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Autumn Pumpkin Seed Bread (Bread Machine)
by Donna Washburn, PHEc and Heather Butt, PHEc
Created by baking experts and authors of 300 Best Bread Machine Recipes, Donna Washburn & Heather Butt, this recipe is a fall celebration of color, texture and flavor, and even has toasted pumpkin seeds for crunch! It's absolutely perfect for the holidays!
1.5 lb (750 g)
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
13⁄4 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
13⁄4 tsp bread machine or instant yeast 8 mL
2 lb (1 kg)
1⁄2 cup water 125 mL
1 cup canned pumpkin purée 250 mL
1 egg 1
1⁄4 cup skim milk powder 50 mL
11⁄2 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
21⁄4 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
11⁄2 tsp bread machine or instant yeast 7 mL
1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.
2. Select Whole Wheat Cycle.
Makes 1 loaf
Tips: Canned pumpkin purée must be at room temperature or the loaf will be short and heavy.
When using fresh pumpkin, ensure that it has the same consistency as canned.
Yes, you’re reading it right: The 1.5 lb (750 g) recipe contains more yeast than the 2 lb (1 kg).