Nutty, hearty, and visually striking, Kürbiskernbrot – or German Pumpkin Seed Bread – is a rustic favorite that brings depth and texture to every bite. With its golden crumb and crunchy green seeds both inside and out, this loaf is as wholesome as it is beautiful.
Perfect for sandwiches, soups, or snacking on its own, Kürbiskernbrot is a must-have in any home baker’s recipe box. Let’s explore how to make this flavorful classic.
The Origins of Kürbiskernbrot
Pumpkin seeds (Kürbiskerne) are especially popular in southern Germany and Austria, where they’re often used in baking and salads. This bread combines the traditional German affinity for hearty loaves with the richness of toasted seeds, offering both nutrition and flavor.
It’s a staple at autumn harvest tables and farmers’ markets, but equally welcome year-round for its satisfying bite and nutty aroma.
How to Make Kürbiskernbrot (Step-by-Step Instructions)
Step 1: Toast pumpkin seeds lightly in a dry skillet. Set aside to cool.
Step 2: In a bowl, mix yeast, sugar, and warm water. Let stand for 10 minutes until foamy.
Step 3: In a large bowl, combine flours, salt, and most of the toasted seeds. Add yeast mixture, oil, and vinegar. Mix and knead until smooth and slightly sticky.
Step 4: Cover and let rise for 1–1.5 hours in a warm place.
Step 5: Shape dough into a loaf and place in a greased or lined pan. Brush with water and sprinkle remaining seeds on top.
Step 6: Let rise again for 30–45 minutes. Preheat oven to 220°C (430°F).
Step 7: Bake for 40–45 minutes, covering loosely with foil if top browns too quickly. Cool on a rack before slicing.
Tips:
Use a mix of light and dark pumpkin seeds for color contrast.
Add sunflower seeds or oats for more texture.
Great for freezing—slice and store in bags.
Serving Suggestions & Variations
How to Serve Kürbiskernbrot
Excellent with cream cheese, smoked salmon, or roasted vegetables. Makes a standout addition to a charcuterie board or breakfast table.
Variations & Regional Twists
Austrian-style: Use pumpkin seed oil for an intense nutty flavor.
Multigrain: Mix in spelt or rye for complexity.
Sweet-salty: Add a spoon of honey and a sprinkle of sea salt.
Kürbiskernbrot is a celebration of texture and flavor. Toasted seeds inside and out add satisfying crunch, while its soft crumb keeps it versatile. This bread is perfect for everyday meals or festive spreads.
Discover more classic loaves and traditional favorites on our German Bread Recipes page—your guide to rustic, regional, and everyday German baking.
