Print

Cozy Sourdough Pumpkin Bread Recipe with Easy Crunchy Seed Crust

sourdough pumpkin bread - featured image
Print Recipe

A cozy sourdough pumpkin bread featuring a crunchy seed crust that balances tangy sourdough, warm spices, and nutty toasted seeds for a comforting fall treat.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 300g (2 ½ cups) all-purpose flour
  • 50g (⅓ cup) whole wheat flour
  • 200g (¾ cup) pure pumpkin puree
  • 75g (⅓ cup) brown sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 60g (4 tbsp) unsalted butter, softened
  • 120ml (½ cup) milk, room temperature
  • 1 large egg, room temperature
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 1 tbsp chia seeds (optional)
  • Optional add-ins: ¼ cup chopped walnuts or pecans, or raisins

Instructions

  1. Activate your sourdough starter: Ensure it is bubbly and active, about 4-6 hours after feeding. (10 minutes prep)
  2. Mix dry ingredients: In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, ground cinnamon, nutmeg, and salt. Stir well. (5 minutes)
  3. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, softened butter, milk, and egg until smooth. (5 minutes)
  4. Make the dough: Add wet ingredients and sourdough starter to dry mix. Mix with wooden spoon or dough whisk until sticky dough forms. (5-7 minutes)
  5. First rise: Cover bowl loosely and let dough rest at room temperature for 3-4 hours until puffed and slightly risen. (Can be extended overnight in fridge)
  6. Prepare seed crust: Toast sunflower, pumpkin, sesame, and chia seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Cool.
  7. Shape the loaf: Lightly flour work surface, tip dough out, fold over itself a couple times, shape into loaf to fit greased 9×5-inch pan. (10 minutes)
  8. Apply seed crust: Brush loaf top lightly with water or milk, sprinkle toasted seeds generously, pressing gently to adhere. (5 minutes)
  9. Final rise: Cover loaf loosely and let rise 1-2 hours at room temperature until puffy but not doubled.
  10. Bake the bread: Preheat oven to 350°F (175°C). Bake loaf on middle rack for 45-50 minutes until seed crust is golden and toothpick comes out clean.
  11. Cool completely: Remove bread from pan and transfer to wire rack. Cool at least 1 hour to set crumb and keep crust crunchy.

Notes

Use active sourdough starter for best rise and flavor. Toast seeds before topping to ensure a crunchy crust. Brush loaf with milk or water to help seeds stick. Tent with foil if crust browns too fast. Cool bread completely on a wire rack to keep crust crisp. For dairy-free, substitute butter and milk with plant-based alternatives. Optional add-ins like nuts or raisins can be folded in for extra texture.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread recipe, crunchy seed crust, fall baking, cozy bread, sourdough bread, pumpkin spice bread

Find it online: https://fizzlefork.com/cozy-sourdough-pumpkin-bread-recipe-with-easy-crunchy-seed-crust/