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Best Homemade Pumpkin Sourdough Bread with Crunchy Pepitas

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This pumpkin sourdough bread is a cozy fall loaf with a tangy sourdough crumb, sweet pumpkin, and crunchy pepitas. It’s forgiving for beginners and rewarding for experienced bakers, perfect for autumn gatherings or quiet mornings.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly, about 4–6 hours after feeding)
  • 400g bread flour (about 3 cups)
  • 100g whole wheat flour (about ¾ cup)
  • 200g pumpkin puree (about ¾ cup, 100% pure pumpkin)
  • 200g lukewarm water (about ¾ cup, around 80°F)
  • 10g salt (about 1½ teaspoons, fine sea salt or kosher salt)
  • 60g pepitas (raw pumpkin seeds, about ½ cup), plus extra for topping
  • 30g honey or maple syrup (about 2 tablespoons, optional)
  • 15g olive oil (about 1 tablespoon, for the bowl and hands)

Instructions

  1. Mix the dough: In a large bowl, combine 100g active starter, 200g lukewarm water, and 200g pumpkin puree. Stir until the starter dissolves. Add 400g bread flour and 100g whole wheat flour. Mix until no dry flour remains. Cover with a damp towel and let rest for 30 minutes (autolyse).
  2. Add salt and honey: Sprinkle 10g salt and 30g honey (if using) over the dough. Add 15g water to help dissolve. Pinch and squeeze the dough until fully incorporated. The dough will be sticky.
  3. Bulk fermentation with folds: Every 30 minutes for the first 2 hours, perform a fold: wet your hands, stretch one side of the dough up, and fold it over the center. Rotate the bowl and repeat on all four sides. After 4 folds, let the dough rise undisturbed for another 2 hours until increased by about 50% and bubbly.
  4. Add pepitas: Sprinkle 60g pepitas over the dough. Gently fold them in using 2-3 turns of the bowl.
  5. Shape the dough: Turn the dough onto a lightly floured surface. Stretch into a rectangle, fold the top third down and bottom third up, then roll into a tight log. Create surface tension by cupping your hands around the dough and dragging it toward you. Place seam-side up in a floured banneton or lined colander.
  6. Cold proof: Cover the banneton with plastic wrap and refrigerate overnight (8-12 hours) for best flavor, or proof at room temperature for 2 hours until puffy.
  7. Preheat and bake: Place a Dutch oven in the oven and preheat to 475°F for at least 30 minutes. Turn the dough onto parchment paper, score the top with a sharp knife, and sprinkle extra pepitas on top. Lower the dough into the hot Dutch oven using the parchment as a sling. Cover and bake for 25 minutes. Remove the lid and bake for another 20-25 minutes until deep golden brown (internal temperature 200-205°F).
  8. Cool completely: Transfer the bread to a cooling rack and let cool for at least 1 hour before slicing.

Notes

Do not skip the autolyse—it helps develop gluten. Use lukewarm water (about 80°F) to compensate for cold pumpkin puree. Listen to your dough, not the clock; it’s ready when pillowy and jiggly with bubbles. Score with confidence (about ½ inch deep) for a beautiful ear. Steam is key for a crackly crust. The bread tastes even better on day two.

Nutrition

Keywords: pumpkin sourdough bread, sourdough bread, pumpkin bread, pepitas, fall baking, artisan bread, homemade bread

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