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Easy Homemade Pumpkin Sourdough Bread Recipe + Maple Butter

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A forgiving and flavorful sourdough bread infused with pumpkin puree and warm autumn spices, served with a whipped maple butter that transforms every slice into a cozy treat.

Ingredients

Scale
  • 100g active sourdough starter
  • 400g bread flour
  • 100g whole wheat flour
  • 150g pumpkin puree
  • 200g water, room temperature
  • 10g fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup (1 stick) unsalted butter, softened
  • 3 tbsp pure maple syrup
  • a pinch flaky sea salt

Instructions

  1. Mix the Dough: In a large bowl, combine the active sourdough starter with water and pumpkin puree. Stir until mostly combined. Add bread flour, whole wheat flour, and all spices. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
  2. Add the Salt: Sprinkle salt over the dough. Wet your hands and pinch the dough, folding it over itself to incorporate the salt. Cover and rest for another 30 minutes.
  3. Bulk Fermentation: Perform stretch and folds every 30 minutes for the first 2 hours. Then let the dough rest for 6-8 hours at room temperature (72°F/22°C) until puffy, jiggly, and about 50% larger.
  4. Shape the Dough: Lightly flour your work surface. Gently turn out the dough. Fold top edge toward center, then bottom, then sides to create a tight ball. Flip seam-side down and cup the dough, dragging it toward you to create surface tension. Place seam-side up into a floured banneton or lined bowl.
  5. Cold Proof: Cover and refrigerate for 12-16 hours.
  6. Bake: Place Dutch oven in oven and preheat to 500°F (260°C) for at least 30 minutes. Carefully remove Dutch oven. Flip dough onto parchment paper, score the top, and lower into Dutch oven using parchment. Cover and bake 25 minutes. Remove lid, reduce oven to 450°F (230°C), and bake 20-25 minutes more until deep golden brown and internal temperature reaches 200°F (93°C). Cool completely on a wire rack for at least 2 hours.
  7. Make Maple Butter: In a small bowl, beat softened butter with a fork or hand mixer until fluffy. Add maple syrup and a pinch of flaky salt. Mix until smooth and creamy.

Notes

The pumpkin puree extends the fermentation window, giving flexibility. For a dairy-free option, use vegan butter for the maple butter. If your kitchen is cold, bulk fermentation may take 8-10 hours. Do not skip the cold proof for best flavor and crumb. Let bread cool completely before slicing to avoid gummy texture.

Nutrition

Keywords: pumpkin sourdough bread, sourdough bread recipe, pumpkin bread, maple butter, fall baking, homemade bread, sourdough with pumpkin

Find it online: https://spoonmira.com/easy-homemade-pumpkin-sourdough-bread-recipe-plus-maple-butter/