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Perfect Discard Pumpkin Sourdough Bread with Crunchy Pepitas

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This soft and tender pumpkin sourdough bread uses up your discard and features a crunchy pepita crust. It’s the perfect fall bake that’s not too sweet, with a mild earthy sweetness that pairs beautifully with the tangy sourdough.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (120g) whole wheat flour
  • 1 cup (240g) sourdough discard, unfed
  • ¾ cup (180g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) warm water (about 80°F/27°C)
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) honey or maple syrup
  • 1½ teaspoons (9g) fine sea salt
  • 1 teaspoon (3g) active dry yeast
  • ½ cup (60g) pepitas (pumpkin seeds), plus extra for topping
  • Optional: 1 teaspoon pumpkin pie spice or cinnamon, ¼ teaspoon black pepper

Instructions

  1. Toast the pepitas: In a small skillet over medium heat, toast the pepitas for 2-3 minutes, shaking frequently, until they start to pop and smell nutty. Set aside to cool completely.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, and yeast (if using).
  3. Combine the wet ingredients: In a separate bowl or measuring cup, whisk together the sourdough discard, pumpkin puree, warm water, olive oil, and honey (or maple syrup) until smooth.
  4. Bring it together: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until a shaggy, sticky dough forms. Scrape down the sides of the bowl.
  5. Fold in the pepitas: Add the cooled, toasted pepitas to the dough and fold them in gently until evenly distributed. Do not overmix.
  6. First rise (bulk fermentation): Cover the bowl with plastic wrap or a damp kitchen towel. Let it sit at room temperature (around 70°F/21°C) for 1½ to 2 hours, or until doubled in size.
  7. Shape the dough: Lightly flour your work surface. Turn the dough out and gently pat it into an 8×10 inch rectangle. Fold the short ends into the center like a letter, then roll it up from the long side, tucking the seam underneath.
  8. Second rise: Place the shaped dough into a parchment-lined 9×5 inch loaf pan, seam side down. Cover loosely and let it rise for 45 minutes to 1 hour, or until it has risen about 1 inch above the rim of the pan.
  9. Preheat the oven: About 20 minutes before the second rise is done, preheat your oven to 375°F (190°C) with a rack in the center position.
  10. Score and top: Just before baking, score a shallow line down the center of the loaf. Brush the top with water or olive oil, then sprinkle extra pepitas on top and press them in gently.
  11. Bake: Place the loaf pan in the oven and bake for 40-45 minutes, until the internal temperature reaches 200°F (93°C) and the top is deep golden brown.
  12. Cool completely: Remove the bread from the pan immediately and transfer to a cooling rack. Let it cool for at least 2 hours before slicing.

Notes

Don’t skip toasting the pepitas for best crunch and flavor. If the top browns too quickly, tent with foil for the last 10-15 minutes. For a yeast-free version, omit yeast and extend bulk fermentation to 4-6 hours. Store in a paper bag at room temperature for up to 3 days, or freeze sliced for up to 3 months.

Nutrition

Keywords: pumpkin sourdough bread, discard recipe, sourdough discard, pepita bread, fall baking, pumpkin bread, sourdough bread

Find it online: https://elvafood.com/perfect-discard-pumpkin-sourdough-bread-with-crunchy-pepitas/