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Cozy Pumpkin Sourdough Bread Recipe With Crunchy Pepitas Perfect For Fall

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A cozy and rustic pumpkin sourdough bread with a subtle sweetness and crunchy toasted pepitas, perfect for crisp fall mornings and slow weekend breakfasts.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly)
  • 350g all-purpose flour (about 3 cups)
  • 50g whole wheat flour (about 1/3 cup)
  • 150g pure pumpkin puree (about 2/3 cup), canned or fresh, no added sugar
  • 200g warm water (about 7 oz)
  • 10g salt (about 2 tsp)
  • 15g honey or maple syrup (1 tbsp), optional
  • 50g toasted pepitas (about 1/3 cup)
  • Optional: pinch of cinnamon or ground nutmeg

Instructions

  1. Mix the dough: In a large bowl, combine 350g all-purpose flour, 50g whole wheat flour, and 10g salt. In a separate container, whisk together 150g pumpkin puree, 200g warm water, 100g active sourdough starter, and 15g honey (if using). Pour wet ingredients into the dry and stir until just combined—don’t overmix. The dough will be sticky and shaggy. (About 5 minutes)
  2. First rest (autolyse): Cover the bowl with a towel and let it rest for 45 minutes to hydrate the flour and start gluten development without kneading.
  3. Stretch and fold: Wet your hands, then reach under the dough, stretch it gently upwards and fold over the top. Rotate the bowl and repeat 3-4 times. Cover again and repeat this stretch and fold every 30 minutes for 2 hours total to build dough strength and develop texture.
  4. Add pepitas: After the last fold, gently fold in 50g toasted pepitas using a spatula or your hands to distribute evenly without deflating the dough.
  5. Bulk fermentation: Let the dough rise at room temperature (around 70°F/21°C) for 4-6 hours until puffy and airy with bubbles forming on the surface.
  6. Shape the loaf: Lightly flour your work surface and turn the dough out. Shape it into a tight round boule by folding edges into the center and flipping it seam side down. Create surface tension by pulling the dough towards you on the counter.
  7. Final proof: Place the shaped dough into a well-floured banneton or bowl lined with a clean kitchen towel. Cover and proof in the fridge overnight (8-12 hours) or at room temperature for 2-3 hours until puffed but not doubled.
  8. Preheat oven: Place your Dutch oven (with lid) in the oven and preheat to 475°F (245°C) for at least 30 minutes.
  9. Bake: Carefully transfer the dough onto parchment paper and score the top with a sharp blade or knife. Place the dough (with parchment) into the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake another 20-25 minutes until deep golden brown and crusty.
  10. Cool: Transfer the bread to a cooling rack and let it rest for at least 2 hours before slicing to let the crumb set properly.

Notes

If dough feels too wet during shaping, dust hands lightly with flour instead of adding flour to dough. Scoring the bread properly helps it expand in the oven instead of bursting unpredictably. Patience during fermentation is key for flavor and texture. Toast pepitas before folding in for best crunch. Let bread cool completely before slicing to avoid gummy crumb. If no Dutch oven, use a heavy baking sheet with an oven-safe bowl to trap steam.

Nutrition

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

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