There’s something magical about the smell of pumpkin sourdough bread baking in the oven on a crisp fall morning. I still remember the first time I made this recipe – the way the warm spices mingled with the tang of sourdough made my whole kitchen smell like autumn itself. This isn’t just any bread though. That perfect balance of pumpkin puree and a lively sourdough starter creates a loaf that’s moist with just the right amount of chew.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Sourdough Bread
This pumpkin sourdough bread is special – and not just because it makes your house smell like a cozy autumn dream. Here’s why it’s become my go-to recipe every fall:
- The pumpkin puree keeps it incredibly moist – no dry bread here! It stays fresh for days (if it lasts that long).
- That perfect balance of tangy sourdough and warm pumpkin spice creates flavor that’s complex but not overwhelming.
- It’s easier than you think – just a few simple folds and an overnight rest does most of the work for you.
- The crust bakes up crispy and golden while the inside stays soft and tender – absolute bread perfection!
Seriously, this loaf disappears faster than fall leaves in a strong wind at our house. You’ll see why once you take that first bite!
Ingredients for Pumpkin Sourdough Bread
Here’s everything you’ll need to make this irresistible pumpkin sourdough bread. I always weigh my ingredients for the most consistent results – trust me, it makes a difference with sourdough!
- 475 grams all-purpose flour – the backbone of our loaf
- 100 grams active sourdough starter (mine floats when ready)
- 250 grams water – room temperature is perfect
- 100 grams pumpkin puree – packed firmly in the measuring spoon
- 10 grams salt – brings out all the flavors
- 10 grams sugar – just enough to balance the tang
- 1 teaspoon pumpkin spice – because fall isn’t optional
Ingredient Notes & Substitutions
No pumpkin puree? Roast and mash your own – just drain excess liquid first. Whole wheat flour works for up to half the flour, but add 10g extra water. If your starter doesn’t float, feed it and wait 4-6 hours – patience pays off! And yes, you can use store-bought pumpkin spice, but my homemade blend (cinnamon, ginger, nutmeg, allspice) makes it extra special.
Equipment You’ll Need
Don’t worry—you don’t need anything fancy to make this pumpkin sourdough bread, but these tools make life (and baking) so much easier:
- Kitchen scale – Because sourdough is all about precision, and eyeballing it just won’t cut it!
- Dutch oven – My trusty cast-iron pot gives that perfect, crispy crust. No Dutch oven? A baking stone with steam works too.
- Banneton – Keeps the dough’s shape during the final proof. No banneton? A bowl lined with a floured towel does the trick.
- Parchment paper & kitchen twine – For that gorgeous pumpkin-shaped scoring (trust me, it’s fun and totally worth it).
That’s it! If your kitchen has these basics, you’re already halfway to pumpkin sourdough bliss.
How to Make Pumpkin Sourdough Bread
Okay, let’s get our hands doughy! This pumpkin sourdough bread might look fancy, but it’s really just a series of simple steps with plenty of waiting in between (perfect for folding laundry or chasing kids). Here’s how it all comes together:
- Mix it up: Place your bowl on the scale and tare it. Add all ingredients (yes, all at once!) and mix until you’ve got a shaggy dough. Don’t worry about perfection here – just make sure there are no dry flour pockets.
- Autolyse magic: Cover with a damp towel and walk away for 30 minutes. This rest lets the flour fully hydrate and gluten start developing on its own. When you come back, the dough will already look smoother!
- Stretch and fold: Over the next 2 hours, do 4-6 sets of stretch and folds (every 20-30 minutes). Wet your hands, grab an edge, stretch it up, and fold over. Rotate the bowl and repeat. You’ll feel the dough getting stronger each time!
- Bulk fermentation: Now the waiting game begins. Let it rise at room temp for 3-8 hours (warmer=faster). The dough should look puffy and jiggly, with some bubbles visible. Pro tip: Do the poke test – if it springs back slowly, it’s ready!
- Shape and chill: Gently shape into a tight ball, place seam-side up in a floured banneton, and refrigerate overnight. This cold proof develops amazing flavor and makes the dough easier to handle.
Shaping & Baking Tips
Here’s where the pumpkin magic happens! Use kitchen twine to create those gorgeous pumpkin-shaped sections:
- Cut 4 strings (20 inches each) and arrange in a star on parchment paper.
- Place your cold dough top-side down on the strings (trust me, cold dough holds shape better).
