Oatmeal Pumpkin Seed Bread

When the leaves start to turn and the air becomes crisp, there’s nothing quite like the comforting aroma of fresh-baked bread wafting through your home. Oatmeal Pumpkin Seed Bread is the perfect way to embrace the season with its hearty texture and subtle sweetness. Packed with wholesome ingredients, this bread not only nourishes the body but also delights the senses. It’s the ideal companion for breakfast, a snack, or even as a base for your favorite sandwich. Let’s dive into the wonderful world of baking this delicious bread together.

Why Oatmeal Pumpkin Seed Bread is Worth Your Time

Oatmeal Pumpkin Seed Bread is more than just a delectable treat; it’s a celebration of flavors and textures. The combination of oats, pumpkin puree, and hearty flours creates a rich, satisfying loaf that’s both nutritious and delicious. Each slice is dotted with crunchy pumpkin seeds and sweet dried cranberries, providing a delightful contrast to the soft, tender crumb. Not to mention, this bread is versatile; it can be enjoyed toasted with a smear of butter, served alongside soups, or even as the foundation for a gourmet sandwich.

Shopping List

• 2 cups lukewarm water
• 1 tablespoon granulated yeast (any type)
• 1 tablespoon kosher salt
• 5 tablespoons unsalted butter, melted
• 1 cup honey
• 1 cup unsweetened pumpkin puree
• 1 cup old-fashioned oats
• 1 cup whole wheat flour
• 1 cup rye flour
• 4 cups all-purpose flour
• Shortening for greasing the pan
• 1 cup toasted pepitas, plus a few more for the top
• 1 cup dried cranberries
• 1 large egg, beaten with 1 tablespoon water

Kitchen Gear Checklist

• Large mixing bowl: For combining the dough ingredients.
• Measuring cups and spoons: To ensure accurate measurements.
• Wooden spoon or spatula: For mixing the dough.
• Loaf pans: To shape and bake the bread.
• Plastic wrap or kitchen towel: For covering the dough as it rises.
• Oven: To bake your bread to perfection.

Mastering Oatmeal Pumpkin Seed Bread: How-To

Step 1: Activate the Yeast

In a large mixing bowl, combine the lukewarm water and granulated yeast. Allow it to sit for about 5-10 minutes until it becomes frothy. This step ensures that your yeast is alive and ready to help your bread rise.

Step 2: Mix the Wet Ingredients

Once the yeast is activated, add the melted butter, honey, and pumpkin puree to the bowl. Stir gently until well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix the old-fashioned oats, whole wheat flour, rye flour, and all-purpose flour. Add the kosher salt to the dry ingredients, ensuring even distribution.

Step 4: Create the Dough

Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy dough forms. If the dough is too sticky, sprinkle in a little more flour.

Step 5: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

Step 6: Incorporate the Add-ins

Gently fold in the toasted pepitas and dried cranberries, mixing until they are evenly distributed throughout the dough.

Step 7: First Rise

Place the dough in a greased bowl and cover it with plastic wrap or a kitchen towel. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 8: Shape the Bread

Once the dough has risen, punch it down to release air. Divide the dough into two equal portions and shape each into a loaf. Place the loaves in greased loaf pans.

Step 9: Second Rise

Cover the shaped loaves and let them rise again for about 30-60 minutes, or until they have risen above the edge of the pans.

Step 10: Preheat the Oven

While the dough is rising, preheat your oven to 350°F (175°C).

Step 11: Egg Wash

Once the loaves have risen, brush the tops with the beaten egg mixed with water. This will give your bread a beautiful golden crust.

Step 12: Bake the Bread

Sprinkle a few extra pepitas on top for decoration, then place the loaves in the preheated oven. Bake for 30-35 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.

Step 13: Cool

Remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Seasonal Flavor Boosts

• Add spices like cinnamon, nutmeg, or ginger for a warm, spiced flavor.
• Mix in chopped walnuts or pecans for added crunch.
• Incorporate a splash of vanilla extract for a hint of sweetness.
• Swap dried cranberries for dried cherries or raisins for a different twist.

