Baking/ Bread/ Recipe

Pumpkin and Sunflower Seed Bread

September 12, 2019

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Pumpkin and Sunflower Seed Bread – a delicious loaf of homemade bread made with whole wheat flour and pumpkin and sunflower seeds.

A loaf of bread topped with seeds sitting on a baking rack.

Making homemade bread is so rewarding. I love the process of making bread, the smell of making bread and looking at and eating homemade bread. This pumpkin and sunflower seed bread is my newest baking creation.

 

What is Pumpkin and Sunflower Seed 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. 

What ingredients do I need?

  • White whole wheat flour
  • All purpose flour
  • Yeast
  • Honey
  • Salt
  • Water
  • Raw pumpkin seeds
  • Raw sunflower seeds
  • Egg white (for glazing crust)

A stack of sliced bread with pumpkin seeds.

What is white whole 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. 

How do I make Pumpkin and Sunflower Seed Bread?

  1. Combine water, yeast and 1/4 cup of flour together Water and yeast in a mixing bowl.
  2. Let mixture set for 10 minutes until bubbly Proofed yeast in a bowl.
  3. Add oil, honey, salt and 2 cups of all purpose flour. Combine Flour added to a mixing bowl.
  4. Add seeds and combine Pumpkin seeds and sunflower seeds in bread dough.
  5. Continue adding flour until dough forms a ball and isn’t too sticky 
  6. Knead dough in mixer for 10 minutes
  7. 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.
  8. Remove wrap and gently punch dough down so it is deflated. Bread dough with seeds in a glass bowl.
  9. Divide dough into two equal pieces. Form each piece into a ball A round of bread dough.
  10. To shape loaves, flatten round into a rectangle. Roll up jelly roll style and pinch seam. Tuck in ends and pinch ends together.
    Bread dough formed into a rectangle.
    Roll bread dough into a log.
    Forming bread dough into a log.
    A log of bread dough held with one hand.
    Tucking the ends into a round of bread dough.
    Two loaves of uncooked bread in bread pans.
  11. Cover loaves and let rise for about 30 minutes Loaves of bread dough in a bread pan.
  12. Brush with an egg wash and sprinkle with seeds Pumpkin seeds being sprinkled on bread dough.
  13. Bake for 45 minutes in a 350 degree oven

A loaf of bread sliced on a wooden cutting board.

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. 

Other delicious homemade bread recipes

A slice of bread topped with a pat of butter and a drizzle of honey.

I love to eat this bread toasted with butter and honey. It’s also perfect served alongside a bowl of clam chowder or a delicious plate of chicken pasta

What equipment do I need?

Don’t Forget to PIN for later! A tall stack of sliced bread studded with pumpkin seeds.

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!

5 from 7 votes
A loaf of bread topped with seeds sitting on a baking rack.
Pumpkin and Sunflower Seed Bread
Prep Time
30 mins
Cook Time
45 mins
Rise Time
1 hr 30 mins
Total Time
2 hrs 45 mins
 

Whole wheat bread with pumpkin seeds and sunflower seeds

Course: Baking, Bread
Cuisine: American
Keyword: Pumpkin Seed Bread, Wheat Bread, Whole Wheat Bread Recipe
Servings: 2 Loaves
Calories: 194 kcal
Author: Kathy
Ingredients
Dough
  • 2 cups water
  • 4 1/2 teaspoons yeast or two packages yeast
  • 1/4 cup oil
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 2 1/2 - 3 cups white whole wheat flour
  • 1/2 cup pumpkin seeds raw
  • 1/4 cup sunflower seeds raw
Topping
  • 1 egg white
  • 1 Tablespoon water
  • 2 Tablespoons pumpkin seeds
  • 2 Tablespoons sunflower seeds
Instructions
Dough
  1. Combine water, yeast and 1/4 cup of flour together

  2. Let mixture set for 10 minutes until bubbly

  3. Add oil, honey, salt and 2 cups of all purpose flour. Combine

  4. Add seeds and combine

  5. Add 2 cups of white wheat flour until dough and combine. Continue adding white wheat flour 1/4 cup at a time until dough forms a ball and isn’t too sticky 

