Print

Homemade Maple Pumpkin Sourdough Bread: Easy Fall Recipe

maple pumpkin sourdough bread - featured image
Print Recipe

This tangy sourdough bread combines the earthy sweetness of pumpkin with rich maple syrup, creating a tender crumb and crackly crust. Perfect for fall gatherings, it’s a healthier indulgence that tastes like home.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1/2 cup (120g) active sourdough starter
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) pure maple syrup
  • 1/2 cup (120ml) warm water (about 85°F/30°C)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon (6g) fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup pepitas (pumpkin seeds) for topping (optional)
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup chopped pecans (optional)

Instructions

  1. In a large bowl, combine 3 cups (360g) all-purpose flour, 1 teaspoon salt, and the pumpkin spice blend (cinnamon, ginger, nutmeg, cloves). Whisk to distribute the spices evenly.
  2. In a separate bowl, whisk together 1/2 cup (120g) active sourdough starter, 1/2 cup (120ml) warm water, 1/2 cup (120g) pumpkin puree, 1/4 cup (60ml) maple syrup, and 2 tablespoons (28g) melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir until a shaggy dough forms. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  4. After the rest, perform a series of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl 90 degrees and repeat. Do this 4 times total. Cover and wait 30 minutes. Repeat the process 3-4 times over 2 hours. If adding dried cranberries or pecans, fold them in during the last set.
  5. Cover the bowl tightly with plastic wrap and let it sit at room temperature (70-75°F) for 8-12 hours, or until doubled in size and bubbly. For deeper flavor, refrigerate for 18-24 hours after the first 2 hours of room temperature rise.
  6. Lightly flour your work surface. Turn the dough out and gently shape it into a round (boule) or oval (batard). Place seam-side up in a floured banneton or bowl lined with a floured kitchen towel. Cover and let rest for 30 minutes at room temperature, then refrigerate overnight (8-12 hours) for the final cold proof.
  7. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
  8. Carefully remove the hot Dutch oven. Place a piece of parchment paper over the dough, invert it, and score the top with a sharp knife or lame. Sprinkle with pepitas if using.
  9. Bake covered for 30 minutes. Remove the lid and bake for another 15-20 minutes, until the crust is deep golden brown and the internal temperature reaches 200°F (93°C). If browning too fast, tent with foil.
  10. Cool on a wire rack for at least 2 hours before slicing.

Notes

For best flavor, use a long cold fermentation. If the crust darkens too quickly, tent with foil after 25 minutes of uncovered baking. Always feed your starter the night before for best results.

Nutrition

Keywords: sourdough bread, pumpkin bread, maple pumpkin bread, fall recipe, homemade bread, sourdough recipe, pumpkin sourdough

Find it online: https://vexifood.com/homemade-maple-pumpkin-sourdough-bread-easy-fall-recipe/