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Perfect Pumpkin Sourdough Bread Recipe with Toasted Pepitas and Autumn Spices

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A moist and flavorful pumpkin sourdough bread with toasted pepitas and warm autumn spices, featuring a crisp crust and tender crumb perfect for fall gatherings.

Ingredients

Scale
  • 100g (about ½ cup) active sourdough starter, bubbly and refreshed
  • 400g (3 ⅓ cups) all-purpose flour (can swap half for whole wheat)
  • 150g (⅔ cup) pumpkin puree, canned or homemade
  • 200ml (¾ cup + 1 tbsp) warm water, around 80°F (27°C)
  • 10g (1 ½ tsp) fine sea salt
  • 20g (1 ½ tbsp) brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • 60g (½ cup) toasted pepitas (pumpkin seeds), lightly salted

Instructions

  1. In a large mixing bowl, combine 100g active sourdough starter, 150g pumpkin puree, and 200ml warm water. Stir gently until mostly combined, about 5 minutes.
  2. Add 400g all-purpose flour, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, 20g brown sugar, and 10g salt to the wet ingredients. Mix until a shaggy dough forms, about 10 minutes.
  3. Cover the bowl with a damp towel and let the dough rest for 30 minutes to hydrate the flour.
  4. Perform 3 sets of stretch-and-fold every 30 minutes over 2 hours to build dough strength.
  5. Gently fold in 60g toasted pepitas until evenly distributed.
  6. Cover and let the dough rise at room temperature for 2-3 hours until roughly doubled in size.
  7. Lightly flour your work surface and shape the dough into a tight round loaf. Place seam-side up into a well-floured proofing basket or bowl.
  8. Cover and proof for 1-2 hours at room temperature or overnight in the fridge for enhanced flavor.
  9. Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
  10. Transfer the dough onto parchment paper, score the top with a sharp blade, place into the hot Dutch oven, cover, and bake for 20 minutes.
  11. Remove the lid and bake for another 20-25 minutes until deep golden and crusty.
  12. Cool the bread completely on a wire rack for at least 2 hours before slicing.

Notes

Do not skip the stretch-and-fold steps to build gluten strength. Adjust water slightly if dough feels too wet due to pumpkin moisture. Toast pepitas separately for best crunch. Score the loaf before baking to allow even expansion. For gluten-free adaptation, use gluten-free flours and xanthan gum.

Nutrition

Keywords: pumpkin sourdough bread, toasted pepitas, autumn spices, fall bread, homemade sourdough, pumpkin bread, sourdough recipe

Find it online: https://morselora.com/perfect-pumpkin-sourdough-bread-recipe-with-toasted-pepitas-and-autumn-spices/