
More bread recipes
Pumpkin and Sunflower Seed Bread

Why make this bread

Making homemade bread is so rewarding. I love the process of making bread, the smell of making bread and eating homemade bread.

Pumpkin and Sunflower Seed Bread is a whole wheat yeast bread filled with raw pumpkin seeds and raw sunflower seeds.

The seeds are added to the dough and sprinkled on top of each loaf. 

A stack of slice bread studded with pumpkin seeds.

White wheat flour

White whole wheat flour is a whole wheat flour made with white spring wheat. Most people are familiar with red spring wheat flour which is also a whole wheat flour.

White whole wheat flour is as nutritionally equivalent as red spring wheat flour. White whole wheat is lighter in color and in flavor and is delicious added to homemade breads. 

I also use white whole wheat flour in my honey oat bread and in my whole wheat bread.

Step by step directions

  1. Combine water, yeast and ¼ cup of flour together
Yeast becoming active in a bowl with water.
  • Let mixture set for 5- 10 minutes until bubbly
  • Add oil, honey, salt and 2 cups of all purpose flour. Combine
Flour added to a mixing bowl.
  • Add seeds and combine
Pumpkin seeds and sunflower seed added to a mixing bowl.
  • Continue adding flour until dough forms a ball and isn't too sticky 
  • Knead dough in mixer for 5-8 minutes
  • Place dough in a greased bowl. Cover with a piece of plastic wrap and let dough sit until double in size.
Bread dough in a bowl covered with plastic wrap.
Dough doubled in size
Bread dough with seeds in a glass bowl.
Deflated dough
  • Remove wrap and gently punch dough down so it is deflated.
  • Divide dough into two equal pieces. Form each piece into a ball
A round ball of bread dough on a counter top.

To shape loaves, flatten round into a rectangle. Roll up jelly roll style and pinch seam.

Rolling up bread dough into a log shape.
Roll Dough into a log
Forming bread dough into a log.
Pinch seam together
  • Tuck in ends and pinch ends together.
A log of bread dough held with one hand.
Working on each end
Tucking the ends into a round of bread dough.
Push ends in towards center and pinch seems
  • Cover loaves and let rise for about 30 minutes
  • Brush with an egg wash and sprinkle with seeds
Brushing a loaf of bread dough with an egg wash.
Brush on an egg wash
Pumpkin seeds being sprinkled on bread dough.
Sprinkle seeds on top
  • Bake for 45 minutes in a 350 degree oven

Bread making tips

  • Be sure to use raw, unsalted seeds in the recipe
  • Always proof your yeast to make certain it's still active (step 2 in recipe)
  • Rise time may vary depending on your yeast and temperature of your kitchen
  • Be certain oven is fully preheated before baking bread
  • Allow bread to fully cool before slicing

Recipe FAQs

What temperature should water be before adding yeast?

The water should be between 105 and 110 degrees. Any warmer and you can kill the yeast.
Any cooler and the yeast might not become active. The best way to determine the temperature of the water is to measure it with a thermometer.
Warm tap water usually falls between this range. Practice testing the temperature with a thermometer until you are used to what it feels like. 

Why do bread recipes call for a range of flour, instead of an exact measurement?

Yeast bread recipes rarely list an exact amount of flour needed in the ingredients.  Instead, a range is listed - (2 ½ - 3 cups of flour.)

When making bread, the amount of flour varies each time you make a batch of bread. This depends on many factors - humidity in the air, exact measurements of liquids and flour, how compacted the flour is and more. 

Always start with the smaller amount called for and add more as needed.

A toasted piece of bread topped with butter and honey.

I love to eat this bread toasted with butter and honey or even a batch of my honey butter, which is honey and butter combined together in a delicious spread.

It's also perfect served alongside a bowl of clam chowder or potato soup or a delicious plate of chicken pasta. 

More bread recipes

  • Jalapeno Cheddar Biscuits
  • Raspberry Bread
  • Pretzel Buns
  • English Muffin Bread

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you'll LOVE all the others in this category. Check out all my bread recipes here!

A loaf of bread topped with sunflower and pumpkin seeds.

Pumpkin and Sunflower Seed Bread

Kathy
Whole wheat bread with pumpkin seeds and sunflower seeds
4.92 from 24 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 mins
Cook Time 45 mins
Rise Time 1 hr 30 mins
Total Time 2 hrs 45 mins
Course Baking, Bread
Cuisine American
Servings 2 Loaves
Calories 152 kcal

Equipment

  • Stand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Bread Pan
  • Cooling Rack
Prevent your screen from going dark

Ingredients
  

Dough

  • 2 cups water
  • 4 ½ teaspoons yeast (active dry yeast, 2 packages of yeast)
  • ¼ cup oil
  • ¼ cup honey
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 2 ½ - 3 cups white whole wheat flour
  • ½ cup pumpkin seeds (raw)
  • ¼ cup sunflower seeds (raw)

Topping

  • 1 egg white
  • 1 Tablespoon water
  • 2 Tablespoons pumpkin seeds
  • 2 Tablespoons sunflower seeds

Instructions
 

Dough

  • Combine water, yeast and ¼ cup of flour together
    2 cups water, 4 ½ teaspoons yeast
  • Let mixture set for 5-10 minutes until bubbly
  • Add oil, honey, salt and 2 cups of all purpose flour. Combine
    ¼ cup oil, ¼ cup honey, 1 teaspoon salt
  • Add seeds and combine
    ½ cup pumpkin seeds, ¼ cup sunflower seeds
  • Add all purpose flour and 2 cups of white wheat flour until dough and combine. Continue adding white wheat flour ¼ cup at a time until dough forms a ball and isn’t too sticky 
    2 ½ - 3 cups white whole wheat flour, 2 cups all purpose flour
  • Knead dough in mixer for 5-8 minutes
  • Place dough in a greased bowl. Cover with a piece of plastic wrap and let dough sit until double in size.
  • Remove wrap and gently punch dough down so it is deflated.
  • Divide dough into two equal pieces. Form each piece into a ball
  • Form each ball into loaves and place in greased loaf pans
  • Cover loaves and let rise for about 30 minutes

