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Cozy Chai Spiced Pumpkin Sourdough Bread Recipe with Candied Pepitas

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A cozy, chai spiced pumpkin sourdough bread topped with crunchy candied pepitas, perfect for fall gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 150g (5.3 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 150g (1/2 cup) pumpkin puree (canned or homemade, no added sugar)
  • 200ml (3/4 cup plus 1 tbsp) warm water
  • 50g (1/4 cup packed) brown sugar
  • 8g (1 1/2 tsp) salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 30ml (2 tbsp) olive oil or melted butter
  • 60g (1/2 cup) pepitas (raw pumpkin seeds)
  • 25g (2 tbsp) brown sugar (for candied pepitas)
  • 15g (1 tbsp) butter, melted (for candied pepitas)
  • Pinch of salt (for candied pepitas)

Instructions

  1. Feed and prepare your sourdough starter about 4-6 hours before baking until bubbly and active.
  2. In a large bowl, combine flour, cinnamon, cardamom, ginger, cloves, nutmeg, brown sugar, and salt.
  3. In a separate container, mix pumpkin puree, active sourdough starter, warm water, and olive oil or melted butter until smooth.
  4. Pour wet mixture into dry ingredients and stir until a sticky dough forms. Let rest for 30 minutes (autolyse).
  5. Perform stretch and folds every 30 minutes for two cycles (about 1 hour total) to build dough strength.
  6. Cover dough and let rise at room temperature for 3-4 hours until noticeably increased in size but not doubled.
  7. While dough ferments, melt butter in a skillet over medium heat. Add pepitas, brown sugar, and salt; stir constantly until sugar melts and coats pepitas. Spread on parchment to cool.
  8. Turn dough onto a floured surface and shape into a tight round loaf. Place in a floured proofing basket or bowl lined with a floured towel.
  9. Cover and proof shaped dough for 1-2 hours at room temperature or refrigerate overnight for slower rise and more flavor.
  10. Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside for at least 30 minutes.
  11. Score the loaf with a sharp knife. Transfer dough to parchment on a baking sheet or Dutch oven.
  12. Bake covered for 20 minutes, then uncover and bake another 15-20 minutes until deep golden brown and crusty. Internal temperature should reach about 203°F (95°C).
  13. While bread is still warm, sprinkle candied pepitas on top or press gently into the crust.
  14. Cool bread completely on a wire rack for at least 1 hour before slicing.

Notes

Use an active sourdough starter fed 4-6 hours before baking for best rise. Stretch and folds develop gluten without kneading. Avoid over-proofing to prevent dense bread. Score dough deeply for controlled expansion. Use steam during baking for a crisp crust by baking in a covered Dutch oven or placing a pan of water in the oven. Let bread cool completely before slicing to avoid gummy crumb. Variations include gluten-free flour substitutions, vegan butter alternatives, and different nuts or dried fruits.

Nutrition

Keywords: chai spiced bread, pumpkin sourdough, candied pepitas, fall bread, cozy bread, sourdough pumpkin bread, chai spices, homemade bread

Find it online: https://vexifood.com/cozy-chai-spiced-pumpkin-sourdough-bread-recipe-with-candied-pepitas-easy-and-delicious/