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Brown Butter Pumpkin Sourdough Bread: Easy Homemade Recipe

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This brown butter pumpkin sourdough bread combines nutty brown butter and earthy pumpkin with the tangy chew of sourdough for a deeply flavorful, moist loaf that’s perfect for fall. It’s a patient, rewarding bake that fills your kitchen with a cozy aroma.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter (preferably European-style like Kerrygold)
  • 100g (about ½ cup) active sourdough starter (fed within 4–6 hours)
  • 150g (about ⅔ cup) 100% pure pumpkin puree (e.g., Libby’s)
  • 400g (about 3 cups) bread flour (e.g., King Arthur Bread Flour)
  • 50g (about ⅓ cup) whole wheat flour
  • 100g (about ½ cup) lukewarm water (around 80°F)
  • 10g (about 1½ teaspoons) fine sea salt
  • 50g (about ¼ cup, packed) brown sugar (light or dark)
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup toasted pepitas (optional, for topping or folding)
  • ½ cup dried cranberries or chopped pecans (optional)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the butter. Stir frequently with a silicone spatula. The butter will foam, crackle, then settle. Once golden-brown specks form at the bottom and it smells nutty, remove from heat immediately. Pour into a heat-safe bowl to cool to room temperature (yield about 85g).
  2. Mix the dough (autolyse): In a large bowl, combine bread flour, whole wheat flour, and water. Mix until no dry bits remain. Cover with a damp towel and rest for 30-45 minutes.
  3. Add the starter and brown butter: After autolyse, add active sourdough starter, cooled brown butter, pumpkin puree, brown sugar, salt, pumpkin pie spice, and cinnamon. Wet your hands and squish everything together until well combined. Cover and rest for 30 minutes.
  4. Perform stretch and folds: Over 2-3 hours, every 30 minutes, wet your hand, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat on all four sides. Do 4-6 folds total.
  5. Bulk fermentation: Let the dough rise at room temperature (70-75°F) for 4-6 hours, until increased by about 50% and bubbly/jiggly.
  6. Shape the dough: Turn dough onto a lightly floured surface. Gently shape into a round by folding edges into the center, then flip over and drag toward you to create tension. Place seam-side up in a floured banneton. Cover with a towel.
  7. Cold proof (overnight): Place banneton in the fridge for 12-18 hours.
  8. Bake: Preheat oven to 450°F with Dutch oven inside for 30 minutes. Carefully remove hot Dutch oven. Turn dough onto parchment paper, score the top, and lower into pot. Cover and bake for 30 minutes. Remove lid and bake 15-20 minutes more until deep golden brown (internal temp 200-210°F). Cool on wire rack for at least 2 hours before slicing.

Notes

Don’t skip the autolyse; watch brown butter closely to avoid burning; use lukewarm water (80°F); wet hands for stretch and folds; trust dough readiness over clock; score with confidence. Bread is even better on day two. Store at room temperature for up to 3 days; freeze slices for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, sourdough bread, fall recipe, homemade bread, artisan bread, pumpkin bread

Find it online: https://eliplate.com/brown-butter-pumpkin-sourdough-bread-easy-homemade-recipe/