Pumpkin Sourdough Bread

Pumpkin sourdough bread is the ultimate autumn comfort—warm, spiced, and irresistibly fragrant. As the leaves turn and cooler days invite cozy mornings, this bread brings the best of both worlds: the rich tang of naturally fermented sourdough and the sweet warmth of pumpkin and seasonal spices. It’s a rustic loaf that feels like fall in every bite. Whether you’re slicing it fresh for breakfast or serving it with a smear of butter on a chilly evening, this pumpkin sourdough bread is more than just a recipe—it’s a seasonal tradition that’s bound to become a family favorite.

Ingredients

this recipe

To make the perfect pumpkin sourdough bread, you’ll need a few simple ingredients that come together for a flavorful, moist, and beautifully spiced loaf:

• Active sourdough starter – 100% hydration, bubbly and ripe
• Pumpkin puree – unsweetened, canned or homemade
• All-purpose flour – for structure and softness
• Bread flour – adds chewiness and strength
• Brown sugar – for a subtle molasses sweetness
• Pumpkin pie spice – or your own blend (cinnamon, nutmeg, cloves, ginger)
• Salt – to enhance flavor and balance sweetness
• Water – preferably filtered or non-chlorinated

Optional add-ins:

• Chopped nuts – like pecans or walnuts, for texture
• Dried cranberries or raisins – for a fruity twist
• Pumpkin seeds – for a crunchy topping or mix-in

Instructions

Follow these step-by-step directions to create your pumpkin sourdough bread from scratch. Make sure your sourdough starter is active and bubbly before starting.

1. Start the Dough

• In a large mixing bowl, combine 100g active sourdough starter, 150g pumpkin puree, 250g water, and 50g brown sugar. Mix until smooth.
• Add 300g all-purpose flour and 200g bread flour. Stir until a shaggy dough forms.
• Let the dough rest (autolyse) for 30 minutes.
• Add 10g salt. Mix thoroughly to incorporate.

2. Stretch and Fold

• Over the next 2 hours, perform 3–4 sets of stretch-and-folds, spaced 30 minutes apart.
• Wet your hands, lift one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat.

3. Bulk Ferment + Proof

• After the final fold, cover the bowl and let the dough bulk ferment for 4–6 hours at room temperature, or until it has nearly doubled.
• Transfer the dough to a floured surface. Shape into a round or oval loaf.
• Place in a proofing basket, cover, and refrigerate overnight (8–12 hours).

4. Bake

• Preheat your oven to 475°F (245°C) with a Dutch oven inside.
• Carefully transfer the dough onto parchment paper. Score the top with a sharp blade.
• Bake covered for 20 minutes. Remove lid and bake another 20–25 minutes until deep golden brown.
• Cool on a wire rack for at least 1 hour before slicing.

Recipe Details

Prep Time: 10 minutes
Cook Time: 45 minutes
Bulk Ferment Time: 4–6 hours
Cold Proof Time: 8–12 hours
Total Time: ~14–18 hours (mostly hands-off)
Servings: 10 slices
Skill Level: Intermediate

Nutrition Facts (Per Slice – Approximate)

• Calories: 233
• Carbohydrates: 49g
• Protein: 7g
• Fat: 1g
• Fiber: 2g
• Sugar: 4g
• Sodium: 290mg

Note: Nutrition values will vary based on ingredient brands and add-ins.

Tips & FAQs

Tips for Success

• Use a fed, bubbly starter: Make sure your sourdough starter has been fed 4–6 hours before mixing. An inactive starter can lead to a dense loaf.
• Don’t skip the cold proof: This step develops deeper flavor and gives your bread that beautiful rise and crust.
• Use bread flour for structure: The combination of all-purpose and bread flour ensures a soft crumb with just the right chew.
• Control moisture: Pumpkin puree adds hydration—don’t be tempted to add more water unless your dough feels dry.

Flavor Variations

• Pumpkin spice blend: Out of pumpkin pie spice? Try mixing 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and a pinch of ginger.
• Sweet & nutty: Fold in chopped pecans and dried cranberries after the final stretch-and-fold for a bakery-style twist.
• Seed topping: Sprinkle pumpkin seeds over the scored dough before baking for a crunchy, decorative finish.

