Print

Flavorful Maple Glazed Pepita Pumpkin Sourdough Loaf

maple glazed pepita pumpkin sourdough loaf - featured image
Print Recipe

A cozy fall bread combining tangy sourdough, earthy pumpkin, crunchy toasted pepitas, and a sticky maple glaze for a deliciously unique loaf.

Ingredients

Scale
  • 150g (5.3 oz) active sourdough starter (100% hydration)
  • 350g (2 ¾ cups) all-purpose flour
  • 50g (⅓ cup) whole wheat flour
  • 150g (½ cup) pure pumpkin puree
  • 180ml (¾ cup) warm water (around 75°F / 24°C)
  • 40ml (2 ½ tbsp) maple syrup
  • 9g (1 ½ tsp) sea salt
  • 3g (1 tsp) instant yeast (optional)
  • 60g (½ cup) pepitas (raw pumpkin seeds), toasted
  • 30ml (2 tbsp) pure maple syrup (for glaze)
  • 15g (1 tbsp) unsalted butter, melted (for glaze)
  • Pinch of sea salt flakes (for topping)

Instructions

  1. Activate your starter by feeding it 8 to 12 hours before baking until bubbly and active, measuring 150g (5.3 oz).
  2. In a large bowl, whisk together 350g (2 ¾ cups) all-purpose flour, 50g (⅓ cup) whole wheat flour, and 9g (1 ½ tsp) sea salt.
  3. In a separate bowl, mix 150g (½ cup) pumpkin puree, 180ml (¾ cup) warm water, 40ml (2 ½ tbsp) maple syrup, and the active starter until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy, sticky dough forms.
  5. Cover the bowl with a damp towel or plastic wrap and let rest for 30 minutes (autolyse).
  6. If using, sprinkle 3g (1 tsp) instant yeast over the dough and knead lightly to combine.
  7. Turn dough onto a floured surface and knead gently for 5-7 minutes until elastic and smooth, or use stretch and fold method every 30 minutes over 2 hours.
  8. Place dough in a lightly oiled bowl, cover, and let rise at room temperature (around 70°F / 21°C) for 3-4 hours until doubled.
  9. Gently deflate dough and shape into a tight round loaf. Place seam-side up in a floured proofing basket or lined bowl.
  10. Cover and proof for 1-2 hours at room temperature, or refrigerate overnight for slower fermentation and deeper flavor.
  11. Preheat oven to 450°F (230°C) with a baking stone or sheet inside about 45 minutes before baking.
  12. Toast 60g (½ cup) pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned; set aside.
  13. Invert loaf carefully onto parchment paper, score a few slashes on top with a sharp blade, and slide onto the hot baking stone.
  14. Bake for 25 minutes at 450°F (230°C).
  15. Reduce oven temperature to 400°F (200°C) and bake for an additional 15-20 minutes until crust is deep golden and loaf sounds hollow when tapped.
  16. Cool loaf completely on a rack.
  17. Mix 30ml (2 tbsp) maple syrup with 15g (1 tbsp) melted butter to make glaze.
  18. Brush glaze over the cooled loaf, sprinkle toasted pepitas and a pinch of sea salt flakes on top.
  19. Let glaze set for 10 minutes before slicing to allow flavors to meld and texture to stabilize.

Notes

Use a lively, bubbly sourdough starter for best rise; add instant yeast if starter is sluggish. Be careful not to over-hydrate dough; it should be tacky but not overly wet. Score loaf deeply for proper expansion. Use steam in oven for crusty exterior by placing a pan of hot water or spritzing oven walls. Toast pepitas carefully to avoid burning. Brush glaze only after loaf is completely cooled to prevent melting. Slow proofing overnight in fridge enhances flavor and texture. Let glaze set before slicing to avoid gummy texture.

Nutrition

Keywords: pumpkin bread, sourdough bread, maple glaze, pepitas, fall bread, homemade bread, autumn recipe, easy sourdough, pumpkin sourdough

Find it online: https://milacook.com/flavorful-maple-glazed-pepita-pumpkin-sourdough-loaf-recipe-easy-homemade-fall-bread/