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Cozy Pumpkin Sourdough Bread: Easy Fall Recipe

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A sophisticated and moist pumpkin sourdough bread featuring nutty brown butter and fresh sage. This recipe uses a tangy sourdough starter for complex flavor and a dense, comforting crumb that is perfect for fall.

Ingredients

Scale
  • 100g active sourdough starter (100% hydration, bubbly)
  • 115g unsalted butter (divided: 100g for browning, 15g for topping)
  • 240g (1 cup) 100% pure pumpkin puree
  • 2 large eggs, room temperature
  • 60g (1/4 cup) Grade B maple syrup
  • 30g (2 tablespoons) vegetable oil
  • 350g (2 ¾ cups) bread flour
  • 7g (1 ¼ teaspoons) fine sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 10–12 large fresh sage leaves
  • Coarse sea salt for sprinkling

Instructions

  1. Brown the butter: Melt 100g unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly until milk solids turn golden brown and it smells nutty. Immediately pour into a heat-proof bowl to cool slightly.
  2. Activate starter: Ensure sourdough starter is fed and active 12-24 hours prior, doubling in size.
  3. Mix wet ingredients: Whisk together cooled brown butter, pumpkin puree, eggs, maple syrup, and vegetable oil until smooth.
  4. Combine dry ingredients: Whisk together bread flour, salt, cinnamon, ginger, and nutmeg in a separate bowl.
  5. Make dough: Add dry ingredients to wet ingredients and mix until just combined. Add active sourdough starter and mix thoroughly. Wet hands and fold dough over itself a few times to develop gluten. Do not add extra flour.
  6. First rise: Cover bowl and let sit at room temperature for 4-6 hours until risen 50-75%. Perform stretch and folds every hour for the first two hours.
  7. Shape loaf: Turn dough onto a lightly floured counter. Shape into a log by folding sides into center and rolling away. Place seam-side up in a greased 8×4 loaf pan.
  8. Second rise: Cover and let rise in pan for 3-4 hours until doming an inch above the rim. Test by pressing gently; it should spring back slowly.
  9. Prepare topping: Melt 15g butter in a small pan. Add sage leaves and fry for 30 seconds until crisp. Remove sage, chop finely, and mix with melted butter.
  10. Bake: Preheat oven to 350°F (175°C). Brush loaf with sage butter mixture and sprinkle with coarse salt. Bake for 55-65 minutes until internal temperature reaches 205°F (96°C). Tent with foil if browning too fast.
  11. Cool: Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely for at least 2 hours before slicing.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin. Sticky dough is normal and ensures moisture; do not add extra flour. Brown butter carefully to avoid burning. For gluten-free, use a 1:1 blend. For vegan, use vegan butter and flax eggs. Flavors deepen after 24 hours.

Nutrition

Keywords: pumpkin sourdough bread, sage brown butter, fall baking, sourdough recipe, pumpkin bread, gluten-free option, vegan option

Find it online: https://lunafeast.com/cozy-pumpkin-sourdough-bread-easy-fall-recipe/