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Cozy Sourdough Pumpkin Bread Recipe with Maple Butter and Pepitas

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A comforting sourdough pumpkin bread with a tangy base, warm spices, toasted pepitas, and a luscious maple butter drizzle. Perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 1/2 cup (120 g) active sourdough starter, bubbly and fed
  • 1 cup (240 g) pumpkin puree, canned or fresh
  • 2 1/2 cups (310 g) all-purpose flour
  • 1/2 cup (100 g) brown sugar, packed
  • 1 large egg, room temperature
  • 1/4 cup (60 ml) vegetable oil or melted coconut oil
  • 2 tablespoons (30 ml) pure grade A maple syrup
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the Maple Butter:
  • 4 tablespoons (60 g) unsalted butter, softened
  • 2 tablespoons (30 ml) pure maple syrup
  • Pinch of salt
  • For the Toasted Pepitas:
  • 1/3 cup (45 g) raw pepitas (pumpkin seeds)
  • 1 teaspoon light olive oil or avocado oil
  • Pinch of sea salt

Instructions

  1. Heat a dry skillet over medium heat. Add the pepitas and toast, stirring frequently, for about 3-5 minutes until golden and fragrant. Drizzle with oil and sprinkle salt, toss to coat, then set aside to cool.
  2. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  3. In a large bowl, whisk together pumpkin puree, sourdough starter, brown sugar, egg, oil, and maple syrup until smooth and well combined (about 2-3 minutes).
  4. In a separate bowl, sift or whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing; some lumps are okay.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle toasted pepitas evenly over the surface, pressing lightly to stick.
  7. Bake for 50-60 minutes, checking at 50 minutes with a toothpick. If it comes out clean or with a few moist crumbs, it’s done. Tent with foil if pepitas brown too quickly.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  9. While the bread cools, beat softened butter with maple syrup and a pinch of salt until creamy and spreadable.
  10. Slice the bread warm or at room temperature and slather generously with maple butter. Optionally, sprinkle more toasted pepitas on top.

Notes

Use a bubbly, active sourdough starter for best rise and flavor. Avoid overmixing to keep the crumb tender. Toast pepitas carefully to avoid burning. Spread maple butter while bread is warm for best flavor. Baking times may vary; check with a toothpick at 50 minutes. For gluten-free, substitute half the flour with almond or oat flour. For dairy-free, use plant-based butter in maple butter.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread, maple butter, toasted pepitas, fall bread, cozy bread, sourdough baking, pumpkin spice bread

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