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There’s something truly comforting about the aroma of freshly baked bread filling your kitchen, and when that bread is made with pumpkin, it brings the warm, cozy flavors of fall straight to your table. Pumpkin bread isn’t just for sweet treats—it can also be transformed into a hearty, savory loaf perfect for pairing with soups, spreads, or enjoying on its own. This Pumpkin Bread with Roasted Pumpkin Seeds is packed with flavor and nutrition, using wholesome spelt flour and sourdough extract to create a rich, complex loaf.
Whether you’re a seasoned bread baker or new to the world of homemade bread, this recipe is straightforward and approachable. With a few key ingredients and some patience during the rising process, you’ll be able to produce a bakery-worthy loaf right in your own kitchen.
The Star Ingredient: Pumpkin Puree
Pumpkin is the key ingredient in this recipe, adding both flavor and moisture to the dough. For this bread, you’ll need pumpkin puree made from scratch. While canned pumpkin can be a convenient alternative, using fresh pumpkin makes a noticeable difference in taste and texture. The puree is made by boiling chunks of pumpkin until they’re soft, then blending them into a smooth, rich consistency.
I recommend using Hokkaido pumpkin for its naturally sweet, nutty flavor, though other varieties can work just as well. The result is a puree that adds a subtle sweetness and a beautiful golden-orange hue to the bread.
Why Spelt Flour?
Spelt flour is the base for this pumpkin bread, offering a nutritious and flavorful alternative to standard all-purpose flour. Spelt is an ancient grain known for its light, nutty flavor and higher protein content, making it an excellent choice for bread baking. It behaves similarly to wheat flour but has a slightly softer texture, resulting in a tender yet hearty loaf.
Because spelt flour is lower in gluten than regular wheat flour, it produces a denser, more wholesome crumb. This pairs wonderfully with the pumpkin puree, creating a balanced texture that’s soft but not too airy.
The Role of Sourdough Extract and Yeast
This recipe uses a combination of fresh yeast and sourdough extract, giving the bread a pleasant tang and depth of flavor. Fresh yeast works to help the dough rise, while the sourdough extract imparts the complexity of traditional sourdough bread without requiring a full sourdough starter.
If you’re familiar with sourdough bread making, you’ll appreciate the subtle sour notes that come through in this loaf. The yeast and sourdough combination allows for a faster rise compared to a traditional sourdough process, making this bread a time-efficient choice without sacrificing taste.
Roasted Pumpkin Seeds: A Nutty Crunch
Roasted pumpkin seeds provide a delightful contrast to the soft texture of the bread. Adding them to the dough gives each bite a satisfying crunch, while their earthy flavor complements the sweetness of the pumpkin puree. Not only do pumpkin seeds add texture, but they’re also a great source of vitamins, minerals, and healthy fats, making this bread as nutritious as it is delicious.
You can roast your pumpkin seeds easily at home by spreading them on a baking sheet and toasting them in the oven until golden and fragrant. This step enhances their flavor and ensures they stay crunchy when folded into the dough.
How To Make Pumpkin Bread with Roasted Pumpkin Seeds
Prepare the Pumpkin Puree
- Start by cutting your pumpkin into chunks and boiling them with water until they’re tender. Once soft, blend the pumpkin until you have a smooth puree. This step infuses your bread with moisture and flavor, making it rich and flavorful. If you prefer, you can roast the pumpkin instead of boiling for an even deeper flavor.
Mixing the Dough
- In a large bowl, combine the pumpkin puree, yeast, salt, sourdough extract, and spelt flour. Knead the dough until it comes together into a smooth, cohesive ball. If you’re using a stand mixer, you can knead on low speed for 5-7 minutes, or knead by hand for about 10 minutes. Once the dough is ready, fold in the roasted pumpkin seeds and knead again briefly to incorporate them evenly.
First Rise
- Allow the dough to rest and rise for approximately 60 minutes in a warm spot. This first rise helps develop the gluten structure and gives the yeast time to ferment, which adds flavor and texture to the bread.
Shaping the Loaf
- After the dough has risen, shape it into a round loaf. Place it into a dough basket or a bowl lined with a kitchen towel, with the seam side facing down. This shaping step ensures that your bread will hold its form and have a nice, even shape when baked.
Second Rise
- Let the dough rise for an additional 40 minutes to allow it to reach its full potential. During this time, preheat your oven to 180°C (350°F).
Baking
- Bake the bread for 50 minutes, using top and bottom heat, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Once baked, transfer the bread to a wire rack to cool completely before slicing.
Storage Tips
This bread stays fresh for up to three days at room temperature when stored in an airtight container or wrapped in a clean kitchen towel. If you’d like to extend its shelf life, you can freeze the loaf by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. When you’re ready to enjoy it, simply thaw at room temperature or pop slices into the toaster for a quick refresh.
Serving Suggestions
Pumpkin bread pairs wonderfully with a variety of spreads and toppings. For a savory option, try it with a smear of cream cheese or a drizzle of olive oil. It’s also delicious with a bit of honey or jam for a touch of sweetness. For a fall-themed meal, serve it alongside a hearty soup or stew, or use it as the base for a festive sandwich.
Irresistible Pumpkin Recipes for Every Occasion
Roasted Pumpkin with Gorgonzola and Walnuts
Crispy Butternut Squash Fritters with Garlic Dip
Hasselback Butternut Squash with Feta Dip
Pumpkin Bread with Roasted Pumpkin Seeds
Equipment
Ingredients
- 600 g pumpkin puree made from 600 g pumpkin + 150 g water
- 600 g spelt flour
- 12 g salt
- 10 g fresh yeast
- 7 g sourdough extract
- 50 g roasted pumpkin seeds
Instructions
- Cut the pumpkin into pieces and boil them in 150 g of water until soft. Once cooked, blend until smooth to make your pumpkin puree.
- In a large bowl, add the pumpkin puree, fresh yeast, salt, sourdough extract, and spelt flour. Knead the mixture until it forms a smooth dough.
- Add the roasted pumpkin seeds to the dough and knead again until they are evenly incorporated.
- Let the dough rest in a warm place for approximately 60 minutes, allowing it to rise.
- Once risen, shape the dough into a round loaf and place it in a dough basket with the seam facing down.
- Let the shaped dough rise for another 40 minutes.
- Preheat your oven to 180°C (top and bottom heat). Bake the bread for 50 minutes until golden brown and fully cooked through.
- Let the bread cool on a wire rack before slicing and serving.
