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Bread

Wholemeal Pumpkin Loaf

A rustic wholemeal bread made with roasted pumpkin purée for a golden crumb, a hint of natural sweetness and a lovely moist texture. Finished with crunchy pumpkin seeds, this is a hearty country loaf that's just as good with soup as it is sliced for sandwiches.

Published

Wholemeal Pumpkin Loaf

At a glance

Prep
25m
Roasting time
30m – 45m
Proving time
1h – 2h
Bake
40m – 45m
Serves
1 loaf
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Ingredients

  • For the dough

  • For the topping

Instructions

A handful of pumpkin seeds Method 1. Roast the pumpkin

  1. Preheat the oven to 190°C fan. Peel the pumpkin, remove the seeds and stringy centre, and cut the flesh into roughly 3cm chunks.

  2. Spread the pumpkin on a baking tray without oil or seasoning. Roast for 30–45 minutes, turning once, until completely tender with a little colour around the edges.

  3. Mash or blend until smooth, then leave to cool completely. Weigh out 250g of purée for the dough. If it seems particularly watery, cook it gently in a pan to evaporate some moisture before cooling.

Mix the dough

  1. Combine the wholemeal flour, white bread flour, yeast and salt in a large bowl. Add the pumpkin purée and 150g of water.

  2. Mix until everything comes together into a rough dough. Leave for 10 minutes to allow the wholemeal flour to absorb some of the moisture.

Knead

  1. Knead for 8–10 minutes by hand, or around 5–7 minutes on a low speed using a stand mixer and dough hook.

  2. Add the remaining water gradually if needed. The dough should be soft and pliable, slightly tacky but firm enough to hold its shape. You may not need all the water, depending on the moisture in your pumpkin.

First prove

  1. Place the dough in a lightly greased bowl, cover and leave somewhere warm for around 60–90 minutes, or until noticeably risen.

Shape the loaf

  1. Turn the dough onto a lightly floured work surface and shape into an oval loaf. Pinch the seam underneath and gently roll the dough to create a smooth surface with enough tension to help it hold its shape.

  2. Place the loaf on a baking tray lined with baking parchment, seam-side down.

Second prove

  1. Cover the loaf loosely and leave somewhere warm for around 30–60 minutes, until puffy and noticeably risen.

Add the seeds and score

  1. Lightly mist or brush the surface with water and gently press the pumpkin seeds onto the top. Dust with a little flour if desired, then score the loaf with a sharp blade.

Bake

  1. Preheat the oven to 230°C conventional / 210°C fan. If you use a pizza stone, leave it in the oven while preheating.

  2. Bake the loaf on the same tray used for the second prove, placing the tray directly on the oven shelf or on the preheated stone if the tray is suitable for that use.

  3. Bake for 15 minutes, then reduce the temperature to 210°C conventional / 190°C fan and bake for a further 25–30 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped underneath.

  4. If the loaf is browning too quickly, reduce the temperature slightly towards the end. If using a probe thermometer, aim for a centre temperature of around 94–97°C.

Cool

  1. Transfer the loaf to a wire rack and leave to cool completely before slicing. This allows the crumb to set properly and helps prevent it becoming gummy.

Notes

  • Pumpkin purée: Weigh the pumpkin after roasting and blending. You need 250g of purée for this recipe.
  • Pumpkin moisture: The amount of water needed depends on how much moisture remains in your roasted pumpkin. Start with 150g and add more gradually until you have a soft, workable dough.
  • Proving: Proving times are approximate and will vary depending on room temperature. Look for a noticeable rise rather than relying solely on the clock.
  • Cooling: Allow the loaf to cool completely before slicing to give the crumb time to set.

