by 
Pumpkin and Sunflower Seed Bread is a hearty homemade yeast bread made with white whole wheat flour and plenty of crunchy seeds. Pumpkin and sunflower seeds are mixed into the dough and sprinkled over the top of each loaf.
The bread has a soft texture with a slightly nutty flavor and is delicious sliced for sandwiches or toasted and topped with butter and honey.
Jump to:
Homemade seeded bread
I’ve been baking homemade bread for years, and I love adding different grains, seeds, and flours to change the texture and flavor. This loaf combines white whole wheat flour with pumpkin and sunflower seeds for a hearty bread that still has a soft texture.
The seeds are mixed right into the dough, with more sprinkled over the top before baking. I especially like this bread toasted with butter and honey, but it also makes a great sandwich bread.
⭐⭐⭐⭐⭐ Reader Review
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! ~ Sharon
Key ingredients
- White whole wheat flour is made from white wheat and has a milder flavor than traditional whole wheat flour. It adds whole-grain flavor and texture without making the bread overly heavy.
- All-purpose flour helps give the bread a softer, lighter texture. Some is used when activating the yeast, with the remainder added to the dough.
- Pumpkin and sunflower seeds add crunch and a slightly nutty flavor. Use raw, unsalted seeds so you can control the salt in the bread.
- Honey adds a touch of sweetness and complements the whole wheat flour and seeds.
I also use white whole wheat flour in my honey oat bread and in my whole wheat bread.
Step by step directions
- Combine the warm water, yeast, and ¼ cup of the all-purpose flour. Let rest for 5–10 minutes until bubbly.
- Add the oil, honey, salt, and remaining 1¾ cups all-purpose flour. Mix to combine.
- Stir in the pumpkin and sunflower seeds.
- Add 2 cups of white whole wheat flour and mix. Continue adding more white whole wheat flour, ¼ cup at a time, until the dough forms a ball and isn't too sticky.
- Knead the dough for 5–8 minutes, then place it in a greased bowl. Cover and let rise until doubled in size.
- Remove wrap and gently punch dough down so it is deflated.
- Divide the dough in half and shape each half into a loaf. Place in two greased 9 × 5-inch loaf pans.
To shape loaves, flatten round into a rectangle. Roll up jelly roll style and pinch seam.
- Tuck in ends and pinch ends together.
- Cover and let rise for about 30 minutes, until the tops are smooth, rounded, and noticeably puffy. Gently press the side of the dough with your knuckle. It's ready when it slowly springs back and leaves a shallow indentation.
- Brush the loaves with beaten egg and sprinkle with additional pumpkin and sunflower seeds.
- Bake in a preheated 350°F oven for 45 minutes.
- Let cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.
Bread making tips
- Watch the flour. The exact amount of white whole wheat flour can vary. Add it gradually and stop when the dough forms a ball and is slightly tacky but not overly sticky.
- Let the dough determine the rise time. A warm kitchen will speed up the rise, while a cooler kitchen may take longer. Look for the dough to double during the first rise rather than relying on the clock.
- Use the poke test for the second rise. Gently press the side of the loaf with a knuckle. If it slowly springs back and leaves a shallow indentation, it's ready to bake.
- Check for doneness. The loaves should be nicely browned on top and sound hollow when tapped. For an additional check, insert an instant-read thermometer into the center of a loaf. It should register about 190–200°F.
- Let the bread cool before slicing. Cooling gives the interior time to set and makes the bread easier to slice.
Storage and freezing
Once completely cool, store the bread in an airtight container or bread bag at room temperature.
This recipe makes two loaves, so I often freeze one for later. Wrap the cooled loaf well and place it in a freezer-safe bag. You can freeze the loaf whole or slice it first so you can remove individual slices as needed.
Thaw a whole loaf at room temperature while still wrapped. Individual slices can be thawed at room temperature or warmed in the toaster.
Recipe FAQs
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.
Flour absorbs moisture differently depending on the brand, humidity, and how it is measured. Start with the amount directed in the recipe and add additional white whole wheat flour gradually. The finished dough should be slightly tacky but not overly sticky.
Serving suggestions
I love this bread toasted with butter and honey or spread with a batch of my honey butter.
It's also perfect served alongside a bowl of clam chowder or potato soup, or with a plate of chicken pasta.
More bread recipes
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!
