Pumpkin Sourdough Bread is a flavorful fall loaf made with active sourdough starter, pumpkin puree, warm spices, and a touch of maple syrup. The pumpkin gives the bread a beautiful golden color and soft texture, while the sourdough starter adds a subtle tang.
This homemade pumpkin sourdough is perfect for fall breakfasts, snacks, or serving alongside a warm bowl of soup.
Why This Pumpkin Sourdough Works
- Soft and flavorful: Pumpkin puree adds moisture and a tender crumb.
- Perfect for fall: Cinnamon and pumpkin pie spice give it a cozy seasonal flavor.
- Naturally leavened: Active sourdough starter provides the rise.
- Versatile: Delicious toasted with butter or enjoyed on its own.
Ingredients
- 100g active sourdough starter
- 350g bread flour
- 150g pumpkin puree
- 120g warm water
- 30g maple syrup
- 8g salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 20g melted butter or olive oil
How to Make Pumpkin Sourdough Bread
1. Mix the Dough
In a large bowl, combine the active sourdough starter, pumpkin puree, warm water, and maple syrup.
Add the bread flour, cinnamon, and pumpkin pie spice. Mix until a shaggy dough forms.
Cover and let the dough rest for about 30 minutes.
2. Add the Salt and Butter
Add the salt and melted butter or olive oil to the dough.
Use your hands to gently knead or fold the dough until everything is well incorporated.
3. Stretch and Fold
Over the next 2 hours, perform a series of stretch-and-folds every 30 minutes.
To do this, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
4. Bulk Fermentation
Cover the dough and let it rise at room temperature for approximately 4–6 hours, depending on the temperature of your kitchen.
The dough should become noticeably puffy and increase in volume.
5. Shape the Dough
Turn the dough onto a lightly floured surface. Shape it into a tight round loaf by gently pulling the edges toward the center and creating surface tension.
Place the shaped dough seam-side up in a floured proofing basket.
6. Cold Proof
Cover the basket and refrigerate the dough for 8–12 hours.
The longer cold fermentation allows the sourdough to develop more flavor.
7. Bake
Preheat a Dutch oven to 450°F (232°C) for about 30–45 minutes.
Carefully transfer the cold dough onto parchment paper and score the top with a sharp bread lame or knife.
Place the dough in the hot Dutch oven, cover, and bake for 25 minutes.
Remove the lid and reduce the temperature to 425°F (218°C). Continue baking for another 20–25 minutes, until the loaf is deeply golden brown.
8. Cool
Transfer the bread to a wire rack and let it cool completely before slicing.
Allowing the loaf to cool helps the crumb finish setting and makes it easier to slice.
Tips for the Best Pumpkin Sourdough
- Use an active starter that is bubbly and recently fed.
- Use plain pumpkin puree, not pumpkin pie filling.
- Don’t add too much flour if the dough feels sticky; pumpkin can make sourdough dough softer.
- Watch the dough rather than the clock during fermentation because rising times vary with room temperature.
- Bake in a preheated Dutch oven for a crisp crust.
- Cool completely before slicing for the best texture.
Final Thoughts
Pumpkin Sourdough Bread is a delicious way to bring warm fall flavors into homemade bread. Pumpkin puree adds moisture and color, while sourdough starter creates a flavorful loaf with a crisp crust and tender interior.
Enjoy slices warm with butter, toast them for breakfast, or serve this cozy pumpkin bread alongside your favorite fall soups and meals.