Recommended Equipment

Having the right tools can make your sourdough baking smoother and more consistent:

• Digital Kitchen Scale – For accurate measurements, especially with sourdough recipes.
• Mixing Bowls – Large, non-reactive bowls for mixing and fermenting dough.
• Dough Scraper – Useful for shaping and moving sticky dough.
• Proofing Basket (Banneton) – Helps the loaf hold its shape during final rise.
• Dutch Oven – Essential for baking sourdough with a crisp crust and even rise.
• Lame or Sharp Razor Blade – For scoring the dough before baking.
• Parchment Paper – Prevents sticking and makes transferring dough easier.
• Oven Thermometer – Ensures your oven is baking at the correct temperature.

Storage Instructions

Proper storage helps maintain the texture and flavor of your pumpkin sourdough bread.

Room Temperature

• Store the loaf in a bread bag or wrap in a clean kitchen towel.
• Keep it in a cool, dry place for up to 3 days.
• Avoid plastic bags—they trap moisture and make the crust soggy.

Freezing

• Let the loaf cool completely before slicing.
• Slice and wrap individual pieces in parchment paper or plastic wrap.
• Store in a freezer-safe bag for up to 2 months.
• To reheat, toast slices directly from frozen or let them thaw at room temp.

Avoid Refrigeration

• The fridge will dry out the bread and change its texture. Stick to room temp or freezer storage only.

Pumpkin Sourdough Bread

This cozy pumpkin sourdough bread blends the tang of natural fermentation with the warm, sweet flavor of pumpkin and spice. Perfect for fall mornings, this artisan-style loaf is golden, flavorful, and surprisingly easy to make with the right timing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 11 hours hrs

Servings: 10 slices

Course: Breakfast

Cuisine: American

Calories: 233

Ingredients Equipment Method Notes

Ingredients

  

• 100 g active sourdough starter 100% hydration
• 150 g pumpkin puree unsweetened
• 250 g water
• 50 g brown sugar
• 300 g all-purpose flour
• 200 g bread flour
• 10 g salt
• 2 tsp pumpkin pie spice or homemade blend
• Optional Add-ins:
• ½ cup chopped pecans or walnuts
• ⅓ cup dried cranberries or raisins
• 2 tbsp pumpkin seeds for topping

Equipment

• Digital kitchen scale
• Dough scraper
• Mixing bowls
• Proofing basket
• Dutch oven
• Lame or razor blade
• Parchment paper
• Oven thermometer

Method

 

1. Mix Dough: In a large bowl, mix starter, pumpkin puree, water, and brown sugar. Add flours and mix into a shaggy dough. Rest 30 minutes.
2. Add Salt: Add salt and mix well.
3. Stretch & Fold: Over 2 hours, perform 3–4 stretch-and-folds every 30 minutes.
4. Bulk Ferment: Let dough rise at room temperature for 4–6 hours until nearly doubled.
5. Shape & Proof: Shape into a round or oval loaf. Place in a proofing basket, cover, and refrigerate overnight (8–12 hours).
6. Preheat Oven: Place a Dutch oven in your oven and preheat to 475°F (245°C).
7. Score & Bake: Transfer dough to parchment, score top, bake covered 20 min, then uncovered 20–25 min.
8. Cool: Let bread cool completely before slicing—minimum 1 hour.

Notes

For homemade pumpkin spice: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, pinch of ginger.

Skip cold proof only if rushed—flavor will be less complex.

Add-ins like nuts or fruit should be folded in after the final stretch-and-fold.

FAQs

Can I use canned pumpkin pie filling?
No. It’s pre-sweetened and spiced. Use pure pumpkin puree only.

Can I bake it same day without a cold proof?
You can, but the flavor and texture will be less developed. For best results, refrigerate overnight.

What’s the best way to store it?
Store at room temperature wrapped in a tea towel for up to 3 days, or slice and freeze for longer storage.

Conclusion

Pumpkin sourdough bread brings together the rustic charm of naturally leavened bread with the cozy flavors of fall. Whether you enjoy it toasted with a slather of butter or turn it into French toast the next morning, this loaf is a heartwarming staple for pumpkin lovers and sourdough bakers alike. With a golden crust, tender crumb, and subtle spice, it’s bound to earn a regular spot in your autumn baking rotation.