These seeded pumpkin Breadsticks are like mini baguettes. Their pretty colour and delicious taste make them the perfect bread for your Thanksgiving table!

seeded pumpkin breadsticks on board


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

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.
Seeded Pumpkin Bread Sticks

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.

Get the Recipe: Seeded Pumpkin Breadsticks

These festive seeded bread sticks are like mini baguettes and would make a great addition to any holiday table!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Total Time: 45 minutes
Yield: 6 bread sticks

Ingredients

For the bread:

  • 1 1/2 cups pumpkin puree
  • 2 teaspoons Instant yeast
  • 2 Tablespoons honey
  • 1/2 cup lukewarm water
  • 2 Tablespoons vegetable 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 salt

For the topping:

  • 1 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.
  • 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

Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American
Course: Bread
Author: Jennifer Maloney
Calories: 229kcal, Carbohydrates: 16g, Protein: 7g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 792mg, Potassium: 302mg, Fiber: 4g, Sugar: 8g, Vitamin A: 9570IU, Vitamin C: 2.7mg, Calcium: 86mg, Iron: 2.6mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

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