Print

Cozy Pumpkin Spice Sourdough with Streusel

pumpkin spice sourdough with streusel - featured image
Print Recipe

This cozy pumpkin spice sourdough with streusel combines tangy sourdough, sweet pumpkin, and a buttery streusel topping for a perfect fall bread. It’s a quick and easy sourdough recipe that delivers a tender crumb and a crispy crust, ideal for breakfast, brunch, or dessert.

Ingredients

Scale
  • 100g active sourdough starter (bubbly and doubled in size)
  • 200g pumpkin puree (not pumpkin pie filling)
  • 350g bread flour
  • 50g whole wheat flour
  • 100g warm water (around 85°F)
  • 50g unsalted butter, softened
  • 60g brown sugar, packed (dark for deeper flavor)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (Vietnamese cinnamon recommended)
  • 1 ½ teaspoons fine sea salt
  • 60g all-purpose flour (for streusel)
  • 50g brown sugar (for streusel)
  • 40g cold unsalted butter, cubed (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • 30g pecans, chopped (optional, for streusel)

Instructions

  1. Feed your starter 8-12 hours before mixing: combine 50g starter, 100g flour, and 100g water. Let sit at room temperature until doubled and bubbly (passes float test).
  2. In a large bowl, combine 100g active starter, 200g pumpkin puree, 100g warm water, and 50g softened butter. Mix until butter is mostly incorporated.
  3. Add 350g bread flour, 50g whole wheat flour, 60g brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1 ½ teaspoons salt. Mix with a spatula until no dry flour remains. Dough will be shaggy and sticky.
  4. Cover bowl with plastic wrap or damp towel. Perform 4 sets of stretch and folds every 30 minutes (wet hand, stretch one side, fold over, rotate bowl, repeat 4 times). Let rest after folds until puffy and slightly domed (3-4 hours at room temperature).
  5. Lightly flour work surface. Turn dough out gently. Fold top edge toward center, then bottom, then sides. Flip seam-side down, cup hands around dough, and drag toward you to create tension. Place seam-side down on parchment paper.
  6. Cover shaped dough with towel and let rise until puffy and holds a gentle fingerprint when poked (1-2 hours at 75°F; longer in cooler kitchen).
  7. Place dutch oven in oven and preheat to 450°F for 30 minutes.
  8. While oven heats, make streusel: In a small bowl, combine 60g flour, 50g brown sugar, and ½ teaspoon cinnamon. Add 40g cold cubed butter. Rub butter into flour mixture with fingers until coarse crumbs form. Stir in 30g chopped pecans if using. Refrigerate until ready.
  9. Carefully remove hot dutch oven. Lift parchment with dough into pot. Score top with a deep slash (about ½ inch deep). Sprinkle streusel generously over top, pressing gently to adhere.
  10. Bake covered for 30 minutes. Remove lid and continue baking for 15-20 minutes, until streusel is golden brown and internal temperature reaches 200°F. Bread should sound hollow when tapped on bottom.
  11. Transfer bread to cooling rack. Cool completely (at least 2 hours) before slicing to avoid gummy crumb.

Notes

Don’t overhydrate; pumpkin adds moisture. Use active starter at peak. For extra crunchy streusel, add a second layer halfway through uncovered bake. Salt is essential for gluten structure. Store in paper bag at room temperature for up to 3 days; freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice sourdough, sourdough bread, fall baking, pumpkin bread, streusel topping, sourdough recipe, autumn bread

Find it online: https://bitesienna.com/cozy-pumpkin-spice-sourdough-with-streusel/