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Perfect Maple Pumpkin Sourdough Bread: Easy Fall Recipe

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This perfect maple pumpkin sourdough bread is a happy accident born from a messy counter and a hungry family. It’s got that tangy sourdough backbone that plays so well with the sweet maple and earthy pumpkin, with a soft but sturdy texture perfect for toasting or eating warm with butter.

Ingredients

Scale
  • 1 cup (240g) active sourdough starter
  • 1 cup (240ml) pumpkin puree
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60ml) melted coconut oil or unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 tablespoons pepitas (pumpkin seeds) (optional)
  • 1 tablespoon coarse sugar (optional)
  • Extra maple syrup for brushing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5 loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a large bowl, whisk together the active sourdough starter, pumpkin puree, maple syrup, melted coconut oil (or butter), eggs, and vanilla extract until smooth and well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Smooth the top gently.
  6. If using, sprinkle pepitas and coarse sugar evenly over the top. Press them in lightly. Brush the top with extra maple syrup.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for the last 15 minutes.
  8. Cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack.
  9. Cool completely before slicing (at least 1 hour).

Notes

For best results, use a bubbly, recently fed sourdough starter at room temperature. Blot pumpkin puree with a paper towel to remove excess moisture. Let the batter rest for 10 minutes before baking. Do not open the oven door for the first 30 minutes. The bread tastes even better on the second day.

Nutrition

Keywords: sourdough bread, pumpkin bread, maple pumpkin bread, fall recipe, sourdough pumpkin bread, easy fall bread

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