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Tender Sourdough Pumpkin Bread Recipe with Easy Pepita Crunch Topping

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A tender and moist sourdough pumpkin bread with a subtle tang and a crunchy pepita topping, perfect for quick and cozy fall baking.

Ingredients

Scale
  • 1 cup (240 ml) active sourdough starter (fed and bubbly)
  • 1 cup (240 g) pumpkin purée (canned or fresh, unsweetened)
  • 1/2 cup (120 ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (200 g) brown sugar (preferably light)
  • 1 1/2 cups (190 g) all-purpose flour (can swap for whole wheat or gluten-free blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Pepita Crunch Topping:
  • 1/3 cup (50 g) raw pepitas (pumpkin seeds)
  • 2 tablespoons brown sugar
  • 1 tablespoon melted butter (or coconut oil for dairy-free)
  • Pinch of sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or oil and line it with parchment paper.
  2. In a large bowl, whisk together the sourdough starter, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth, about 3-4 minutes.
  3. In a separate bowl, sift together the flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gently fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
  5. In a small bowl, mix the pepitas, brown sugar, melted butter, and sea salt until the pepitas are evenly coated.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the pepita topping evenly over the batter.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 45 minutes and cover with foil if the topping browns too fast.
  8. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Notes

Avoid overmixing the batter to keep the bread tender. Use an oven thermometer to maintain steady temperature. Cover the pepita topping with foil if it browns too quickly. For a milder sourdough tang, feed your starter a few hours before mixing. Substitute oil with applesauce to reduce fat, or add nuts for extra crunch. Gluten-free and vegan adaptations are possible.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread, pepita topping, quick bread, fall baking, easy pumpkin bread, sourdough baking

Find it online: https://novanosh.com/tender-sourdough-pumpkin-bread-recipe-with-easy-pepita-crunch-topping/