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Cozy Pumpkin Sourdough Bread Recipe with Pepitas and Maple Butter

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A cozy pumpkin sourdough bread combining the tang of sourdough with earthy pumpkin sweetness, crunchy toasted pepitas, and a warm maple butter spread. Perfect for autumn mornings or holiday brunches.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, fed and bubbly
  • 350g (2 ¾ cups) all-purpose flour
  • 50g (½ cup) whole wheat flour
  • 200g (¾ cup) pumpkin puree (100% pumpkin, fresh or canned)
  • 150g (⅔ cup) warm water (about 75°F / 24°C)
  • 2 tbsp honey
  • 1 ½ tsp salt (sea salt or kosher salt)
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • 50g (½ cup) pepitas (pumpkin seeds), toasted
  • For the Maple Butter:
  • 113g (½ cup) unsalted butter, softened
  • 2 tbsp pure maple syrup
  • A pinch of sea salt

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter, pumpkin puree, warm water, and honey. Stir until smooth. Add all-purpose flour, whole wheat flour, salt, cinnamon, and nutmeg. Mix until a shaggy dough forms, about 5 minutes.
  2. Autolyse & Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes to hydrate the flour and develop gluten.
  3. Incorporate Pepitas: Toast pepitas in a dry skillet over medium heat for 3-4 minutes until lightly browned and fragrant. Let cool. After autolyse, sprinkle toasted pepitas over the dough and gently fold them in using a dough scraper.
  4. Bulk Fermentation & Stretch & Fold: Over 3-4 hours at room temperature (~70°F/21°C), perform stretch and folds every 30 minutes for the first 2 hours. Stretch one side of the dough gently and fold over the top, rotating the bowl and repeating 3-4 times.
  5. Shape the Loaf: Turn dough onto a lightly floured surface. Shape into a tight round boule, tucking edges underneath. Place seam-side up in a floured proofing basket or bowl lined with a floured towel.
  6. Final Proof: Cover and proof for 1.5 to 2 hours at room temperature or overnight in the refrigerator for deeper flavor and easier handling.
  7. Preheat Oven & Prepare for Baking: Preheat oven to 450°F (230°C) with a Dutch oven inside about 45 minutes before baking. If no Dutch oven, preheat baking stone or sheet.
  8. Score & Bake: Turn dough out onto parchment paper and score the top with a sharp knife. Transfer dough with parchment into hot Dutch oven. Cover and bake 20 minutes. Remove lid and bake another 20-25 minutes until deep golden brown.
  9. Cool: Transfer bread to a wire rack and cool completely (at least 1 hour) before slicing to avoid gummy crumb.
  10. Make Maple Butter: While bread cools, combine softened butter, maple syrup, and a pinch of salt in a bowl. Whip with a fork until creamy and well blended. Chill if needed.
  11. Serve: Slice bread thickly, spread with maple butter, and enjoy.

Notes

Adjust water amount slightly depending on pumpkin puree moisture. Avoid adding too much extra flour during shaping to prevent dense bread. Scoring the dough before baking allows proper expansion. Let bread cool completely before slicing to avoid gummy texture. Use a Dutch oven or create steam in oven for best crust. For gluten-free version, use gluten-free flour blend and reduce hydration by 10-15g water. For dairy-free maple butter, substitute butter with whipped coconut oil.

Nutrition

Keywords: pumpkin bread, sourdough bread, pepitas, maple butter, autumn bread, fall baking, cozy bread, homemade bread, pumpkin sourdough

Find it online: https://ariaappetite.com/cozy-pumpkin-sourdough-bread-recipe-with-pepitas-and-maple-butter-easy-steps/