These seeded mini pumpkin baguettes are a great addition to Fall meals. Their pretty colour and delicious taste make them the perfect bread for your Thanksgiving table!
Looking for a festive and pretty bread for your Thanksgiving table? These Seeded Pumpkin Breadsticks are mini baguettes and each one will serve 3 or 4 people. They’d look great on your holiday table, piled up in a big wooden bowl or standing in a bucket. Or just wrap them in twine and use them to decorate your table!
The colour of the dough from the pumpkin is fabulous and together with the seeds (both in the dough and on top!), these loaves are sure to impress your guests, while being super easy to make.
Ingredients and Substitutions
Pumpkin – be sure to use canned pumpkin puree and not pumpkin pie filling.
Yeast – You can use either Active Dry or Instant yeast for this recipe. Instructions for both are included in the Recipe card.
Seeds – You can use any mixture of seeds you enjoy or have on hand.
Recipe tips!
- Be sure to add your flour gradually, as needed, to keep a moist dough. As the pumpkin adds a lot of moisture and will vary in moisture from brand to brand, just keep adding as much flour as you need until your dough is no longer sticky.
- Your rising time will vary, depending on the warmth of your kitchen.
- I have used SAF Brand Instant Yeast here, my yeast of choice, which is fine to add right into the other ingredients. If you prefer to use active dry yeast, you may want to proof it in the 1/2 cup of lukewarm water for 5-10 minutes, then add into the bowl.
Making ahead, storing and freezing
If you’re not making these bread sticks for a larger gathering, freeze them individually, then you can pull one out whenever you like. One bread stick is the perfect size for a single family meal, as it will serve 3 or 4 nicely. These breadsticks will freeze well, well-wrapped, for 2-3 months.
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Get the Recipe: Seeded Mini Pumpkin Baguettes
Ingredients
For the bread:
- 1 1/2 cups pumpkin puree, not pie filling
- 2 teaspoons Instant yeast, or Active Dry yeast
- 2 Tablespoons honey
- 1/2 cup lukewarm water, about 105F
- 2 Tablespoons vegetable oil, or similar neutral-tasting oil
- 3 1/2 cups all-purpose flour, plus more as needed
- 1/2 cup sunflower seeds
- 2 Tablespoons sesame seeds
- 1 Tablespoons flax seeds
- 2 teaspoons fine salt
For the topping:
- 1 large egg, lightly beaten
- 1/4 cup pepitas, pumpkin seeds
- 1 Tablespoons poppy seeds
- 2 Tablespoons sunflower seeds
Instructions
- **If using Active Dry yeast, you can't add it directly to the flour as it must be proofed in warm water. So add the Active Dry yeast directly to the lukewarm water, let stand 5 minutes, then add that mixture to the dough ingredients when yeast is specified.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, instant yeast, honey, water, vegetable oil and 1 cup of the flour. Mix until combined. Stir in the seeds and salt, then switch to the kneading hook. Gradually add 2 cups more flour, kneading to incorporated and adding more as needed until you have a smooth and moist dough, that is not sticky or too dry. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 60-90 minutes.
- Remove dough to a floured surface and gently deflate. Divide dough into 6 equal portions and form into a log 1 1/2 inches wide and 12 inches long. Place onto a large, lightly greased baking sheet. Repeat with remaining dough pieces, placing sticks a couple of inches apart on the sheet. Cover with a clean tea towel and allow to rise until doubled, about 30-45 minutes.
- Preheat oven to 400F. (regular bake/not fan-assisted).
- Brush rolls with lightly beaten egg, then sprinkle with pepitas, poppy seed and sunflower seeds.
- Bake in preheated oven for about 25 minutes, or until golden and hollow-sounding when tapped. Remove to a cooling rack to cool.
Notes
More pumpkin bread recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can this be formed into a round loaf or put in a tin loafÂ
Hi Cat and yes, it could. The dough amount is about right for an 8 1/2 x 4 1/2-inch loaf pan. I have no idea what the baking time would be, so watch closely as it bakes.
Hi Jennifer- follow you faithfullyÂ
Always looking in my inbox for your recipesÂ
Would like to make these breadsticks in individual serving size to tuck in a message cutlery bag placed on the plates for thanksgiving – would I just make into 12 smaller balls to roll into sticks ? ThanksÂ
Hi Yvonne and I’m so glad you’re cooking along :) Yes, simply make smaller sticks – any size you like. Of course, the baking time will be quite reduced, so you’ll have to watch them closely as they bake. Enjoy!
Hi Jennifer,
I love making this bread, I would like to ask if I can make 6pcs of bun instead of a stick?
Hi Annie and yes, you can absolutely shape these as buns, instead. Happy baking :)
Hi Jennifer,
I only have dried active yeast. I would like to ask if I will still use 2 tsp dried active yeast to 1/2 cup of warm water? Lastly do I have to add sugar to the warm water? Thank you.
Hi Anne, No worries. Simply proof it separately in warm water with a bit of sugar. Use a bit more for dry active – about
2 1/4 tsp should work just fine. Enjoy!
Thanks Jennifer! I made this bread sticks today. I reduced the warm water to 1/4 cup and used the other 1/4 cup to prove the yeast. I baked it at 200C, then I noticed that within 15 minutes the bread are turning really brown. So I decided to turn it off and leave the bread inside the oven for another 5 minutes. Turned out really nice and fluffy! This recipe is highly recommended! I will make this again and again and again!!! Thanks again Jennifer!
Thank you!
So glad they turned out so well for you, Anne :) Thanks so much!
Do you have measurements for the seeded pumpkin breadsticks in grams or ounces?
I am definitely making!
Hi Lisa, I’ll go in and have the recipe card calculate the metric. Sometimes it comes out wonky, which is why I don’t use it at the moment, so check carefully anything that looks out of whack :) Enjoy!
Seeded bread is my favorite, any time I see it in a restaurant that is what I get. Your recipe sounds perfect for Thanksgiving. I’m pinning it.
Thanks Karen :)
This is the prettiest bread I have ever seen! And I’ve seen a lot of pretty bread! Pinned!
Thanks Annie :)
These look so delicious and perfect for fall!
Thanks Laura :)
I will definitely make these adorable bread sticks this holiday season. Probably several times. Love that you use instant yeast and all the presentation ideas. They are really pretty.
Thanks Milena :)
If these breadsticks don’t scream fall, I don’t know what does! These are just gorgeous, Jennifer! And so so so unique! These are perfect for entertaining this holiday season! Pinned! Cheers!
Thanks so much, Cheyanne :)
Oh wow! I’ve been thinking about trying a pumpkin bread dough – and this is the one! A must make for me – love all those seeds and gorgeous color. Thanks Jennifer ;)
Thanks Tricia and yes, pumpkin bread is always so nice this time of year. Such great colour!
Such a creative recipe Jennifer! Love the seed topping too! What a great idea for the holidays.
Thanks Mary Ann :)
With that bright, rich colour and the pumpkin flavour, this would be such a lovely addition to our Thanksgiving menu! I could definitely fill up on a few of these smeared with butter :) Hope you have a great weekend, Jennifer!
Thanks Dawn and hoping you have a great weekend, as well!