Best Pumpkin Seed Bread Recipes

PUMPKIN AND SUNFLOWER SEED BREAD

Steps:

• 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.

GLUTEN-FREE PUMPKIN-FLAX SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until batter is smooth. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.

PUMPKIN AND SUNFLOWER SEED BREAD (ABM)

Steps:

• 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.

CORN BREAD, APRICOT AND TOASTED PUMPKIN-SEED DRESSING

Steps:

• Preheat oven to 325°F. Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes. Set aside. Butter 15x10x2-inch glass baking dish. Melt 3/4 cup butter in heavy large skillet over medium heat. Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage. Sauté until vegetables are almost tender, about 12 minutes. Remove onion mixture from heat; cool.
• Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl. Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring bread-onion mixture to room temperature before continuing.)
• Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend. Stir into bread-onion mixture. Spoon dressing into prepared baking dish. Cover tightly with foil. Bake dressing 40 minutes. Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.
• *Pumpkin seeds are also known as pepitas. They are available at Latin American markets, natural foods stores and many supermarkets nationwide.

CHIA AND PUMPKIN SEED SOURDOUGH BREAD

Steps:

• Mixing and Bulk Fermentation
• This dough starts out feeling over-hydrated because the chia seeds are not soaked. As the chia seeds absorb water from the dough, it will feel dryer. Unless your dough continues to feel very wet, you should use wet fingers when stretching and folding the dough at the 30- and 60-minute marks. Also, soak the pumpkin seeds that you laminate into the dough at the 90-minute mark. If you plan to make this recipe no-knead and mix in all the ingredients unsoaked at once, consider adding 30 grams additional water to the dough.
• Place the pumpkin seeds in a glass with some water, cover, and set aside to soak. If the seeds are salted, rinse them a few times.
• Mix the rest of the ingredients in a medium bowl, cover, and let the dough rest for 30 minutes.
• With wet fingertips, do two rounds of stretching and folding of the dough with a 30-minute rest in between.
• Drain the pumpkin seeds and clean off an 18"x18" stretch of countertop.
• Spread the dough thin on the counter and lay half the pumpkin seeds on half the dough, fold the dough over the seeds. Repeat the covering of half the dough with half the seeds, and folding until you have a square of dough about 6"x6". Return the dough to its bowl and cover.
• After the dough has rested 30 minutes, do one final round of stretching and folding.
• Let the dough finish bulk fermenting. It will not expand a great deal because of the large amount of seeds, but it will get webby inside. This could be 4-8 hours or longer.
• Final Proof
• With the extra seedy texture of this dough, lining up the gluten strands with a pre-shape and bench rest didn't seem very worthwhile, so I skipped those steps. However, if you find that your dough is a bit under-fermented when you scrape it out of the bowl, or if you're dividing a scaled-up dough into multiple loaves, feel free to do the pre-shape and bench rest.
• Scrape the dough out of your bowl onto a lightly floured countertop.
• Firmly de-gas the dough and shape it into a boule, batard, or oblong loaf (as I did).
• Place the shaped dough seam-side up in a floured banneton, cover, and let proof for several hours at room temperature or overnight in the refrigerator. My dough was at room temperature for about 40 minutes before I retarded it overnight.
• Baking
• Preheat your baking vessel for 30 minutes at 500F.
• When the oven and dough are ready, flip the dough onto parchment paper, and score it.
• Load the dough into your baking vessel, cover, and bake:
• 20 minutes at 500F covered
• 10 minutes at 450F covered
• 5-10 minutes at 450F uncovered
• The internal temperature of the baked bread should be 205F or higher.
• Let it cool on a rack at least an hour before slicing.
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PUMPKIN SEED BREAD

Steps:

• 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.

PUMPKIN SEED NO-KNEAD EASY BREAD 12-18 HOUR RECIPE

Steps:

• Measure your flour using the same measure you use for liquids, rather than a dry measure. The flour can be loosely spooned or poured into the measure but don't pack it.
• Place flour into bowl, add salt and yeast, and stir lightly.
• Put honey into liquid measure, add water and stir to dissolve.
• Add pumpkin seeds and oat bran (use dry measure for these).
• Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so. Add flour only if you can't avoid it. (You may oil your hands to make mixing the dough easier if you like using your hands to mix).
• Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth. Take note of the time.
• 6 hours later, check your dough and see if you can discern bubbles at the surface. There should be some development, but probably not much.
• Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep. If not you may wait longer, perhaps as long as another 6 hours. This is the hard part, because it's up to you and the bread. You can choose to go ahead but the dough will be less developed.
• When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round. Let rest 15 minutes.
• Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan. Let rise for two or more hours, until it has appreciably filled the pan or risen significantly. You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.
• Bake at 425°F for half an hour, lower temp to 375° and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.
• Cool completely before slicing if you can wait long enough for that!

PUMPKIN AND SUNFLOWER SEED BREAD

Steps:

• 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.
• Note: For a less dense loaf, you can substitute bread flour for half of the whole wheat flour.

PUMPKIN AND SUNFLOWER SEED BREAD [8]

Steps:

• 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.

PUMPKIN SEED BREAD

Steps:

• Make 1 ½-Pound Recipe with bread machines that use at least 3 cups flour, or make 2-Pound Recipe with bread machines that use at least 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.SUCCESS TIPWe found from our testing that the same amount of yeast is needed for both the 1 ½-pound and 2-pound loaves.TRY THISIf you prefer sunflower nuts, use unsalted raw ones instead of the pumpkin seeds.DID YOU KNOW?Pumpkin seeds are also known as pepitas (pronounced puh-PEE-tahs) and are a popular ingredient in Mexican cooking. After the white hull is removed, the medium-dark green seed is enjoyed for its delicate flavor. Look for pumpkin seeds in larger supermarkets or natural foods stores.1 Slice: 190 calories (45 calories from fat) 5g fat (1g saturated) 0mg cholesterol 270mg sodium 32 carbohydrates (2g dietary fiber 6g proteinFrom "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.