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Cozy Pumpkin Sourdough Bread Recipe With Pumpkin Seeds and Sage Perfect for Fall

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A warm, nutty pumpkin sourdough bread with fresh sage and crunchy toasted pumpkin seeds, perfect for cozy autumn days. This loaf offers a soft, moist crumb with a crisp crust and subtle herbal notes.

Ingredients

Scale
  • 100 grams (about ½ cup) active sourdough starter, bubbly and mature
  • 350 grams (2 ¾ cups) all-purpose flour
  • 100 grams (¾ cup) whole wheat flour
  • 150 grams (2/3 cup) pumpkin puree, fresh or canned, unsweetened
  • 250 ml (1 cup) warm water
  • 10 grams (2 teaspoons) salt
  • About 10 fresh sage leaves, finely chopped
  • 40 grams (1/3 cup) toasted pumpkin seeds
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, combine 350 grams (2 ¾ cups) all-purpose flour, 100 grams (¾ cup) whole wheat flour, and 250 ml (1 cup) warm water. Stir until just combined. Cover and let rest for 30 minutes (autolyse stage).
  2. Add 100 grams (about ½ cup) active sourdough starter, 150 grams (2/3 cup) pumpkin puree, and 10 grams (2 teaspoons) salt to the dough. Mix well until fully incorporated; the dough will be sticky.
  3. Fold in the finely chopped fresh sage leaves and drizzle 1 tablespoon olive oil over the dough. Mix gently but thoroughly.
  4. Cover the bowl with a towel or plastic wrap and leave at room temperature for 4 to 6 hours. Perform gentle stretch and folds every 30 minutes for the first 2 hours.
  5. Lightly flour your work surface and turn the dough out. Shape into a round loaf by folding edges to the center, then tuck and tighten the surface. Place seam-side up in a floured proofing basket or bowl lined with a tea towel.
  6. Cover and refrigerate overnight (8-12 hours) for the final proof.
  7. Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Turn dough onto parchment paper, seam side down, and score the top.
  8. Place dough with parchment into the hot Dutch oven, cover, and bake for 20 minutes. Remove lid and bake for another 20-25 minutes until crust is deeply golden and crisp.
  9. In the last 10 minutes of baking, sprinkle toasted pumpkin seeds on top, pressing lightly to stick without burning.
  10. Transfer bread to a wire rack and cool completely before slicing.

Notes

If dough feels too sticky, avoid adding extra flour; use stretch and folds to build strength. Cooler final proofing enhances flavor and makes scoring easier. Let bread cool completely before slicing to avoid gummy texture. If no Dutch oven, bake on preheated baking stone with steam pan. Fresh sage preferred over dried for best flavor.

Nutrition

Keywords: pumpkin sourdough bread, pumpkin seeds, sage bread, fall bread recipe, autumn bread, sourdough, homemade bread, cozy bread, pumpkin puree bread

Find it online: https://morselora.com/cozy-pumpkin-sourdough-bread-recipe-with-pumpkin-seeds-and-sage-perfect-for-fall/