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Cozy Maple Pumpkin Sourdough Bread: Easy Homemade Recipe

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This easy homemade maple pumpkin sourdough bread combines the tangy complexity of sourdough with the cozy sweetness of fall. With a tender, velvety crumb and crisp golden crust, it’s perfect for breakfast, brunch, or a comforting snack.

Ingredients

Scale
  • 100g (about 1/2 cup) active sourdough starter (fed and bubbly)
  • 250g (about 1 cup + 2 tbsp) pumpkin puree (not pumpkin pie filling)
  • 80g (about 1/4 cup) pure maple syrup
  • 50g (about 1/4 cup) unsalted butter, melted and slightly cooled
  • 300g (about 2 1/2 cups) all-purpose flour
  • 100g (about 3/4 cup) whole wheat flour
  • 6g (about 1 tsp) fine sea salt
  • 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
  • 60g (about 1/4 cup) warm water (if needed, to adjust hydration)

Instructions

  1. Mix the Wet Ingredients (8:00 AM): In your large mixing bowl, combine the active sourdough starter, pumpkin puree, maple syrup, and melted butter. Stir until it’s a uniform, smooth orange color.
  2. Add the Dry Ingredients (8:05 AM): Add the all-purpose flour, whole wheat flour, salt, and pumpkin pie spice to the bowl. Mix with your wooden spoon until a shaggy dough forms.
  3. Rest and Hydrate (8:10 AM): Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse).
  4. First Set of Stretch and Folds (8:40 AM): Wet your hands slightly. 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 rest for 30 minutes.
  5. Second Set of Stretch and Folds (9:10 AM): Repeat the stretch and fold process exactly as before. Cover and rest for another 30 minutes.
  6. Third Set of Stretch and Folds (9:40 AM): Do one more round of stretch and folds. Cover and let it bulk ferment at room temperature for 4-6 hours, or until nearly doubled in size.
  7. Shape the Loaf (Around 2:00 PM): Lightly flour your work surface. Turn the dough out gently. Pat it into a rectangle, then fold the short ends into the center like a letter. Roll it up from one long side, tucking the seam underneath. Place it seam-side down in your greased loaf pan.
  8. Final Proof (2:10 PM): Cover the pan with plastic wrap and let it proof for 2-3 hours, or until the dough has risen about 1 inch above the rim of the pan.
  9. Preheat and Score (Around 4:30 PM): About 30 minutes before baking, preheat your oven to 375°F (190°C). Just before baking, use a sharp knife or a bread lame to score the top of the loaf with a shallow slash.
  10. Bake (5:00 PM): Bake for 45-55 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it with foil after 30 minutes. The internal temperature should read 200°F (93°C).
  11. Cool (5:00 PM): Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Don’t skip the autolyse (30-minute rest). Watch your hydration: if dough is too stiff, add warm water a tablespoon at a time; if too wet, add a sprinkle of flour. Temperature affects fermentation time; watch the dough, not the clock. Always grease the pan or use parchment paper. Use a kitchen scale for consistent results. For a vegan version, swap butter for coconut oil. For a gluten-free version, use a gluten-free bread flour blend.

Nutrition

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

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