Cozy Pumpkin Sourdough Bread Recipe Easy Homemade with Maple Butter Spread
A cozy and comforting pumpkin sourdough bread with a tender crumb and a sweet maple butter spread, perfect for autumn mornings and easy to make with simple pantry ingredients.
- Prep Time: 15 minutes (plus 4-6 hours starter activation and 4-5 hours bulk fermentation)
- Cook Time: 40-45 minutes
- Total Time: 5-6 hours active time plus proofing and cooling (including starter activation and fermentation)
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread, Breakfast
- Cuisine: American
Ingredients
- 150g (about ½ cup) active sourdough starter
- 350g (about 2 ¾ cups) all-purpose flour (or bread flour for chewier texture)
- 120g (½ cup) pumpkin puree, unsweetened (canned or homemade)
- 200ml (about ¾ cup plus 1 tbsp) warm water (around 80°F / 27°C)
- 2 tbsp maple syrup (Grade A amber preferred)
- 1 ½ tsp salt (sea salt or kosher salt)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 30g (2 tbsp) unsalted butter, melted
- For maple butter spread:
- 100g (about 7 tbsp) unsalted butter, softened
- 2 tbsp pure maple syrup
- Pinch of sea salt
Instructions
- Activate your sourdough starter about 4-6 hours before baking by feeding it until bubbly and doubled in size.
- In a large bowl, combine 150g active sourdough starter, 120g pumpkin puree, 200ml warm water, 2 tbsp maple syrup, and 30g melted butter. Stir gently until combined.
- In a separate bowl, whisk together 350g all-purpose flour, 1 ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg. Gradually add to the wet mixture and stir until a shaggy dough forms.
- Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 4-5 hours. Every hour, perform a gentle stretch and fold on all four sides.
- Lightly flour your work surface, turn out the dough, and shape it into a round loaf. Place seam-side up into a floured proofing basket or bowl lined with a floured towel.
- Cover and let the dough rest for 1-2 hours at room temperature, or refrigerate overnight up to 12 hours for a slower rise.
- Preheat oven to 450°F (230°C) with a Dutch oven or cast iron skillet inside for at least 30 minutes.
- Transfer dough to parchment-lined baking sheet or hot Dutch oven, seam-side down. Score the top with shallow slashes.
- Cover (if using Dutch oven) and bake for 20 minutes. Remove lid and bake for an additional 20-25 minutes until deep golden brown.
- Cool bread completely on a wire rack for at least 1 hour before slicing.
- Make maple butter spread by beating 100g softened butter with 2 tbsp maple syrup and a pinch of sea salt until fluffy. Serve with warm or room temperature bread slices.
Notes
If dough is too sticky while shaping, sprinkle a little flour on hands but avoid adding too much. Let bread cool completely before slicing to avoid gummy texture. Use a lively, well-fed starter for best rise and flavor. Adjust water slightly if dough feels too wet due to pumpkin moisture. Baking in a Dutch oven traps steam for a better crust; if unavailable, use a pan of hot water in the oven. Maple butter spread can be stored in fridge up to one week.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 150170
- Sugar: 3
- Sodium: 350
- Fat: 3
- Saturated Fat: 1.8
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: pumpkin sourdough bread, maple butter spread, autumn bread, homemade sourdough, easy pumpkin bread, cozy bread recipe