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+ servings
A loaf of bread topped with seeds sitting on a baking rack.
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4.8 from 10 votes

Pumpkin and Sunflower Seed Bread

Whole wheat bread with pumpkin seeds and sunflower seeds
Prep Time30 mins
Cook Time45 mins
Rise Time1 hr 30 mins
Total Time2 hrs 45 mins
Course: Baking, Bread
Cuisine: American
Keyword: Pumpkin Seed Bread, Wheat Bread, Whole Wheat Bread Recipe
Servings: 2 Loaves
Calories: 194kcal
Author: Kathy



  • 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


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



  • Combine water, yeast and 1/4 cup of flour together
  • Let mixture set for 10 minutes until bubbly
  • Add oil, honey, salt and 2 cups of all purpose flour. Combine
  • Add seeds and combine
  • 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 
  • Knead dough in mixer for 10 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


  • Brush with an egg wash and sprinkle with seeds
  • Bake for 45 minutes in a 350 degree oven
  • Allow bread to cool for 10 minutes and then remove from pans. Continue cooling on a baking rack until fully cooled.


  • Cut bread into 12 slices after bread is fully cooled. 


Serving: 1Slice | Calories: 194kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 99mg | Fiber: 4g | Sugar: 3g | Calcium: 24mg | Iron: 1mg