Pumpkin and Sunflower Seed Bread
Equipment
- Measuring Cups
- Measuring Spoons
- 2 9 x 5 -inch Bread Pans
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 the all-purpose flour together2 cups water, 4 ½ teaspoons yeast
- Let mixture set for 5-10 minutes until bubbly
- Add oil, honey, salt, and the remaining 1 ¾ cups of all-purpose flour. Mix to combine.¼ cup oil, ¼ cup honey, 1 teaspoon salt, 2 cups all-purpose flour
- Add seeds and combine½ cup pumpkin seeds, ¼ cup sunflower seeds
- Add 2 cups of white whole wheat flour and mix to combine. Continue adding white whole wheat flour, ¼ cup at a time, until the dough forms a ball and is slightly tacky but not overly sticky.2 ½ - 3 cups white whole wheat flour
- Knead dough in mixer for 5-8 minutes
- Place dough in a greased bowl. Cover with plastic wrap and let dough sit until doubled in size.
- Remove wrap and gently punch dough down so it is deflated.
- Divide the dough into two equal pieces. Shape each piece into a loaf and place in a greased loaf pan.
- Cover the loaves and let rise for about 30 minutes, until the tops are smooth, rounded, and noticeably puffy. To check, gently press the side of the dough with a knuckle. The dough is ready when it slowly springs back and leaves a shallow indentation.
Topping
- Make an egg wash by combining egg white and water1 egg white, 1 Tablespoon water
- Brush with an egg wash and sprinkle with seeds2 Tablespoons pumpkin seeds, 2 Tablespoons sunflower seeds
- Bake for 45 minutes in a preheated 350 degree oven
- Allow bread to cool for 10 minutes and then remove from pans. Continue cooling on a baking rack until fully cooled.
Notes
- Watch the flour. The exact amount of white whole wheat flour can vary. Add it gradually and stop when the dough forms a ball and is slightly tacky but not overly sticky.
- Let the dough determine the rise time. A warm kitchen will speed up the rise, while a cooler kitchen may take longer. Look for the dough to double during the first rise rather than relying on the clock.
- Use the poke test for the second rise. Gently press the side of the loaf with a floured knuckle. If it slowly springs back and leaves a shallow indentation, it's ready to bake.
- Check for doneness. The loaves should be nicely browned on top and sound hollow when tapped. For an additional check, insert an instant-read thermometer into the center of a loaf. It should register about 190–200°F.
- Let the bread cool before slicing. Cooling gives the interior time to set and makes the bread easier to slice.
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.
Aleta says
Am i reading correctly, you do the egg wash after you remove from the oven? I normally do that before i bake it.
Kathy says
Nope, I've made an error! It looks like I have you adding the egg wash twice! You are correct, just add the egg wash and the seeds just before going into the oven. I'll make the correction, and thanks for letting me know!
🙂
Sharon says
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!
Kathy says
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. 🙂
Lindsay James says
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
Kathy says
Hi Lindsay,
I'm afraid I've never tried this before so I don't know how this would work.
Kathy
Shalaka Ranadive says
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!
Kathy says
Thank you! Making bread is so rewarding. 🙂
Sharon says
One thing..you don’t specify type of yeast to use.
Kathy says
Hi Sharon,
I use active dry yeast.
Thank you!
KC says
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.
Kathy says
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 🙂
Melissa says
How long does it normally take dough to double in size?
Kathy says
It depends on a lot of factors - room temperature, humidity and your yeast. However, the dough should double in 1 1/2 - 2 hours.
Melissa says
Generally how long does it take to double in size?
Sam Lerman says
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.
Kathy says
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
B. Boardman says
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.
Kathy says
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! 🙂
Natalie Wan says
Hi Kathy, can i know if it’s alright to sub whole wheat flour for bread flour instead ? Please do let me know 🙂 thanks !
Kathy says
Hi Natalie,
You can use whole wheat flour instead of the white whole wheat flour. You will still want to use the all purpose flour or else the bread will turn out very dense.
Happy Baking!
Kathy
Mona says
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.
Kathy says
Mona,
Thanks so much for your comment! I appreciate you taking the time to let me know how much you loved this!
Happy Baking!
Mary B says
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!
Kathy says
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! 🙂
David @ Spiced says
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!!
Cheryl says
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!
Kathy says
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!
Clara Jenkins says
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.
Valentina says
What a gorgeous loaf of bread! I want to put a slice in my toaster immediately! Happy (almost) fall. 🙂 ~Valentina
Alexandra @ It's Not Complicated Recipes says
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!
Dawn - Girl Heart Food says
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!
Mary Ann | The Beach House Kitchen says
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!