Pumpkin sourdough bread is the perfect loaf to welcome fall—with its deep golden hue, subtly sweet pumpkin aroma, and that signature sourdough tang. This recipe uses active sourdough starter, real pumpkin purée, and warm spices to create a soft, slightly chewy crumb and a crisp crust. Whether you’re new to sourdough or a seasoned baker, this recipe brings cozy autumn vibes to every slice.
Table of Contents
Why You’ll Love This Pumpkin Sourdough Bread
- 🎃 Pumpkin meets sourdough for the ultimate seasonal loaf
- 🍞 No commercial yeast — naturally leavened with starter
- 🔁 Flexible proofing — same-day or overnight options
- 🧂 Simple pantry ingredients
- 🍂 Delicious toasted with butter, nut butter, or cream cheese
Ingredients
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240g) pumpkin purée (canned or homemade)
- 1½ cups (360ml) lukewarm water
- 4 cups (480g) bread flour
- 1½ tsp fine sea salt
- 1 tsp ground cinnamon (optional)
- ½ tsp ground nutmeg (optional)
- 1 tbsp honey or sugar (optional, for mild sweetness)
- Cornmeal or flour, for dusting
Instructions
1. Mix the Dough
In a large bowl, whisk sourdough starter, pumpkin purée, and lukewarm water until smooth. Add bread flour, salt, and optional spices/sweetener. Mix with hands or a spoon into a shaggy dough.
2. Rest (Autolyse)
Cover with a damp towel. Let rest for 30–45 minutes to help gluten formation.
3. Bulk Fermentation + Stretch & Folds
Do 3–4 sets of stretch-and-folds every 30 minutes over 2–3 hours. The dough should feel stronger and puffier with bubbles forming.
4. Shape & Final Proof
Turn dough onto a lightly floured surface. Shape into a round loaf (boule) and place seam-side up into a floured banneton or towel-lined bowl.
- Room temp proof: 2–4 hours
- Overnight proof: Refrigerate 8–12 hours for deeper flavor
5. Preheat & Bake
Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Invert the dough onto parchment, score with a blade, and transfer into the hot Dutch oven.
- Bake covered: 20 minutes
- Bake uncovered: 20–25 minutes until deep golden brown
6. Cool & Serve
Cool completely on a wire rack before slicing. Serve with butter, cream cheese, or toasted with honey.
Recipe Details
- Prep Time: 30 minutes
- Rest & Ferment: 4–12 hours (varies)
- Bake Time: 45 minutes
- Total Time: ~6 hours (or overnight)
- Yield: 1 loaf (10–12 slices)
Nutrition Facts (per slice)
- Calories: 160
- Carbohydrates: 33g
- Protein: 5g
- Fat: 1.5g
- Fiber: 2g
- Sodium: 220mg
Tips & Variations
- 🌰 Add-ins: Mix in pepitas, chopped walnuts, or cranberries
- 🧡 Flavor twist: Sub in pumpkin pie spice instead of individual spices
- 🧂 Hydration help: Add water 1 tbsp at a time if dough feels tight
- 🔪 Score with purpose: Use a sharp blade for clean, dramatic oven spring
- ❄️ No Dutch oven? Use a preheated baking sheet and a steam tray with hot water
Pumpkin Sourdough Bread
Equipment
- Mixing bowl
- – Dutch oven
- – Bench scraper
- Parchment paper
- – Bread lame or sharp knife
- – Kitchen scale
Ingredients
- – 1 cup 240g active sourdough starter
- – 1 cup 240g pumpkin purée
- – 1½ cups 360ml lukewarm water
- – 4 cups 480g bread flour
- – 1½ tsp sea salt
- – 1 tsp ground cinnamon optional
- – ½ tsp ground nutmeg optional
- – 1 tbsp sugar or honey optional
- – Cornmeal or flour for dusting
Instructions
- In a large bowl, whisk starter, pumpkin, and water. Add flour, salt, spices, and sweetener if using. Mix to form shaggy dough.
- Rest 30–45 mins covered (autolyse).
- Perform 3–4 stretch-and-folds every 30 mins for 2–3 hrs.
- Shape into a boule. Proof 2–4 hrs at room temp or overnight in fridge.
- Preheat Dutch oven at 450°F for 30 mins. Place dough on parchment, score, and bake: 20 mins covered, 20–25 mins uncovered.
- Cool 1 hr before slicing. Enjoy!
Notes
– Add-ins: pepitas, cranberries, walnuts
– No Dutch oven? Use baking stone + tray of hot water
FAQs
Q: Can I use canned or fresh pumpkin purée?
A: Both work! Just make sure to drain excess liquid if using fresh.
Q: My dough is too sticky—what should I do?
A: Lightly dust your hands and bench with flour or use a bench scraper.
Q: Can I freeze this bread?
A: Absolutely! Slice, wrap, and freeze for up to 3 months.
Q: What’s the best way to store it?
A: Store at room temp in a paper bag or bread box. For long-term, freeze it.
Q: How do I know it’s done baking?
A: The crust should be deeply golden and sound hollow when tapped. Internal temp should be ~200°F.
Conclusion
This pumpkin sourdough bread brings together the earthy tang of sourdough with the warm, comforting flavor of pumpkin. It’s the ultimate autumn loaf—perfect for breakfast, sandwiches, or just snacking with butter. Whether you’re a sourdough beginner or a seasoned baker, this cozy loaf will become a seasonal staple.