Beetroot, Pumpkin Seed, and Cheddar Brunch Bread Recipe

Beetroot, Pumpkin Seed and Cheddar Brunch Bread Recipe
Photo © Love Beetroot
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • For rising and proving the dough: 90 mins
  • Yield: Makes 1 loaf (10 servings)
Nutritional Guidelines (per serving)
236 Calories
10g Fat
31g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Makes 1 loaf (10 servings)
Amount per serving
Calories 236
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 6mg 2%
Sodium 689mg 30%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 14%
Protein 6g
Calcium 132mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a truly scrumptious brunch bread made with a delicious seasonal beetroot puree, a generous helping of mature cheddar cheese and pumpkin seeds. The bread is lovely just eaten warm spread with a good layer of salty butter, or slice a little more thinly to use for sandwiches. The bread is perfect for picnics, lunch boxes and for hearty sandwiches as well.
If you want a more meaty bread, then fry off some streaky bacon until it is crispy, leave to cool and then crumble into the bread at the same time as the cheese.
The bread uses cooked beetroot and I suggest roasting fresh, season beetroot but you can also buy ready-cooked beetroot, both are of course equally as healthy.


  • 1 cup water (warm)
  • 1 teaspoon dried yeast
  • 1 teaspoon sugar
  • 1 pound bread flour
  • 1/2 teaspoon salt
  • Optional: 1 teaspoon dried sage
  • 1 tablespoon extra virgin olive oil
  • 5 ounces beetroot (cooked and pureed)
  • 3 tablespoons pumpkin seeds
  • 2 ounces cheddar cheese (mature and roughly grated)

Steps to Make It

  1. Gather the ingredients.

  2. Mix the water, the yeast and the sugar together in a jug. Set this aside for to allow the yeast to activate until there is a layer of foam on the surface, should take about 10 minutes.

  3. Mix together the flour, the salt, dried sage and olive oil in a food mixer or a large roomy bowl. Make a well in the center of the mixture, pour in the foaming yeast mixture and beetroot puree, then knead with either a dough hook or a food mixer for 5 minutes, or by hand for about 10 or so until you have a smooth, light dough.

  4. Cover the bowl with a clean tea cloth and set aside away from draughts and leave to rise until the dough has doubled in size – this should take about an hour. Do not try to force the dough to rise by placing it in a warm place, the longer you allow it to rise naturally, the better it will be.

  5. Turn the dough onto a floured work surface and roll into a large rectangle. Sprinkle the pumpkin seeds and cheese over the surface and roll up into a log shape, tucking the ends under. Transfer the loaf onto a baking sheet and put to one side covered with a tea cloth for twenty minutes to rise for the second time. Whilst the bread is rising, preheat the oven to 220 C or Gas Mark 7.

  6. Once risen for a second time, cook in the preheated, hot oven for around 25 minutes. The bread is done when it sounds slightly hollow when tapped on the bottom. The bread is best served while still warm cut into thick slices with plenty of butter and perhaps a cup of tea.

Based on a recipe from Love Beetroot.