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Crispy Pumpkin Bread

Updated on September 22, 2012

The perfect addition to soups, salads or your BBQ

Makes 2 small loafs or 12 small dinner rolls

Preparation: approx. 20 minutes

Rising: approx. 60 minutes

Baking: approx. 30 minutes


300 grams pumpkin purée

2 tbsp brown sugar

100 ml warm water

500 grams unbleached flour

1 tsp salt

1 packet instant yeast

1/3 cup pumpkin seeds


  • Mix together the pumpkin purée, sugar and the water.
  • In a large bowl, combine the flour, salt & yeast. Add the pumpkin mixture and work to a soft dough. If necessary, add a little more water. Knead thoroughly until smooth.
  • Add Pumpkin seeds and knead until well mixed.
  • Cover the bowl with a tea towel and leave in warm place until doubled in size (approx. 1 hour)
  • Preheat oven to 200° C. /400° F.
  • Knock the dough back down and knead briefly again. Cut dough into 2 identical pieces and shape into round loafs. With a sharp knife cut a grid pattern into the tops.
  • Bake for approx. 25-30 minutes at 200° C. /400° F. until the top is nicely browned. (Dinner rolls approx. 20 minutes)
  • Cool on rack covered with a tea towel.

This Bread is best served fresh out the oven or lightly toasted. Use within 1-2 days.

Goes well with soups or salads.


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    • Tracy Lynn Conway profile image

      Tracy Lynn Conway 5 years ago from Virginia, USA

      What a great looking bread, I just love the design! I can't wait to try this one out. ~voted up~