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Crispy Pumpkin Sourdough Bread Recipe with Toasted Pepitas Crust Perfect for Fall

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A cozy fall bread featuring a crispy crust with toasted pepitas and a tender, moist crumb enriched with pumpkin puree and sourdough tang.

Ingredients

  • Unbleached bread flour – 500g (about 4 cups)
  • Active sourdough starter – 100g (room temperature, bubbly)
  • Pumpkin puree – 150g (about 2/3 cup, homemade or canned, no sugar added)
  • Water – 250ml (1 cup), lukewarm
  • Sea salt – 10g (about 2 tsp)
  • Honey or maple syrup – 1 tbsp (optional)
  • Raw pepitas (hulled pumpkin seeds) – 80g (about 1/2 cup)
  • Olive oil – 1 tbsp
  • Flour for dusting – as needed

Instructions

  1. Activate your sourdough starter by feeding it 4-6 hours before baking until bubbly and active.
  2. Preheat oven to 350°F (175°C). Toss pepitas with olive oil on a baking sheet and toast for 8-10 minutes until fragrant and lightly browned. Set aside to cool.
  3. In a large bowl, combine bread flour and sea salt.
  4. In a separate bowl, whisk together pumpkin puree, lukewarm water, honey (if using), and active sourdough starter.
  5. Pour wet ingredients into flour mixture and stir with a wooden spoon until a rough, sticky dough forms. Let rest for 30 minutes (autolyse).
  6. Every 30 minutes for 2 hours, perform 4 sets of stretch-and-folds to build gluten strength.
  7. Cover dough and ferment at room temperature for 4-6 hours until risen and airy.
  8. Lightly flour work surface, turn dough out gently, flatten into a rectangle, fold edges toward center, shape into round loaf.
  9. Transfer dough seam-side up into a floured banneton or bowl lined with a floured towel.
  10. Cover and proof for 1.5–2 hours at room temperature or refrigerate overnight (8-12 hours) for deeper flavor.
  11. Preheat oven and Dutch oven to 475°F (245°C) for at least 30 minutes.
  12. Invert dough onto parchment paper seam-side down, brush lightly with water or olive oil, press toasted pepitas evenly onto top and sides.
  13. Carefully place dough with parchment into hot Dutch oven, cover with lid, and bake for 20 minutes.
  14. Remove lid and bake another 20-25 minutes until crust is deep golden and crisp; bread should sound hollow when tapped.
  15. Transfer bread to wire rack and cool completely for at least 2 hours before slicing.

Notes

Use an active, bubbly sourdough starter for best rise. Toast pepitas just until fragrant to avoid bitterness. Let bread cool completely before slicing to prevent gummy texture. You can refrigerate proof overnight for deeper flavor. Substitute seeds or add spices like cinnamon and nutmeg for variations. For vegan option, use maple syrup instead of honey.

Nutrition

Keywords: pumpkin sourdough bread, crispy crust, toasted pepitas, fall bread recipe, autumn baking, sourdough, pumpkin puree bread

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