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Perfect Pumpkin Sourdough Bread with Crunchy Pepitas

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This isn’t your average pumpkin bread. It’s real sourdough—fermented, tangy, and deeply satisfying—with pumpkin puree woven right into the dough. The crust cracks beautifully, the crumb is soft but structured, and toasted pepitas add a salty crunch to every slice.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g pumpkin puree (about 3/4 cup)
  • 100g active sourdough starter (about 1/2 cup)
  • 200g lukewarm water (about 3/4 cup)
  • 30g unsalted butter, softened (about 2 tablespoons)
  • 10g fine sea salt (about 1 1/2 teaspoons)
  • 50g raw pepitas, plus extra for topping (about 1/3 cup)

Instructions

  1. Mix the Dough (9:00 AM): In a large bowl, combine 500g bread flour and 200g pumpkin puree. Add 200g lukewarm water and 100g active sourdough starter. Mix with your hands or a dough whisk until no dry flour remains. The dough will feel stiff and shaggy. Let it rest for 30 minutes.
  2. Add the Salt and Butter (9:30 AM): Sprinkle 10g fine sea salt over the dough. Add 30g softened butter. Squeeze and fold the dough until the salt and butter are fully incorporated, about 3-4 minutes.
  3. Bulk Fermentation with Stretch and Folds (9:45 AM to 1:45 PM): Over the next 4 hours, perform a series of stretch and folds every 30 minutes. Wet your hands slightly. Grab one side of the dough, stretch it upward, and fold it over the top. Rotate the bowl a quarter turn and repeat four times total per session. After the fourth fold (around 11:30 AM), fold in 50g pepitas.
  4. Shape the Dough (2:00 PM): Turn the dough out onto a lightly floured surface. Gently shape it into a round boule by folding the edges toward the center, then flipping it seam-side down. Use a bench scraper to create tension on the surface.
  5. Final Proof in the Banneton (2:15 PM): Lightly flour your banneton or lined bowl. Place the dough seam-side up. Cover with a clean kitchen towel and let it proof at room temperature for 2 hours, or refrigerate overnight (12-14 hours) for more developed flavor.
  6. Preheat the Oven (4:00 PM or next morning): Place your Dutch oven in the oven and preheat to 500°F. Let it heat for at least 30 minutes.
  7. Score and Bake (4:30 PM): Carefully remove the hot Dutch oven. Place a piece of parchment paper over the banneton and invert the dough onto it. Score the top with a deep slash (about 1/2 inch deep). Sprinkle extra pepitas over the top and gently press them in. Lower the dough into the Dutch oven using the parchment as a sling. Cover and bake at 500°F for 20 minutes. Reduce temperature to 450°F, remove the lid, and bake for another 25-30 minutes until crust is deep amber and internal temperature …
  8. Cool Completely (5:20 PM onward): Transfer the bread to a wire rack. Let it cool completely before slicing, at least 2 hours.

Notes

Pumpkin puree varies in water content; if dough is too sticky, give it time to absorb moisture during autolyse and folds. For best results, toast pepitas lightly before adding. Use the finger dent test to check proofing readiness. Flavor improves on day two.

Nutrition

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

Find it online: https://merrymorsel.com/perfect-pumpkin-sourdough-bread-with-crunchy-pepitas/