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Few things are more comforting than the smell of freshly baked bread filling your kitchen. Now imagine that familiar warmth mingled with the earthy sweetness of pumpkin and the tang of sourdough. That’s the experience of baking Pumpkin Sourdough Bread—a loaf that brings together seasonal flavors, rustic charm, and wholesome nutrition.
This Pumpkin Sourdough Bread Recipe is the perfect balance of soft and chewy with a subtle sweetness that makes it ideal for both sweet and savory pairings. The pumpkin adds a vibrant golden-orange crumb, natural moisture, and a boost of nutrients, while the sourdough fermentation process creates complex flavor and improved digestibility.
This recipe is approachable enough for beginners but flexible enough for seasoned bakers who want to experiment with flavors and textures. Whether you’re new to sourdough or looking to add variety to your baking, this pumpkin sourdough bread is the perfect recipe to master.
Why Make This Pumpkin Sourdough Bread Recipe?
There are plenty of reasons to try this recipe, but here are some of the most compelling:
Flavor Depth – The tang of sourdough pairs beautifully with the mild sweetness of pumpkin and the warmth of spices like cinnamon, nutmeg, and ginger. Each bite has layers of flavor that feel comforting and satisfying.
Nutritional Value – Pumpkin is loaded with vitamin A, potassium, and fiber, while sourdough’s fermentation process improves nutrient absorption and gut health. Together, they create a bread that’s both delicious and nourishing.
Versatility – This loaf works equally well for breakfast, lunch, or dinner. It can be served toasted with butter, paired with savory stews, or turned into a festive dessert with cream cheese frosting.
Moist Yet Structured Crumb – Thanks to the pumpkin purée, the bread stays tender and moist without becoming heavy or dense. The sourdough process provides structure and chew.
Beginner-Friendly – Unlike more complicated sourdough loaves, this recipe is forgiving. The pumpkin helps keep the dough soft and workable, and the step-by-step process ensures success.
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Ingredients List
Here’s everything you’ll need to bake this golden, flavorful loaf:
500g bread flour (strong white flour gives the bread structure and chew)
100g whole wheat flour (adds depth of flavor and nutrition)
350g pumpkin purée (homemade or canned, unsweetened; drain excess liquid if watery)
150g active sourdough starter (fed, bubbly, and at its peak activity)
10g salt (balances flavors and strengthens gluten structure)
20g honey or maple syrup (optional, adds a touch of sweetness and caramelized flavor)
2 tsp pumpkin pie spice (or a homemade mix of cinnamon, nutmeg, ginger, and cloves)
150–200g water (adjust based on flour absorption; start with less and add gradually)
Optional Add-Ins for Flavor and Texture:
80g toasted pumpkin seeds (pepitas)
60g dried cranberries, raisins, or chopped dried apricots
Zest of 1 orange for a festive aroma
Read More: Pumpkin Streusel Bread Loaf
Step-by-Step Instructions
This recipe follows the traditional sourdough process with added pumpkin for flavor and texture. Be prepared to start the night before baking, as the dough needs time to ferment and develop flavor.
1. Feed Your Starter (Night Before or Early Morning)
Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing the dough so it’s at its peak when you begin.
2. Mix the Dough
In a large mixing bowl, whisk together the pumpkin purée, water (start with 150g), honey or maple syrup, and sourdough starter. Stir until smooth. Add the bread flour, whole wheat flour, salt, and pumpkin pie spice. Mix until a shaggy dough forms. The dough will look rough and sticky at this stage.
3. Autolyse (Rest Period)
Cover the bowl with a damp towel and let the dough rest for 30–45 minutes. This step allows the flour to hydrate, making the dough easier to work with and helping gluten strands begin to form naturally.
4. Stretch and Fold
Over the next 2 hours, perform 3 to 4 sets of stretch-and-folds every 30 minutes. To do this:
With damp hands, grab one edge of the dough, stretch it up, and fold it over the center.
Rotate the bowl 90 degrees and repeat until all four sides are folded.
This builds gluten strength without kneading and gives your loaf structure.
5. Bulk Fermentation
After the final fold, cover the bowl and let the dough rise at room temperature (around 70–75°F/21–24°C) for 4–6 hours. The dough should look airy, domed, and bubbly, roughly doubled in size.
6. Shape the Loaf
Turn the dough onto a lightly floured surface. Gently shape into a round (boule) or oval (batard) by folding the edges inward and tucking under to create surface tension. Place seam-side up in a well-floured banneton or a bowl lined with a floured towel.
7. Cold Proofing
Cover the dough and refrigerate overnight (8–12 hours). This step deepens the flavor, strengthens gluten, and makes the dough easier to handle during baking.
