Print

Flavorful Sourdough Pumpkin Bread Easy Recipe with Maple Glaze and Candied Pepitas

sourdough pumpkin bread - featured image
Print Recipe

A cozy sourdough pumpkin bread with a subtle tang, warm spices, sticky maple glaze, and crunchy candied pepitas, perfect for fall gatherings and comforting snacks.

Ingredients

Scale
  • 100g (⅓ cup) active sourdough starter
  • 250g (2 cups) all-purpose flour
  • 50g (⅓ cup) whole wheat flour
  • 200g (¾ cup) pure pumpkin puree
  • 150g (¾ cup packed) brown sugar
  • 2 large eggs, room temperature
  • 115g (½ cup) unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 60ml (¼ cup) pure maple syrup
  • 60g (½ cup) powdered sugar
  • 50g (⅓ cup) candied pepitas (pumpkin seeds tossed with sugar and toasted)
  • 15g (1 tbsp) butter, melted (for glaze)

Instructions

  1. Feed your sourdough starter about 8-12 hours before baking to get it active and bubbly.
  2. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
  3. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk eggs, pumpkin puree, brown sugar, melted butter, vanilla extract, and active sourdough starter until smooth.
  5. Gently fold the wet mixture into the dry ingredients using a spatula until just combined; avoid overmixing.
  6. Pour batter into the prepared loaf pan and smooth the top evenly.
  7. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter. Tent with foil if top browns too fast.
  8. While baking, heat a small skillet over medium heat. Toss pumpkin seeds with 1 tbsp sugar and toast, stirring frequently, until glossy and fragrant (3-5 minutes). Set aside to cool.
  9. In a small saucepan, gently warm maple syrup, powdered sugar, and melted butter over low heat. Stir until smooth and just thickened; do not boil.
  10. When bread is warm out of the oven, drizzle maple glaze evenly over the top.
  11. Sprinkle toasted candied pepitas over the glaze and press lightly to adhere.
  12. Transfer loaf to a cooling rack and let cool completely before slicing.

Notes

Feed sourdough starter 8-12 hours before baking for best rise. Avoid overmixing batter to keep bread tender. Start checking bread at 50 minutes to prevent overbaking. Glaze bread while warm for best absorption. Toast pepitas just before use to maintain crunch. Bread flavor improves after resting overnight. For gluten-free, use gluten-free flour blend and xanthan gum. For vegan, replace eggs with flax eggs and butter with coconut oil or vegan butter; use maple syrup or agave for glaze.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread recipe, maple glaze, candied pepitas, fall baking, sourdough bread, pumpkin spice bread

Find it online: https://lucastable.com/flavorful-sourdough-pumpkin-bread-easy-recipe-with-maple-glaze-and-candied-pepitas/