Description
This honey pumpkin sourdough bread delivers real sourdough tang and chewy texture in just one hour using a quick-ferment method with instant yeast and pumpkin puree. It’s perfect for fall gatherings and busy bakers who want homemade bread without the long wait.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- ½ cup (120g) pumpkin puree
- ¼ cup (85g) honey
- ½ cup (120g) sourdough starter (active or discard)
- ½ cup (120ml) warm water (about 100°F)
- 1 teaspoon instant yeast
- 1½ teaspoons fine sea salt
- 2 tablespoons melted butter or olive oil
- 2 tablespoons pumpkin seeds (pepitas) for topping (optional)
- Pinch of flaky sea salt for topping (optional)
- Extra honey for brushing (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
- In a large bowl, whisk together 3 cups all-purpose flour, 1½ teaspoons salt, and 1 teaspoon instant yeast.
- In a separate bowl or liquid measuring cup, whisk together ½ cup warm water, ½ cup pumpkin puree, ¼ cup honey, ½ cup sourdough starter, and 2 tablespoons melted butter until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. Knead gently inside the bowl for about 2 minutes until the dough comes together into a cohesive ball. It will be slightly sticky.
- Cover the bowl with plastic wrap or a damp towel and let it rest for 10 minutes.
- Turn the dough out onto a lightly floured surface. Shape it into a loaf by folding edges toward the center, then flipping seam-side down. Cup your hands around the dough and rotate to create surface tension. Place seam-side down into the prepared loaf pan.
- Cover the pan loosely with plastic wrap or a towel. Let it rise in a warm spot for 20-25 minutes until just above the rim of the pan.
- Uncover the dough. Score a shallow line down the center lengthwise (about ½ inch deep). Brush the top lightly with water or melted butter, then sprinkle with pumpkin seeds and a pinch of flaky sea salt if using.
- Bake on the middle rack for 30-35 minutes until deep golden brown and a toothpick inserted in the center comes out clean (internal temperature 190-200°F). If browning too quickly, tent with foil after 20 minutes.
- Remove from oven and cool in the pan for 10 minutes. Use parchment overhang to lift the loaf onto a wire rack. Brush with extra honey while warm if desired. Cool completely (at least 30 minutes) before slicing.
Notes
For a vegan version, use melted coconut oil instead of butter and replace honey with agave or maple syrup. For gluten-free, use a 1:1 gluten-free all-purpose flour blend and add 1 teaspoon xanthan gum if not included. The sourdough tang deepens after a day or two. Store wrapped at room temperature for up to 3 days; do not refrigerate. Freeze sliced for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 9
- Sodium: 350
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: honey pumpkin sourdough, quick sourdough, pumpkin bread, sourdough bread, fall baking, 1-hour bread