Search Angie's Recipes

Pumpkin Dukkah Bread

© 2020 | | © 2020 |

Dukkah is traditionally a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread and olive oil. It can also be used to sprinkle the salads, top the soups and to season meat. Here I am using it as the filling and topping to dress up the pumpkin bread loaf. If stored in an airtight container in a cool, dry place, dukkah will keep for at least 1 month. So you might want to double the recipe and make enough to keep around.

  • 100 g Hazelnuts, toasted and finely chopped
  • 30 g Sesame seeds, toasted
  • 1 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 tsp Whole black peppercorns
  • 1 tsp Salt
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 2 tsp Ground turmeric
  1. For the dukkah, spread the hazelnuts over a baking tray and toast in 180C/350F preheated oven for 5 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
  2. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
  3. Place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until aromatic. Transfer to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the spices and salt to the hazelnut mixture and mix well.
  4. Line a 30cmx12cm loaf pan with parchment paper.
  5. Roll out the dough into a 24x35cm rectangle. Spread the peanut sauce over and sprinkle the dukkah, reserving a tablespoon for the topping, over the peanut sauce. Roll it up from the shorter end and pinch the sides together. Place the roll seam side up and use a sharp knife to cut the roll lengthwise in half along the seam. Tightly weave the two pieces together, leaving the cut sides exposed. Place it into the prepared pan.
  6. Cover with a plastic film or kitchen towel and let rise until doubled for about an hour. Preheat the oven to 180C/350F. Sprinkle the top with the reser | © 2020 | | © 2020 |


Iwona 11/11/20 07:14

Amazing bread :) I would like to try it :)

Natalia 11/11/20 09:12

Oh wow, these swirls are incredible!

Eva Taylor 11/11/20 10:38

What an interesting bread, the dukkah really makes it! I love that you made your own from scratch. I definitely have to give dukkah a try.

2pots2cook 11/11/20 10:47

What a lovely seasonal surprise ! Great one Angie !

yonosoymillenium 11/11/20 14:42

que buena pinta tiene esta receta, me encantaría probarla

foodtravelandwine 11/11/20 15:13

What a great bread!.....I would love to try it!!........Abrazotes, Marcela

Kitchen Riffs 11/11/20 15:29

Dukkah with pumpkin? Sounds like a delightful combo! Neat recipe -- thanks.

Martyna 11/11/20 16:34

I'd like to try such bread ;)

Whats Cookin Italian Style Cuisine 11/11/20 18:50

I love the variety of seeds in this it just shouts fall and holiday time!

Gloria Baker 11/11/20 19:30

Angie what beautiful and amazing pumpkin bread!!

Mae Travels 11/11/20 23:04

That’s a particularly beautiful loaf of bread!

be well... mae at

Nancy Chan 12/11/20 04:53

A beautiful and delicious bread.

savorthebest 12/11/20 06:13

looks delicious and sounds like a great combo.

Victoria 12/11/20 13:25

Cute post! Thank you very much for the recipe!

Debra Eliotseats 12/11/20 14:55

I love making homemade spice mixes so thanks for the recipe. This bread looks fabulous. I love a good pumpkin-anything recipe, too.

Tom 12/11/20 15:20

...I will be back for seconds.

Shashi at SavorySpin 12/11/20 17:48

Such a gorgeous loaf! Love that dukkah topping!

Pam 12/11/20 18:11

Yum! I love pumpkin bread and this one looks like a beauty!

Julie 13/11/20 11:17

perfect for the holiday season and love the distinct layers in the loaf..looks yumm !!

Ashley@CookNourishBliss 13/11/20 15:24

This is definitely something I would like to have hanging around the house! It sounds awesome!

gluten Free A_Z Blog 13/11/20 17:35

Dukkah is so versatile and can be used for so many things. I love your idea of topping this pumpkin bread with it. It looks delicious.

Suja Manoj 13/11/20 20:47

The spice blend sounds great, yummy pumpkin bread.

SavoringTime in the Kitchen 13/11/20 23:51

I've never had dukkah bread but yours is certainly a masterpiece! Great photos, Angie!

Lauren - 14/11/20 02:11

I've never had Dukkah, but it sounds fantastic! Love how pretty this bread is!

tigerfish 17/11/20 21:34

Loving this "golden" pumpkin bread topped with dukkah. I only tried using dukkah once, as crust/coating for baked chicken breast strips.

Noob Cook 19/11/20 14:54

I tried dukkah once and I love it. Your bake looks gorgeously rustic.

Anonymous 24/11/20 19:13

Ooh that sounds really interesting and delicious too. What a gorgeous combination of flavours and the swirl running through the loaf looks terrific.

Choclette x

MunatyCooking 28/11/20 10:23

What a beautiful and delicious looking bread! I made many of your bread recipes Angie, my family love your recipes and thanks so much for sharing :)


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google


Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Join Us

skip to top

skip to top