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Cozy Sourdough Pumpkin Bread Recipe with Maple Glaze and Pepitas Perfect for Fall

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A warm, spiced sourdough pumpkin bread with a sweet maple glaze and crunchy toasted pepitas, perfect for cozy fall mornings and gatherings.

Ingredients

  • Active sourdough starter (about 100g / 3.5 oz, bubbly and fed within 6 hours)
  • All-purpose flour (450g / 3 1/3 cups)
  • Pumpkin puree (225g / 1 cup)
  • Brown sugar (100g / 1/2 cup packed)
  • Whole milk (120ml / 1/2 cup), room temperature
  • Unsalted butter (60g / 1/4 cup), melted and cooled
  • Large egg (1), room temperature
  • Baking soda (1 tsp)
  • Ground cinnamon (1 1/2 tsp)
  • Ground nutmeg (1/2 tsp)
  • Ground ginger (1/2 tsp)
  • Salt (1/2 tsp)
  • Pure maple syrup (60ml / 1/4 cup)
  • Powdered sugar (60g / 1/2 cup), sifted
  • Unsalted butter (15g / 1 tbsp), melted
  • Vanilla extract (1/2 tsp)
  • Raw pepitas (pumpkin seeds) (50g / 1/3 cup), lightly toasted

Instructions

  1. Feed your sourdough starter about 6 hours before baking so it’s active and bubbly.
  2. Toast the pepitas in a dry skillet over medium heat for 3-5 minutes until nutty and popping; set aside to cool.
  3. In a large bowl, whisk together pumpkin puree, melted butter, milk, egg, and brown sugar until smooth. Stir in the active sourdough starter.
  4. In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined and no dry flour remains.
  6. Preheat oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan.
  7. Pour batter into the loaf pan and smooth the top. Sprinkle toasted pepitas evenly over the surface.
  8. Bake for 50-60 minutes, checking doneness with a toothpick which should come out mostly clean with a few moist crumbs.
  9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar, maple syrup, melted butter, and vanilla extract until smooth for the glaze.
  11. Once the bread is fully cooled, drizzle the maple glaze over the top and let it set for 10 minutes before slicing.

Notes

Use a bubbly, recently fed sourdough starter for best rise. Avoid overmixing the batter to keep the crumb tender. Tent the bread with foil if browning too fast. Wait until bread is fully cooled before glazing to prevent glaze from melting off. Toast pepitas carefully to avoid burning.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread, maple glaze, pepitas, fall recipe, autumn baking, cozy bread, sourdough baking

Find it online: https://bitematrix.com/cozy-sourdough-pumpkin-bread-recipe-with-maple-glaze-and-pepitas-perfect-for-fall/