  6. Knead dough in mixer for 10 minutes

  7. Place dough in a greased bowl. Cover with a piece of plastic wrap and let dough sit until double in size.

  8. Remove wrap and gently punch dough down so it is deflated.

  9. Divide dough into two equal pieces. Form each piece into a ball

  10. Form each ball into loaves and place in greased loaf pans

  11. Cover loaves and let rise for about 30 minutes

  12. Brush with an egg wash and sprinkle with seeds

  13. Bake for 45 minutes in a 350 degree oven

  14. Allow bread to cool for 10 minutes and then remove from pans. Continue cooling on a baking rack until fully cooled.

Recipe Notes
  • Cut bread into 12 slices after bread is fully cooled. 
Nutrition Facts
Pumpkin and Sunflower Seed Bread
Amount Per Serving (1 Slice)
Calories 194 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 102mg4%
Potassium 99mg3%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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12 Comments

  • Reply
    Mona
    November 7, 2019 at 3:36 am

    5 stars
    Hi Kathy, I was looking for a seeded bread recipe online and found your recipe.
    I must say, it’s the best seeded bread recipe I’ve ever tried. The bread turned out absolutely perfect!
    I look forward to more bread recipes from you. Thank you.

    • Reply
      Kathy
      November 7, 2019 at 4:29 am

      Mona,
      Thanks so much for your comment! I appreciate you taking the time to let me know how much you loved this!
      Happy Baking!

  • Reply
    Mary B
    October 15, 2019 at 3:07 am

    5 stars
    I found your recipe while searching for ways to incorporate the sunflower and pumpkin seeds I had overbought during a sale. I didn’t have white whole wheat flour so used regular whole wheat flour and I guess it didn’t matter because the bread turned out great! It’s a soft crumb and a nice mild flavor. I might use a tad more salt next time to bring out the flavor a bit more. Thank you for making this recipe available!

    • Reply
      Kathy
      October 15, 2019 at 4:42 am

      Hi Mary, Thanks so much for your kind comment. Regular whole wheat flour can be substituted for the white whole wheat flour and I’m so glad it worked for you. Thanks so much for taking time to leave feedback! 🙂

  • Reply
    David @ Spiced
    September 17, 2019 at 8:11 am

    5 stars
    I love the idea of adding pumpkin seeds to bread, Kathy. I’ve done sunflower seeds on a number of occasions, but I can’t recall ever baking a loaf with pumpkin seeds. This is going to have to happen! I hate to admit it, but it’s been way too long since I’ve made a loaf of bread…and making bread is probably one of my top 3 favorites things to do in the kitchen! This post has inspired me for sure!!

  • Reply
    Cheryl
    September 16, 2019 at 8:02 pm

    Yum! This looks great. I did a similar recipe last year revising a whole wheat loaf with sunflower and pumpkin seeds and I also added some oats. You have a couple of twists that I don’t do. The plastic wrap I haven’t done. I’ve always used a dishtowel that I soaked with hot water first. And I’ve never done the rectangle and roll it up like a jelly roll. I also like the idea of slicing it for 12 slices. I always freeze a loaf but it never occurred to me to slice it first, but that way it would last longer if I only take out what I need. Thanks for the inspiration!

    • Reply
      Kathy
      September 17, 2019 at 5:41 am

      Hi Cheryl, There are some many great ways to make bread. I sometimes use a towel instead of the plastic wrap. Either way works fine. Happy Baking!

  • Reply
    Clara Jenkins
    September 14, 2019 at 5:14 am

    Wow! What a delightful recipe thank you so much for the idea. I would like to try this recipe for my husband I wish he will like this thank you so much for sharing this recipe.

  • Reply
    Valentina
    September 12, 2019 at 8:25 pm

    5 stars
    What a gorgeous loaf of bread! I want to put a slice in my toaster immediately! Happy (almost) fall. 🙂 ~Valentina

  • Reply
    Alexandra @ It's Not Complicated Recipes
    September 12, 2019 at 7:45 pm

    5 stars
    Nothing beats the smell of freshly baked bread 🙂 I have a pot of soup on the stove at the moment, and I would love a slice of your bread with it! Yum!

  • Reply
    Dawn - Girl Heart Food
    September 12, 2019 at 6:25 am

    5 stars
    I am totally making this bread, Kathy! I have all the ingredients on hand, except sunflower seeds, so I’ll have to pick those up. Nothing like homemade, especially fresh outta the oven. Can’t wait to try…but, more importantly, taste 😉 Pinned!

  • Reply
    Mary Ann | The Beach House Kitchen
    September 12, 2019 at 5:33 am

    5 stars
    I always say, you make the best breads Kathy! And this one looks PERFECT for fall! I’d love a slice this morning with my coffee!

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