Topping

  • Make an egg wash by combining egg white and water
    1 egg white, 1 Tablespoon water, 2 Tablespoons pumpkin seeds, 2 Tablespoons sunflower seeds
  • Bake for 45 minutes in a 350 degree oven
  • Brush with an egg wash and sprinkle with seeds
  • Allow bread to cool for 10 minutes and then remove from pans. Continue cooling on a baking rack until fully cooled.

Notes

Tips:
  • Be sure to use raw, unsalted seeds in the recipe
  • Always proof your yeast to make certain it's still active (step 2 in recipe)
  • Rise time may vary depending on your yeast and temperature of your kitchen
  • Be certain oven is fully preheated before baking bread
  • Allow bread to fully cool before slicing
Nutritional value is estimated at 1 slice when cutting each loaf into 12 slices. 

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1SliceCalories: 152kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 102mgPotassium: 85mgFiber: 3gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword Pumpkin Seed Bread, Wheat Bread, Whole Wheat Bread Recipe
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
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Comments

  1. Sharon says

    May 25, 2021 at 5:18 am

    5 stars
    I’ve been baking all our bread recently and this is by far the best recipe. It is delicious! It freezes perfectly, and stays fresh and soft for a week. Love it!

    Reply
    • Kathy says

      May 25, 2021 at 4:18 pm

      Thanks so much! I love that you're baking all your bread too! Once you get into a pattern, it can work pretty well. Thanks for leaving a comment! I love hearing from you. 🙂

      Reply
  2. Lindsay James says

    March 28, 2021 at 3:23 pm

    Can you make the dough up the night before and then leave it in the fridge to prove overnight and then cook it the next day?
    Thanks

    Reply
    • Kathy says

      March 28, 2021 at 6:12 pm

      Hi Lindsay,
      I'm afraid I've never tried this before so I don't know how this would work.
      Kathy

      Reply
  3. Shalaka Ranadive says

    February 20, 2021 at 5:34 am

    5 stars
    Really enjoyed baking this bread. Loved the fact there was no sugar and you used honey. I don't have a mixer so had to used my hands to knead the dough! good hand exercise and it was all worth it! Thanks!

    Reply
    • Kathy says

      February 20, 2021 at 5:36 am

      Thank you! Making bread is so rewarding. 🙂

      Reply
  4. Sharon says

    February 13, 2021 at 6:34 pm

    One thing..you don’t specify type of yeast to use.

    Reply
    • Kathy says

      February 14, 2021 at 4:03 am

      Hi Sharon,
      I use active dry yeast.
      Thank you!

      Reply
  5. KC says

    December 24, 2020 at 4:28 pm

    5 stars
    I love this recipe. Only been baking bread for a few months, but this is my favorite so far. I like that it rises quite nicely, the loaves are full and large, makes a good sandwich bread. Very yummy. I find I don’t cook it as long as you recommend, but maybe my oven the reason.

    Reply
    • Kathy says

      December 25, 2020 at 5:09 am

      Hi KC,
      Good for you for learning a new skill! I love making bread! Cooking times can vary due to stoves but also the type of pan used can change things a bit too. A darker pan will decrease cooking time a bit.
      Glad you are enjoying this pumpkin/sunflower seed bread!
      Thanks,
      Kathy 🙂

      Reply
  6. Melissa says

    October 01, 2020 at 6:47 pm

    How long does it normally take dough to double in size?

    Reply
    • Kathy says

      October 01, 2020 at 9:20 pm

      It depends on a lot of factors - room temperature, humidity and your yeast. However, the dough should double in 1 1/2 - 2 hours.

      Reply
  7. Melissa says

    October 01, 2020 at 6:46 pm

    Generally how long does it take to double in size?

    Reply
  8. Sam Lerman says

    August 20, 2020 at 7:21 pm

    This sounds delicious! I don’t have any whole wheat flour. Can I just use all purpose flour or bread flour, and how would I adjust the recipe to allow for the difference? Thank you.

    Reply
    • Kathy says

      August 20, 2020 at 8:52 pm

      Hi Sam,
      You can use all purpose flour in place of the whole wheat. The measurements will be pretty close to the same.
      Happy Baking!
      Kathy

      Reply
  9. B. Boardman says

    August 10, 2020 at 9:14 am

    4 stars
    I generally only make sourdough breads and do not normally use my kitchenaid mixer but I didn't have the time yesterday. I had enough leftover pumpkin seeds and sunflower seeds to make a single loaf so I halved the recipe and made it. I did find that I order to get the dough to ball up on the dough hook I needed to add about 60 grams (1/2 cup) extra flour. I followed the recipe otherwise and the bread turned out with a good crumb and taste. I do all my bread using weighed indregients and I converted the water volume to grams and the came for the flours. I left the honey and oil in volume measure, in this case 1/8c each. It was a bit wetter dough than I normally work but the end result has been pronounced good by all at this morning's breakfast table. Thanks. BB.

    Reply
    • Kathy says

      August 10, 2020 at 9:36 am

      Thanks so much for all your details! I'm glad the dough was approved by all! There's nothing better than a homemade loaf of bread! 🙂

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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