Print

Cozy Sourdough Pumpkin Bread Recipe with Cinnamon Honey Butter and Pepitas

sourdough pumpkin bread - featured image
Print Recipe

A warm, comforting sourdough pumpkin bread with a tender crumb, topped with crunchy pepitas and served with a sweet-spicy cinnamon honey butter. Perfect for cozy fall mornings or casual treats.

Ingredients

Scale
  • 1 cup (240g) sourdough starter (active and bubbly)
  • 1 1/2 cups (360g) canned pumpkin puree (not pumpkin pie filling)
  • 2/3 cup (135g) brown sugar, packed (preferably dark brown sugar)
  • 1/3 cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/4 cup (30g) raw pepitas (pumpkin seeds), lightly toasted
  • 1 tbsp coarse sugar (optional)
  • 1/2 cup (115g) unsalted butter, softened (for cinnamon honey butter)
  • 3 tbsp honey
  • 1 tsp ground cinnamon (for cinnamon honey butter)
  • Pinch of salt (for cinnamon honey butter)

Instructions

  1. Prepare the batter: In a large bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, oil, and eggs until smooth and well combined.
  2. Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. Mix dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula until no dry flour remains. Do not overmix.
  4. Prepare the loaf pan: Lightly grease a 9×5 inch loaf pan with butter or oil, then sprinkle a few pepitas on the bottom.
  5. Pour and top: Transfer the batter to the loaf pan, smooth the top, scatter remaining pepitas over the surface, and sprinkle with coarse sugar if using.
  6. Bake the bread: Preheat oven to 350°F (175°C). Bake on the middle rack for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the loaf: Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  8. Make the cinnamon honey butter: Beat softened butter with honey, cinnamon, and a pinch of salt until creamy. Refrigerate until ready to serve.

Notes

Use an active, bubbly sourdough starter for best rise and flavor. Fold ingredients gently to avoid tough bread. Lightly toast pepitas before adding for extra crunch. If you don’t have a sourdough starter, substitute with 1 tsp baking powder and 1 tsp vinegar. For dairy-free, use vegan butter and coconut oil in the cinnamon honey butter. Cool bread completely before slicing to prevent sogginess.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread recipe, cinnamon honey butter, pepitas, fall baking, cozy bread, sourdough baking, pumpkin puree bread

Find it online: https://noshbelle.com/cozy-sourdough-pumpkin-bread-recipe-with-cinnamon-honey-butter-and-pepitas/