Raisin Pumpkin Seed Bread -

Such a beautiful bread to serve guests for a homemade breakfast treat! Just a hint of cinnamon gives this bread that extra special touch! You can also slice up the bread and store in an airtight container in the freezer for up to 4 months. Just take out slices and toast when the craving hits!

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  • Rating:   5
  • Prep.:  60 min
  • Cook Time:  60min


  • 2 1/4 Tsp. Yeast
  • 1 1/2 cups Warm Water
  • 3 cups Flour
  • 1 Tsp. salt
  • 1 1/4 Tbsp. Sugar
  • 2 Tbsp. Vegetable oil
  • 2 1/2 Tsp. Cinnamon
  • 1/3 Cup Raisins
  • 1/4 Cup Toasted Pumpkin Seeds


  1. In a small mug or bowl, combine the yeast with the salt and ½ cup of the warm water. Cover with a damp towel and allow to rest for about 10 minutes.
  2. In a large bowl sift together the flour, 1 tbsp. of the sugar and 2 tsp. of the cinnamon. Add in the raisins and pumpkin seeds and mix well.
  3. Add in the vegetable oil and combine with a fork.
  4. Slowly add in the remaining warm water, kneading with your hands after each addition, until you have a soft dough. Cover with a damp towel (use the same one you used for the yeast) and let rise for 1 hour.
  5. Preheat oven to 325 F (162 C).
  6. After the dough has risen, remove from the bowl and roughly form a ball with your hands. Immediately place on a parchment lined baking sheet.
  7. If desired, use a sharp knife to score an X on the very top of the bread (about 1 inch deep) and sprinkle with remaining sugar and cinnamon (this is purely for the look).
  8. Bake at 325 for 60 minutes.


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