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Rustic Pumpkin Sourdough Bread Recipe with Pepita Crunch

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A rustic sourdough bread infused with pumpkin puree and topped with crunchy toasted pepitas, offering a tender crumb with a mild pumpkin sweetness balanced by sourdough tang.

Ingredients

Scale
  • 400g (3 1/4 cups) bread flour
  • 100g (3/4 cup) whole wheat flour
  • 300g (1 1/4 cups) pumpkin puree (canned or homemade)
  • 300g (1 1/4 cups) lukewarm water
  • 100g (1/2 cup) active sourdough starter
  • 10g (2 tsp) kosher or sea salt
  • 1 tbsp honey or maple syrup (optional)
  • 1/4 cup raw pepitas (pumpkin seeds), lightly toasted
  • 1 tsp olive oil
  • Pinch of flaky sea salt for topping

Instructions

  1. Mix the Dough (15 minutes): Combine bread flour, whole wheat flour, and salt in a large bowl. In another bowl, whisk pumpkin puree, water, sourdough starter, and honey until smooth. Pour wet into dry and mix gently until a shaggy dough forms.
  2. Autolyse & Rest (45 minutes): Cover dough with a damp cloth and let rest for 45 minutes to hydrate flour and develop gluten.
  3. Stretch and Fold (10 minutes): Over 2 hours, perform 3 sets of stretch and folds every 30 minutes by stretching dough edges upward and folding over itself, rotating bowl each time.
  4. Bulk Fermentation (4-6 hours): Let dough rise at room temperature until nearly doubled and puffy.
  5. Shape the Loaf (10 minutes): Lightly flour surface, shape dough into a round boule, create surface tension, and place seam-side up in a floured proofing basket or bowl.
  6. Final Proof (2-3 hours or overnight): Cover and proof until dough springs back slowly when poked. Optionally refrigerate up to 12 hours for deeper flavor.
  7. Prepare Pepita Topping: Toss pepitas with olive oil and a pinch of salt; set aside.
  8. Preheat Oven and Dutch Oven (45 minutes): Place Dutch oven with lid inside oven and preheat to 475°F (245°C).
  9. Score and Bake (40-50 minutes): Transfer dough on parchment paper, score top, sprinkle pepita topping pressing gently to adhere. Bake covered for 20 minutes, then uncovered for 20-30 minutes until golden and crisp.
  10. Cool Completely: Remove bread and cool on rack at least 2 hours before slicing.

Notes

Use a lively sourdough starter fed 4-6 hours before mixing. Pumpkin puree adds moisture; dough should be tacky but manageable. Use stretch and fold technique instead of kneading. Preheat Dutch oven thoroughly for a crispy crust. Cool bread completely before slicing to avoid gummy texture. For gluten-free, substitute flour blend and adjust water. Pepitas can be swapped with sunflower seeds.

Nutrition

Keywords: pumpkin sourdough bread, pepita crunch, rustic bread, fall bread recipe, sourdough pumpkin bread, homemade bread, easy sourdough

Find it online: https://twirltaste.com/rustic-pumpkin-sourdough-bread-recipe-with-pepita-crunch-easy-step-by-step-guide/