Pumpkin Seed Bread

"I needed bread and did not have anything in mind, so I played around and came up with this bread, which turned out really well. This is a light wheat loaf with the tasty accent of pumpkin seeds."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Katzen photo by Katzen
photo by Katzen photo by Katzen
photo by WiGal photo by WiGal
photo by White Rose Child photo by White Rose Child
Ready In:
2hrs 45mins
1 1 1/2 lb. loaf




  • Place all ingredients in breach machine pan in recommended order. Set to dough cycle. About ten minutes into the cycle check the dough and add flour or water, if necessary.
  • When cycle is completed, shape as desired. Let rise. Preheat oven to 350 deg.
  • Bake until done. A loaf may take 30 to 40 minutes, depending on shape. Rolls will probably take 15 to 20 minutes.

Questions & Replies

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  1. Katzen
    Absolutely beautiful bread, and so simple to make, too! I used my breadmaker, and added in 1/2 cup of Recipe #384672 for extra fibre. It rose beautifully, but lost a bit of volume when I was transferring it out of the rising basket to the peel to move onto the stone in hte oven. Next time I'll make it in a loaf pan so transferring it isn't necessary (I haven't quite been able to make the transfer from basket to oven flawlessly yet! This is definately going in my best of 2010 album! Thanks, Duonyte! Made for PRMR Tag. **Updated 01/29/10 and after using the dough cycle on my bread machine again, I used a standard bread pan and it turned out gorgeous!! (See photo.)
  2. WiGal
    Wonderful rolls! Loved the texture of the pumpkin seeds! Nice color, and smells really good while baking. Served with Recipe#283851 and Recipe#388166. I shaped mine into rolls and baked for almost 25 minutes. I made as posted. Thank you for sharing duonyte.
  3. White Rose Child
    Oh, what a divinely beautiful loaf! It rose so gorgeously high and has a light almost "floofy" taste. That's even after I increased the whole wheat flour by a cup. Thanks for a keeper, duonyte! (Note: I was out of vital wheat gluten but that didn't harm it at all. Cut the oil to 1 Tbsp.)
  4. Outta Here
    Another winner! This has a great flavor, with a light texture and crusty exterior. Went great with homemade chicken soup. I really liked the extra crunch from the pumpkin seeds.
  5. Artandkitchen
    I prepared 16 wonderful nice and tasty breads. <br/>I renounced to the gluten addidion and for the rest I followed the recipes as suggested.<br/>I let rise the rolls in the cold oven with light on as I usually do and works very well for me.<br/>I added some seeds for the decoration as I know that this is something that my children love very much. <br/>I love your recipes and I'm glad I tried this one!


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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