pumpkin sourdough bread

Pumpkin Sourdough Bread

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There’s nothing cozier than a loaf of fresh-baked pumpkin sourdough bread. With its subtle tang, warm spices, and naturally golden hue, this bread captures the essence of fall in every slice. Whether toasted and slathered with butter or served alongside a bowl of soup, it’s a nourishing and flavorful way to use your sourdough starter—and a perfect seasonal twist on traditional sourdough.

Made with real pumpkin puree and a touch of cinnamon, this naturally leavened loaf is hearty, moist, and beautifully aromatic. If you love sourdough and adore autumn, pumpkin sourdough bread might just become your new favorite bake.

Table of Contents

Why You’ll Love This Recipe

pumpkin sourdough bread this recipe
  • 🎃 Cozy fall flavor – Pumpkin and spice with a tangy sourdough bite
  • 🍞 Naturally leavened – No commercial yeast, just wild fermentation
  • ⏱ Flexible timing – Works with your schedule using an overnight proof
  • 🧈 Soft crumb & golden crust – Perfect for toasting or sandwiches
  • 💛 Wholesome ingredients – Made with real pumpkin, flour, and love

Ingredients

  • 500g bread flour (or all-purpose)
  • 150g active sourdough starter (fed and bubbly)
  • 200g pumpkin puree (not pumpkin pie filling)
  • 180g warm water
  • 10g salt
  • 1 tsp ground cinnamon (optional)
  • ¼ tsp nutmeg or pumpkin spice (optional)

Instructions

  1. Mix the Dough
    In a large bowl, mix the starter, pumpkin puree, and warm water until combined. Add the flour, salt, and spices. Stir until a shaggy dough forms.
  2. Autolyse & Rest
    Cover the bowl and let it rest for 30 minutes to 1 hour to hydrate the flour (autolyse phase).
  3. Stretch and Fold
    Over the next 2–3 hours, perform 3–4 sets of stretch and folds every 30 minutes. This builds strength and structure.
  4. Bulk Fermentation
    Cover the dough and let it rise at room temperature for 4–6 hours, or until roughly doubled in size.
  5. Shape the Dough
    Turn the dough out onto a floured surface. Gently shape into a round or oval loaf. Let rest 15 minutes, then final shape and place in a floured proofing basket or bowl.
  6. Cold Proof
    Cover and refrigerate overnight (8–12 hours) for slow fermentation and deeper flavor.
  7. Preheat & Score
    Preheat oven to 475°F (245°C) with Dutch oven inside. Remove dough from fridge, score the top with a sharp blade.
  8. Bake
    Place dough into preheated Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
  9. Cool
    Let the loaf cool completely on a wire rack before slicing.

Recipe Details

pumpkin sourdough bread
  • Prep Time: 30 minutes (plus resting and fermentation)
  • Cook Time: 45 minutes
  • Total Time: ~20 hours (including overnight proof)
  • Servings: 1 loaf (8–10 slices)

Nutrition Facts (Per Slice – Approx.)

  • Calories: 180
  • Carbohydrates: 35g
  • Protein: 5g
  • Fat: 1g
  • Fiber: 2g
  • Sugar: 1g
  • Sodium: 240mg

Nutrition may vary depending on ingredients and slice size.

Tips & Variations

  • Don’t over-hydrate: Pumpkin adds moisture, so keep dough on the firmer side.
  • Use canned or homemade pumpkin: Just ensure it’s plain puree.
  • Add mix-ins: Toasted pecans, dried cranberries, or pumpkin seeds add extra texture and flavor.
  • Boost the spice: Add more cinnamon or a full pumpkin spice blend for a bolder flavor.
  • No Dutch oven? Bake on a baking stone with steam for similar crust.
pumpkin sourdough bread

Pumpkin Sourdough Bread

This pumpkin sourdough bread is naturally leavened with sourdough starter and infused with cozy fall flavors. Perfect for toasting or enjoying plain with butter.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 6 hours
Servings: 8
Course: bread
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • – 500g bread flour
  • – 150g active sourdough starter
  • – 200g pumpkin puree
  • – 180g warm water
  • – 10g salt
  • – 1 tsp cinnamon optional
  • – ¼ tsp nutmeg or pumpkin spice optional

Equipment

  • Mixing bowl
  • – Dutch oven or baking stone
  • – Bench scraper
  • – Proofing basket or bowl
  • – Kitchen scale
  • – Sharp knife or lame

Method
 

  1. Mix starter, pumpkin, and water. Add flour, salt, and spices.
  2. Rest dough 30–60 mins (autolyse).
  3. Perform 3–4 stretch & folds over 2–3 hours.
  4. Bulk ferment 4–6 hours until doubled.
  5. Shape dough, rest 15 mins, final shape and place in proofing basket.
  6. Cold proof overnight in the fridge.
  7. Preheat oven to 475°F with Dutch oven inside.
  8. Score and bake: 20 mins covered, 25 mins uncovered.
  9. Cool fully before slicing.

Notes

– Substitute half whole wheat flour for a heartier loaf.
– Add nuts or seeds for texture.
– Always cool completely to avoid a gummy crumb.

FAQs

Can I use canned pumpkin pie filling?
No. Use plain pumpkin puree to avoid added sugar and spices that could affect fermentation.

My dough feels sticky—is that normal?
Yes! Pumpkin adds moisture. Wet your hands when shaping to make it easier to handle.

Can I skip the overnight cold proof?
While not required, it improves texture, flavor, and makes the dough easier to score.

Can I freeze this bread?
Absolutely. Slice and freeze in a zip-top bag for up to 2 months. Toast straight from frozen.

How do I know when it’s fully baked?
The crust should be deep golden, and the internal temp should reach about 200°F (93°C).

Conclusion

This pumpkin sourdough bread is a beautiful marriage of tangy sourdough and the earthy sweetness of pumpkin. It’s perfect for fall but delicious year-round. Whether you’re a seasoned sourdough baker or just starting out, this recipe is approachable, flexible, and full of cozy, comforting flavor. Bake a loaf, slice it warm, and savor every golden, spiced bite.

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