Pumpkin Bread with Roasted Pumpkin Seeds

Essen Paradies

This Pumpkin Bread with Roasted Pumpkin Seeds is a fantastic way to celebrate the flavors of fall. The combination of pumpkin puree, wholesome spelt flour, and crunchy roasted seeds creates a loaf that’s both delicious and nutritious. Whether you’re enjoying it fresh from the oven or as part of a fall feast, this bread is sure to become a seasonal favorite. With its rich flavors and easy preparation, it’s a must-try for any home baker looking to embrace autumn’s bounty.

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Prep Time 10

Cook Time 50

Total Time 1

Course Side Dish, Snack

Cuisine American, European, Seasonal

Servings

Calories 180 kcal

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.

Nutrition

Calories: 180kcal

Keyword Fall Recipes, Healthy snacks, Homemade bread, Pumpkin bread, Roasted pumpkin seeds, Seasonal baking, Spelt flour

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