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Cozy Pumpkin Sourdough Bread with Pepitas and Maple Butter

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A comforting and hearty sourdough bread featuring pumpkin puree and crunchy pepitas, served with a sweet maple butter spread. Perfect for cozy fall mornings and easy to make with simple ingredients.

Ingredients

Scale
  • 100g active sourdough starter (fed within last 4–6 hours)
  • 350g all-purpose flour (about 2 ¾ cups)
  • 100g whole wheat flour (¾ cup)
  • 150g pumpkin puree (about ⅔ cup), canned or homemade, no added sugar
  • 200ml lukewarm water (about ⅞ cup)
  • 10g salt (1 ½ teaspoons)
  • 50g toasted pepitas (about ⅓ cup)
  • Maple butter for serving (made by blending 100g softened unsalted butter with 50g pure maple syrup in a 2:1 ratio)

Instructions

  1. Feed your sourdough starter so it is active and bubbly, fed 4-6 hours before starting (about 10 minutes).
  2. In a large bowl, combine 350g all-purpose flour, 100g whole wheat flour, and 10g salt.
  3. In a separate container, mix 150g pumpkin puree with 200ml lukewarm water and 100g starter.
  4. Pour wet ingredients into dry and mix until just combined; dough will be sticky but cohesive (5-7 minutes).
  5. Cover dough and let rest for 30 minutes (autolyse).
  6. Perform stretch and folds every 30 minutes over 2 hours (4 times each session) to build gluten structure (10 minutes total).
  7. Gently fold in 50g toasted pepitas after the last fold.
  8. Let dough rise at room temperature for 2-3 hours until puffed but not doubled.
  9. Turn dough onto floured surface and shape into a tight round loaf; place seam-side down in floured proofing basket or bowl.
  10. Cover and refrigerate dough overnight or 8-12 hours for final proof.
  11. Preheat oven to 450°F (230°C) with Dutch oven inside about 45 minutes before baking.
  12. Turn dough onto parchment paper, score top with sharp blade, place in hot Dutch oven.
  13. Bake covered for 20 minutes, then remove lid and bake 20-25 minutes until crust is deep golden and crisp.
  14. Cool bread on wire rack at least 1 hour before slicing.
  15. While baking, blend 100g softened unsalted butter with 50g pure maple syrup until smooth; chill until serving.

Notes

If dough is too sticky during shaping, dust hands lightly with flour but avoid adding too much. Scoring the dough well is essential for good oven spring. Toast pepitas in a dry skillet before folding in for extra flavor. Let bread cool completely before slicing to avoid gummy texture. Maple butter can be made ahead and refrigerated; bring to room temperature before serving. For gluten-free, use gluten-free flour blend and gluten-free starter. For dairy-free maple butter, substitute butter with coconut oil or vegan butter.

Nutrition

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

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