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pumpkin sourdough bread

Pumpkin Sourdough Bread

This soft, flavorful pumpkin sourdough bread blends cozy spices and tangy starter in a golden autumn loaf—perfect toasted with butter or cream cheese.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 6 hours
Course bread
Cuisine American
Servings 8
Calories 160 kcal

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

- Cold-proof for stronger tang
- Add-ins: pepitas, cranberries, walnuts
- No Dutch oven? Use baking stone + tray of hot water
Keyword pumpkin sourdough bread