Common Errors (and Fixes)

• If the bread is too dense, it may not have risen enough or was over-kneaded. Ensure proper rising times and knead just until smooth.
• If the crust is too hard, try reducing the baking time or covering the bread with foil in the last few minutes of baking.
• If the bread doesn’t rise, check the yeast’s freshness and ensure the water temperature is not too hot or too cold.
• If the bread is too dry, you may have added too much flour. Always measure flour accurately and start with less, adding more if necessary.

How to Store & Reheat

To keep your Oatmeal Pumpkin Seed Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, consider freezing it. Wrap the loaves in plastic wrap and then in aluminum foil before placing them in the freezer. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10-15 minutes, or until heated through.

Quick Q&A

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that this may alter the texture and density of the bread. A mix of both can yield great results.

Is it possible to make this bread vegan?

Absolutely! You can replace the butter with a plant-based alternative and use a flaxseed or chia seed egg instead of the beaten egg wash for a beautiful finish.

Can I use fresh pumpkin instead of pumpkin puree?

While you can use fresh pumpkin, it’s important to cook and puree it first. Make sure to drain any excess moisture to avoid altering the bread’s consistency.

How do I know when the bread is done baking?

The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. An internal temperature of around 190°F (88°C) is also a good indicator.

More Recipes You’ll Love

• Banana Bread
• Whole Wheat Bread
• Cinnamon Rolls
• Seeded Bread

Make It Tonight

With its wholesome ingredients and comforting flavor, Oatmeal Pumpkin Seed Bread is a must-try in your kitchen. Its heartiness and delightful taste make it perfect for family gatherings, breakfast spreads, or simply enjoying a slice with your favorite spread. So gather your ingredients, preheat that oven, and let the warm scent of baking bread fill your home. You won’t regret it!

Oatmeal Pumpkin Seed Bread

This Oatmeal Pumpkin Seed Bread is a heartwarming delight! Packed with nutrition and flavor, it's perfect for breakfast or as a gourmet sandwich base.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Bread, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups lukewarm water
• 1 tablespoon granulated yeast (any type)
• 1 tablespoon kosher salt
• 5 tablespoons unsalted butter (melted)
• 1 cup honey
• 1 cup unsweetened pumpkin puree
• 1 cup old-fashioned oats
• 1 cup whole wheat flour
• 1 cup rye flour
• 4 cups all-purpose flour
• Shortening (for greasing the pan)
• 1 cup toasted pepitas (plus a few more for the top)
• 1 cup dried cranberries
• 1 large egg (beaten with 1 tablespoon water)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Loaf pans
• Plastic wrap or kitchen towel
• Oven

Method

 

1. In a large mixing bowl, combine the lukewarm water and granulated yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
2. Add the melted butter, honey, and pumpkin puree to the bowl. Stir gently until well combined.
3. In a separate bowl, mix the old-fashioned oats, whole wheat flour, rye flour, and all-purpose flour. Add the kosher salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
6. Gently fold in the toasted pepitas and dried cranberries.
7. Place the dough in a greased bowl and cover with plastic wrap or a kitchen towel. Allow it to rise for about 1-2 hours.
8. Once risen, punch it down to release air. Divide into two portions and shape into loaves.
9. Cover the shaped loaves and let them rise for about 30-60 minutes.
10. Preheat your oven to 350°F (175°C).
11. Brush the tops with the beaten egg mixed with water.
12. Sprinkle a few extra pepitas on top and bake for 30-35 minutes.
13. Remove from the oven and let cool for about 10 minutes before transferring to a wire rack.

Notes

• Store the bread in an airtight container for up to 3 days.
• Freeze loaves wrapped in plastic wrap and aluminum foil for longer storage.
• To reheat, thaw at room temperature and warm in the oven at 350°F for 10-15 minutes.