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Cozy Pumpkin Sourdough Bread Recipe with Easy Creamy Maple Butter Spread

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A comforting fall bread combining earthy pumpkin with tangy sourdough starter, paired with a creamy maple butter spread for a cozy, satisfying treat.

Ingredients

Scale
  • 1 cup (240 ml) active sourdough starter, bubbly and fed within 6-8 hours
  • ¾ cup (180 g) pumpkin puree, canned or homemade
  • 3 cups (360 g) all-purpose flour, plus extra for dusting (can swap half for whole wheat)
  • ¾ cup (180 ml) warm water, about 80°F (27°C)
  • 2 tbsp (25 g) brown sugar
  • 1½ tsp (9 g) salt
  • 1 tsp (2 g) ground cinnamon
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (0.5 g) ground ginger
  • 2 tbsp (28 g) unsalted butter, melted
  • For the creamy maple butter spread:
  • ½ cup (113 g) unsalted butter, softened to room temperature
  • 2 tbsp (30 ml) pure maple syrup
  • A pinch of sea salt

Instructions

  1. Feed your sourdough starter about 6-8 hours before baking until bubbly and doubled in size.
  2. In a large mixing bowl, combine active starter, pumpkin puree, warm water, and melted butter. Whisk gently until smooth.
  3. Add all-purpose flour, brown sugar, salt, cinnamon, nutmeg, and ginger. Stir until a shaggy dough forms.
  4. Cover the bowl loosely with a damp cloth and let rest for 30 minutes (autolyse).
  5. Every 30 minutes over the next 2 hours, perform gentle folds: reach under the dough, stretch upwards, and fold over. Repeat 4 times per session.
  6. After bulk fermentation (about 4 hours at room temp or overnight in fridge), tip dough onto floured surface and shape into a tight round boule.
  7. Place shaped dough into a floured banneton or bowl lined with a floured tea towel. Cover and proof for 1-2 hours at room temperature until it springs back slowly when poked.
  8. Preheat oven with Dutch oven inside to 450°F (230°C) for at least 30 minutes.
  9. Carefully turn dough onto parchment paper, score the top with a sharp knife or lame, then transfer into hot Dutch oven. Cover and bake for 20 minutes.
  10. Remove lid and bake another 15-20 minutes until crust is deep golden and crisp; internal temperature should reach about 205°F (96°C).
  11. Transfer bread to wire rack and cool completely for at least 2 hours before slicing.
  12. To make creamy maple butter, beat softened butter with maple syrup and a pinch of sea salt until fluffy and smooth.

Notes

If dough feels too sticky, sprinkle flour sparingly during handling to avoid drying out the bread. Use steam in baking by covering with a Dutch oven or placing a pan of hot water in the oven to develop a crisp crust. Cool bread completely before slicing to avoid gummy crumb. For dairy-free butter spread, substitute butter with coconut oil or plant-based margarine. For gluten-free adaptation, replace half the flour with gluten-free blend and add xanthan gum.

Nutrition

Keywords: pumpkin sourdough bread, pumpkin bread, sourdough bread, maple butter spread, fall bread, cozy bread, homemade bread, easy sourdough

Find it online: https://blixfood.com/cozy-pumpkin-sourdough-bread-recipe-with-easy-creamy-maple-butter-spread/