- Tie each string snugly but not too tight – you want definition without squishing the loaf.
- Bake in a screaming hot Dutch oven (500°F) for 20 minutes covered, then 450°F uncovered until deep golden.
Watch for overproofing – if your dough spreads instead of holding shape when you turn it out, it might need less bulk time next bake. And don’t skip preheating that Dutch oven – that initial steam blast gives us that dreamy crust!
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Irresistible Pumpkin Sourdough Bread Recipe
A moist and flavorful pumpkin sourdough bread with a hint of pumpkin spice, perfect for fall baking.
- Total Time: 12-18 hours (includes overnight proofing)
- Yield: 1 loaf 1x
Ingredients
- 475 grams all-purpose flour
- 100 grams active sourdough starter
- 250 grams water
- 100 grams pumpkin puree
- 10 grams salt
- 10 grams sugar
- 1 teaspoon pumpkin spice
Instructions
- Place bowl on kitchen scale and tare. Add ingredients and combine until it comes together.
- Cover and let the dough autolyse for 30 minutes.
- Perform 4-6 stretch and folds in the first two hours, 20-30 minutes apart.
- Cover and bulk ferment for 3-8 hours.
- Shape into a ball, place in a banneton, and refrigerate overnight.
- Preheat a cast iron Dutch oven to 500°F.
- Cut 4 strings, each 20 inches long.
- Arrange strings in a criss-cross pattern on parchment paper.
- Place the cold dough top side down on the strings.
- Tie each string to divide the dough into 8 sections.
- Reduce oven heat to 450°F and bake for 20 minutes covered, then 20 minutes uncovered.
- Cool completely before serving.
Notes
- Use cold dough for easier shaping.
- Baking in a Dutch oven creates a crispy crust.
- Adjust bulk fermentation time based on room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Serving Suggestions for Pumpkin Sourdough Bread
Oh, the possibilities with this pumpkin sourdough bread! My family goes wild for thick slices toasted with maple cinnamon butter melting into all those nooks. For breakfast, try it with apple butter or a drizzle of honey – the flavors scream fall. And don’t even get me started about pairing it with butternut squash soup… pure cozy perfection in every bite!
Storing & Reheating
This pumpkin sourdough bread keeps beautifully at room temperature for about 3 days – just wrap it in a clean kitchen towel or beeswax wrap to maintain that perfect crust. For longer storage, slice and freeze in an airtight bag for up to 3 months. When you’re ready to enjoy, pop a slice straight into the toaster or warm it in a 350°F oven for 5 minutes – it’ll taste freshly baked all over again!
Pumpkin Sourdough Bread FAQs
I get so many questions about this pumpkin sourdough bread – here are the answers to the ones that pop up most often in my kitchen and inbox!
Can I use canned pumpkin puree? Absolutely! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling (that’s pre-sweetened). I use canned all the time when I’m short on fresh pumpkins. Pro tip: Give the can a good stir first – it tends to separate!
How do I know if my starter is active enough? Do the float test! Drop a small spoonful in water – if it floats within 10 seconds, you’re golden. If not, feed it and wait a few more hours. My starter usually peaks about 4-6 hours after feeding – that’s prime baking time.
Why is my dough so sticky? Don’t panic! Pumpkin adds extra moisture, so this dough is naturally stickier than regular sourdough. Wet hands help during folding, and remember – it’ll firm up during bulk fermentation. If it’s unmanageable, add 1 Tbsp flour at a time until workable.
Can I skip the overnight fridge proof? You can do a same-day bake, but the flavor won’t be as deep. The cold slow fermentation is what gives our pumpkin sourdough bread that amazing tangy-sweet balance. If you’re in a hurry, try at least 4 hours in the fridge!
Nutritional Information
Each slice of this pumpkin sourdough bread (based on 12 slices per loaf) packs cozy autumn energy: about 180 calories, with 35g carbs (including 2g fiber) and 5g protein. Keep in mind – your exact nutrition may vary slightly depending on your flour brand or pumpkin puree moisture. But let’s be real… with flavor this good, who’s counting? (Okay, maybe just for the record!)
Share Your Results
I’d love to see your pumpkin sourdough bread creations! Tag me @FrostyRecipes on Instagram or leave a comment below – nothing makes me happier than seeing your golden loaves fresh from the oven. Happy baking, friends!
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