Pumpkin and Sunflower Seed Bread Recipe - Allrecipes.com
Pumpkin and Sunflower Seed Bread Recipe

Pumpkin and Sunflower Seed Bread

Recipe by  

"Around Halloween, our babysitter would take the pumpkin seeds from the carved pumpkins, roast them a few minutes in the oven, and then make this bread. You can also use store brought seeds if you prefer."

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Ingredients Edit and Save

Original recipe makes 1 2-pound loaf Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.
Kitchen-Friendly View


  • Editor's Notes:
  • For a less dense loaf, you can substitute bread flour for half of the whole wheat flour. To make this recipe in a stand mixer, combine all of the ingredients except the vegetable oil in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the oil and mix for an additional 2 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
  • Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. You may brush the surface with water or milk, if desired, and top it with extra pumpkin or sunflower seeds for a lovely appearance. Bake the bread in a preheated 350 degree oven (175 degrees C) until golden brown, 30 to 35 minutes. Remove the bread from the pan and cool on a wire rack.

Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2009

I made this bread today and it was fantastic, I wouldn't change anything. I can't believe that someone would give this a 1 star just because of the title that is STUPID!!!

Most Helpful Critical Review
Aug 02, 2011

My bread sank. And it tasted like it was lacking salt.


11 Ratings

Apr 01, 2008

The kids love it, but too sweet for me. Next time I'll add less honey, and a bit less water as it sank. Other than that, great!

May 22, 2011

For all who want to make this recipe and do not have a bread machine, make it anyway. You don't need special instructions or anything converted to make it by hand. This is a healthy bread, but I will make it more healthier by substituting the 1 pckge of commercial yeast to 1 cup of sourdough starter.

Aug 03, 2009

This bread was delicious! I am so happy to find a bread recipe that uses all whole wheat flour AND wheat bran, as well as seeds. I usually eat a store-bought seeded bread, but this tastes way better and is so much healthier. My only problem was that my loaf only rose halfway. I use yeast from a jar, and I read that the equivalency to a package is 2 1/4 tsp, but maybe I need to add a bit more. Either way, it is one of the best breads I've made and will be great in the fall with some beef stew!

Jan 14, 2013

I modified this recipe and it turned out wonderfully. I used all purpose bleached flour (instead of whole wheat flour), spring cream honey (instead of regular honey) and used the Basic Bread Cycle. The bread turned out moist and beautiful. Will definitely make it with these modifications again in the future.

May 24, 2010

This bread was not a hit in our house. It turned out quite dry and dense and it didn't seem to have much flavour to it.

Jan 08, 2015

The bread came out very well. I've made it with all wheat flour and also with a mix of whole wheat and white bread flour. Both batches were very good, and the crunch of the seeds makes it extra special. For those complaining about the bread being too dense, I have two suggestions: 1. Use a mix of flours, and 2. Note that the recipe calls for INSTANT YEAST. If you are using regular active dry, you need to use just short of 3.5 teaspoons, and I suggest proofing it first. Instant to active dry is NOT a 1:1 conversion.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 158 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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