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Perfect Pumpkin Sourdough Bread with Toasted Pepitas

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A savory sourdough loaf infused with pumpkin puree and topped with crunchy toasted pepitas. This easy homemade recipe yields a tangy, slightly sweet bread with a crackling crust and tender crumb, perfect for fall baking.

Ingredients

Scale
  • 500g bread flour
  • 250g water, room temperature
  • 200g pumpkin puree (not pumpkin pie filling), room temperature
  • 100g active sourdough starter (fed within 4–6 hours)
  • 10g fine sea salt
  • 50g raw pepitas, toasted

Instructions

  1. Feed your sourdough starter 4-6 hours before mixing. Use a 1:1:1 ratio (50g starter, 50g flour, 50g water) and leave at room temperature until bubbly and doubled.
  2. In a large bowl, combine bread flour, water, and pumpkin puree. Mix until no dry flour remains. Let rest for 30 minutes (autolyse).
  3. Add active sourdough starter and salt. Wet your hands and fold the dough over itself until fully incorporated. The dough will be sticky.
  4. Cover the bowl with a damp towel and let rest at room temperature. Perform stretch and folds every 30 minutes for the first 2 hours. Then let rest for another 2-4 hours until puffy, bubbly, and increased by about 50%.
  5. Generously flour your work surface. Turn out the dough and shape into a round by folding edges toward the center. Flip seam-side down and create surface tension by dragging the dough in a circular motion.
  6. Lightly flour a banneton or lined bowl. Place the shaped loaf seam-side up into the banneton. Cover and refrigerate overnight (8-12 hours) for cold proofing.
  7. Place a Dutch oven in the oven and preheat to 500°F (260°C) for at least 30 minutes. Remove dough from refrigerator. Invert onto parchment paper. Brush top lightly with water and press toasted pepitas into the surface.
  8. Score the top with a deep slash (about 1/2 inch deep). Carefully transfer dough to the preheated Dutch oven using parchment paper. Cover and bake at 500°F for 20 minutes.
  9. Reduce oven temperature to 450°F (230°C), remove lid, and bake for another 20-25 minutes until deep golden brown and internal temperature reaches 200°F (93°C).
  10. Transfer to a wire rack and cool completely for at least 2 hours before slicing.

Notes

Pumpkin puree adds moisture, so dough will be stickier than standard sourdough. Do not add extra flour; use stretch and folds to build structure. Toast pepitas in a dry skillet for 2-3 minutes until they pop and smell fragrant. Let cool completely before pressing into dough. For best flavor, cold proof overnight. Store at room temperature in a paper bag for up to 3 days. Freeze sliced for up to 3 months.

Nutrition

Keywords: pumpkin sourdough bread, sourdough with pumpkin, toasted pepitas bread, fall sourdough recipe, homemade sourdough bread, pumpkin bread savory

Find it online: https://prismtaste.com/perfect-pumpkin-sourdough-bread-with-toasted-pepitas-easy-homemade-recipe/