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Autumn Pumpkin Seed Bread

A fall celebration of color, texture and flavor, this bread has toasted pumpkin seeds for crunch.
Course Bread
Cuisine Holiday
Author Donna Washburn & Heather Butt

Ingredients

1.5 lb Bread Loaf

  • 1 ⁄3 cup water 75 mL
  • 2 ⁄3 cup canned pumpkin purée 150 mL
  • 1 egg 1
  • 1 ⁄4 cup skim milk powder 50 mL
  • 1 tsp salt 5 mL
  • 1 ⁄4 cup packed brown sugar 50 mL
  • 2 tbsp vegetable oil 25 mL
  • 3 ⁄4 cup whole wheat flour 175 mL
  • 1 3 ⁄4 cups all-purpose flour or bread flour 425 mL
  • 1 ⁄3 cup pumpkin seeds toasted 75 mL
  • 1 ⁄2 tsp ground allspice 2 mL
  • 1 ⁄4 tsp ground ginger 1 mL
  • 1 ⁄4 tsp ground nutmeg 1 mL
  • 1 3 ⁄4 tsp bread machine or instant yeast 8 mL

2 lb Bread Loaf

  • 1 ⁄2 cup water 125 mL
  • 1 cup canned pumpkin purée 250 mL
  • 1 egg 1
  • 1 ⁄4 cup skim milk powder 50 mL
  • 1 1 ⁄2 tsp salt 7 mL
  • 1 ⁄3 cup packed brown sugar 75 mL
  • 2 tbsp vegetable oil 25 mL
  • 1 cup whole wheat flour 250 mL
  • 2 1 ⁄4 cups all-purpose flour or bread flour 550 mL
  • 1 ⁄2 cup pumpkin seeds toasted 125 mL
  • 3 ⁄4 tsp ground allspice 3 mL
  • 1 ⁄2 tsp ground ginger 2 mL
  • 1 ⁄4 tsp ground nutmeg 1 mL
  • 1 1 ⁄2 tsp bread machine or instant yeast 7 mL

Instructions

  1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.
  2. Select Whole Wheat Cycle.