Tips

  • Preparing pumpkin seeds: If using seeds from your pumpkin, separate them from the stringy flesh, rinse thoroughly and pat dry. You can use them raw on top of the loaf, or roast them at 160°C fan for 10–15 minutes beforehand for a nuttier flavour. Let them cool before adding to the dough's surface.
  • Roast the pumpkin without oil. This concentrates its natural sweetness without adding unnecessary fat to the dough. A little colour around the edges adds flavour.
  • Avoid watery purée. If your pumpkin purée is runny, cook it gently in a pan to evaporate some moisture before cooling and weighing it.
  • Add the water gradually. Wholemeal flour absorbs plenty of moisture, while pumpkin purée varies from batch to batch. The dough should be soft and slightly tacky but firm enough to hold its oval shape.
  • Build surface tension when shaping. A smooth, taut outer surface helps the loaf hold its shape during the second prove and encourages a better rise in the oven.
  • Score just before baking. Use a sharp blade to make a confident cut through the surface of the dough, allowing the loaf to expand as it bakes.
  • Check that the loaf is cooked through. The crust should be deep golden brown, and the base should sound hollow when tapped. A probe thermometer should read around 94–97°C in the centre.

Substitutions

  • Wholemeal bread flour: Wholemeal spelt flour can be used for some or all of the wholemeal flour, although the dough may have less elasticity and require gentler handling.
  • Strong white bread flour: Plain flour can be used, but the loaf may have a slightly softer structure and less oven spring.
  • Pumpkin: Butternut squash works well as an alternative. Roast it in the same way and weigh the purée after cooking.
  • Pumpkin seeds: Replace with sunflower seeds or a mixture of seeds. Alternatively, leave the topping off for a plain crust.
  • Instant yeast: Use approximately 9g of active dried yeast, following the manufacturer's instructions for activation if required.

Serving Suggestions

  • Soup: Serve thick slices alongside pumpkin soup, roasted tomato soup or a hearty vegetable soup.
  • Cheese: Pair with mature cheddar, Red Leicester or a creamy soft cheese for a satisfying lunch.
  • Toast: Toast slices and spread with butter for a simple breakfast or snack.
  • Sandwiches: Use for cheese and pickle, roasted vegetables or leftover roast chicken.
  • With dinner: Serve slices alongside stews, casseroles or a roast dinner to mop up the gravy.

Equipment

  • Baking tray: A flat baking tray lined with baking parchment for proving and baking the loaf.
  • Mixing bowl: For combining and proving the dough.
  • Blender or potato masher: To make a smooth pumpkin purée.
  • Baking tray for roasting: To roast the pumpkin until tender and lightly caramelised.
  • Sharp knife or bread lame: For scoring the loaf before baking.
  • Wire cooling rack: To allow the bread to cool completely before slicing.
  • Stand mixer (optional): A dough hook can make kneading easier, although the dough can be kneaded by hand.
  • Digital kitchen scales: For accurately weighing the flour, pumpkin purée and other ingredients.
  • Probe thermometer (optional): Useful for checking that the centre of the loaf has reached around 94–97°C.

FAQ

Can I use butternut squash instead of pumpkin?
Yes. Butternut squash works very well in this recipe and actually has more flavour. Roast until tender, blend until smooth and weigh out 250g of purée once cooked.
Do I have to roast the pumpkin?
Roasting is recommended because it softens the flesh and evaporates some moisture, concentrating the flavour. Boiled or steamed pumpkin can be used, but it may contain more water, so you may need to reduce the amount of water added to the dough.
Why is my dough too sticky?
Pumpkin purée can contain varying amounts of moisture. Add the water gradually and hold some back if the dough already feels very soft. A little tackiness is normal, but the dough should be manageable enough to shape into an oval loaf.
Can I make this bread without pumpkin seeds?
Absolutely. The seeds are an optional topping and can be omitted without changing the dough recipe.
Why is my wholemeal pumpkin bread dense?
Wholemeal flour naturally produces a heavier crumb than white flour. A loaf can become particularly dense if the dough is too dry, the yeast is inactive or the bread has not proved sufficiently. Make sure the dough is soft and give it enough time to rise.
How do I know when the bread is fully baked?
The crust should be well browned, and the loaf should sound hollow when tapped underneath. For a more reliable check, the centre should reach approximately 94–97°C.
How should I store pumpkin wholemeal bread?
Once completely cool, store the loaf in a bread bag or bread bin at room temperature and eat within a few days. For longer storage, slice the loaf and freeze it in a suitable airtight bag or container.
Can I freeze pumpkin wholemeal bread?
Yes. Allow it to cool completely, slice it and freeze the slices in a sealed freezer bag. You can defrost individual slices as needed or toast them straight from frozen.