Flavorful Pumpkin Sourdough Bread Recipe with Smoky Pepitas
A cozy pumpkin sourdough bread featuring a moist, tender crumb with a subtle smoky crunch from pepitas. Perfect for fall and beyond, this bread balances the tang of sourdough with warm pumpkin spices.
- Prep Time: 15 minutes (plus 6-8 hours starter feeding and overnight proofing)
- Cook Time: 45 minutes
- Total Time: Overnight (about 14-16 hours including starter feeding, fermentation, and proofing)
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 100g active sourdough starter (about 1/2 cup), bubbly and fed within the last 6-8 hours
- 500g all-purpose flour (about 4 cups) – can swap half with whole wheat flour
- 200g pumpkin puree (about 3/4 cup), unsweetened and smooth
- 300ml lukewarm water (about 1 1/4 cups)
- 10g salt (2 teaspoons)
- 50g brown sugar (1/4 cup, packed)
- 60g smoked pepitas (1/2 cup) – toasted pumpkin seeds with a hint of smoke
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 30ml olive oil or melted butter (2 tablespoons)
Instructions
- Feed your starter approximately 6-8 hours before mixing the dough with equal parts flour and water (50g each). It should be bubbly and active at mix time.
- In a large mixing bowl, combine flour, pumpkin puree, lukewarm water, active sourdough starter, brown sugar, cinnamon, nutmeg, and salt. Stir until a shaggy dough forms.
- Cover the bowl and let the dough rest for 45 minutes to hydrate the flour and start gluten formation.
- Perform gentle stretch and folds every 30 minutes for 2 hours to build dough structure.
- After the last stretch and fold, gently fold in the smoked pepitas and olive oil or melted butter, taking care not to deflate the dough.
- Cover and let the dough rise at room temperature for 4-6 hours until noticeably expanded but not doubled.
- Turn the dough onto a lightly floured surface and shape into a round boule. Place seam-side up in a well-floured banneton or bowl.
- Cover and refrigerate overnight (8-12 hours) for the final proof.
- Preheat oven to 450°F (230°C) with a Dutch oven inside about 45 minutes before baking.
- Transfer dough to parchment paper, score the top, place into the hot Dutch oven, cover, and bake for 20 minutes.
- Remove the lid and bake for another 20-25 minutes until crust is deeply golden and crisp.
- Cool the bread on a wire rack for at least 2 hours before slicing.
Notes
Do not rush fermentation stages to avoid dense bread. Be gentle when folding in pepitas to keep dough airy. Use a covered Dutch oven to create steam for a crispy crust. Cool bread completely before slicing to prevent gummy crumb. If smoked pepitas are unavailable, toast raw pepitas with smoked paprika. For gluten-free, substitute flours but expect different texture.
Nutrition
- Serving Size: 1 slice (about 1/12t
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 3
- Protein: 5
Keywords: pumpkin sourdough bread, pumpkin bread, sourdough bread, smoky pepitas, fall bread recipe, homemade bread, easy sourdough, autumn baking