8. Preheat the Oven and Dutch Oven
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. This ensures it’s blazing hot when the dough goes in, helping achieve oven spring.
9. Score and Bake
Remove the dough from the fridge. Turn it out onto parchment paper and use a sharp razor or lame to score the top with one deep slash or a decorative pattern. Carefully place it into the preheated Dutch oven.
Bake covered for 20–25 minutes.
Remove the lid and bake uncovered for another 20–25 minutes until deep golden brown and hollow-sounding when tapped.
10. Cool and Slice
Resist the temptation to slice immediately. Let the bread cool on a wire rack for at least 1 hour. This allows the crumb to set and prevents a gummy texture.
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Tips and Substitutions
Pumpkin Purée – Homemade pumpkin purée offers a more intense flavor, but canned works perfectly. If your purée is watery, strain it through a cheesecloth or reduce the water slightly in the recipe.
Flour Options – Bread flour provides structure, but you can substitute part with spelt, rye, or einkorn flour for unique flavors.
Sweetener Variations – If you prefer a savory loaf, skip the honey or maple syrup. For a richer sweetness, use molasses.
Temperature Control – Cooler kitchens may require longer fermentation. If it’s warm, reduce proofing time to avoid over-proofing.
Baking Without a Dutch Oven – Place dough on a baking stone and add a tray of hot water to the oven to create steam, which helps develop a crisp crust.
Add Texture – Pumpkin seeds, oats, or sesame seeds sprinkled on top before baking give the loaf a beautiful, rustic look and added crunch.
Read More: Cozy Pumpkin Scones with Cinnamon, Raisins & Walnuts
Recipe Variations
Cranberry-Orange Pumpkin Sourdough – Add dried cranberries and orange zest for a festive holiday bread perfect for Thanksgiving or Christmas.
Savory Pumpkin Herb Loaf – Omit spices and sweetener, and instead add rosemary, thyme, and roasted garlic for a loaf that pairs beautifully with soups and roasted meats.
Pumpkin Chocolate Chip Sourdough – Stir in dark chocolate chips and a touch of cinnamon for a dessert-style bread that kids will love.
Seeded Pumpkin Sourdough – Fold in sunflower seeds, flaxseeds, or pepitas for a hearty, nutty loaf.
Stuffed Pumpkin Sourdough – Roll the dough out before shaping, spread with cream cheese and cinnamon sugar, then roll up and bake for a swirl bread variation.
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Nutritional Information
(Per slice, based on 12 servings)
Calories: ~210
Protein: 7g
Fat: 2g
Carbohydrates: 42g
Fiber: 4g
Vitamin A: 70% DV
Iron: 10% DV
Potassium: 8% DV
This bread is not only satisfying but also nutrient-rich. Pumpkin’s beta-carotene supports vision and immunity, while the sourdough process reduces gluten levels and improves mineral absorption.
Read More: Soft Pumpkin Chocolate Chip Cookies
Storage and Serving Suggestions
Room Temperature – Store in a paper bag or wrapped in a towel for up to 3 days. Avoid plastic bags as they soften the crust.
Freezer – Slice and freeze in airtight bags for up to 2 months. Reheat slices in a toaster or oven directly from frozen.
Serving Ideas:
Toasted with butter and cinnamon sugar for breakfast.
As the base for turkey and cranberry sandwiches.
Paired with hearty soups like butternut squash, chili, or lentil stew.
Turned into French toast or bread pudding for a decadent dessert.
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Common Questions
Can I make this without sourdough starter?
Yes. Replace the starter with 2 tsp instant yeast and reduce the bulk fermentation to 1–2 hours. The flavor won’t be as complex, but it still works.
Why is my dough too sticky?
Pumpkin adds extra moisture. Dust your hands and work surface with flour, and adjust hydration by reducing water if needed.
How do I know when bulk fermentation is complete?
Look for dough that has doubled, with visible bubbles on the surface. A poke test (dough springs back slowly) can also help.
Can I make this bread sweeter?
Yes—add more honey, maple syrup, or even brown sugar for a dessert-like loaf.
Do I need pumpkin pie spice?
Not necessarily. You can use just cinnamon, or customize with spices you enjoy.
Conclusion
Baking Pumpkin Sourdough Bread recipe is more than just following a recipe—it’s a celebration of flavor, tradition, and nourishment. With its golden crumb, tangy complexity, and warm seasonal spices, this bread is as versatile as it is beautiful.
Whether you enjoy it toasted with butter, paired with savory meals, or sweetened into a holiday loaf, this pumpkin sourdough bread recipe offers endless possibilities. It’s approachable enough for beginners yet exciting enough for experienced bakers who want to experiment.
And the best part? Each slice brings not only comfort but also health benefits thanks to the power of pumpkin and sourdough fermentation.
