Pumpkin Sourdough Bread is a delightful twist on classic sourdough, bringing in the cozy flavor of pumpkin with its natural sweetness and moist texture. The crust is crunchy and golden, while the inside stays soft with just a hint of pumpkin spice warmth. It’s a bread that feels like fall in every bite!
I love how the pumpkin adds extra moisture, making the bread tender and perfect for sandwiches or just a simple spread of butter. Using sourdough starter gives it that wonderful tangy edge that balances the sweetness of the pumpkin nicely. Plus, it’s fun to watch the dough rise and become this beautiful, rustic loaf.
My favorite way to enjoy this bread is toasted with a little honey or cream cheese, especially on crisp mornings. It also works great as a side for soups and stews when you’re craving something hearty and comforting. Baking pumpkin sourdough feels like a little celebration of the season, and I always look forward to sharing this bread with friends and family.
Key Ingredients & Substitutions
Sourdough starter: Use a lively, active starter for the best rise and flavor. If you don’t have one, you can make your own or use a mix of yeast and a bit of vinegar as a quick substitute, but the tangy flavor won’t be the same.
Pumpkin puree: Choose plain unsweetened canned pumpkin or fresh cooked pumpkin. You can swap with sweet potato puree for a similar texture but a slightly different taste. Avoid pumpkin pie filling as it is sweetened and spiced already.
Bread flour: Bread flour is best for a chewy texture due to its higher protein. If unavailable, all-purpose flour works but expect a softer crumb and less chewy crust.
Spices: Cinnamon, nutmeg, ginger, and cloves give the bread its warm pumpkin spice touch. Feel free to adjust or leave out anything if you prefer a milder taste or want just cinnamon.
How Do You Handle Pumpkin Sourdough Dough Without It Becoming Too Sticky?
Adding pumpkin puree makes the dough wetter and stickier than regular sourdough. Here’s how to manage it:
- Add flour gradually and knead gently until elastic but not dry.
- Use a wet hand or dough scraper instead of adding too much flour to avoid a tough bread.
- Let the dough rest for 20-30 minutes after mixing—this “autolyse” helps flour absorb moisture and firms up the dough.
- During kneading, stretch and fold the dough in intervals to build strength without excessive flour.
Patience is key—the dough will be softer but should still hold shape and rise well if handled with care.
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix and hold the sticky pumpkin sourdough dough comfortably.
- Dutch oven or baking stone – helps create a crisp crust by trapping steam during baking.
- Bannetons or proofing baskets – give your loaf shape and support during the second rise.
- Dough scraper – great for handling sticky dough and scraping bowls without waste.
- Sharp knife or lame – perfect for scoring the dough to control how it expands while baking.
Flavor Variations & Add-Ins
- Add toasted pumpkin seeds on top or inside the dough for a nutty crunch that complements the pumpkin flavor.
- Mix in 1/4 cup raisins or dried cranberries for a touch of sweetness and texture contrast.
- Try swapping half the bread flour for whole wheat for a nuttier, denser loaf with more fiber.
- Add a pinch of ground cardamom or allspice for a subtle twist on the classic pumpkin spice profile.
Pumpkin Sourdough Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240g) pumpkin puree (unsweetened)
- 1/2 cup (120ml) warm water (adjust as needed)
- 3 to 3 1/2 cups (360-420g) bread flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional: 1 tablespoon brown sugar or maple syrup (for slight sweetness, optional)
- Additional flour for dusting
- Powdered sugar for dusting (optional garnish)
How Much Time Will You Need?
This recipe requires around 15-20 minutes of active prep time, around 4-6 hours for the first rise, then 2-3 hours for the second rise (or overnight if you choose a longer proof). Baking will take approximately 40-45 minutes. Plan on about a full day from start to finish, including cooling time, to get the best results.
Step-by-Step Instructions:
1. Feed and Prepare Starter:
Make sure your sourdough starter is bubbly and active before you start. Feed it 4-8 hours ahead if necessary so it’s lively and ready to help your bread rise.
2. Mix Wet Ingredients:
In a large bowl, stir together your active sourdough starter, pumpkin puree, and warm water until smooth and combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the bread flour, salt, cinnamon, nutmeg, ginger, and cloves. Add the optional brown sugar or maple syrup if you want a touch of sweetness.
4. Make the Dough:
Gradually stir the dry ingredients into the pumpkin mixture until a shaggy dough forms. Don’t worry if it feels sticky—that’s normal with pumpkin!
5. Knead the Dough:
Lightly flour your work surface and knead the dough for about 8-10 minutes. Add just a bit more flour if it’s too sticky, but keep the dough moist for a tender crumb.
6. First Rise (Bulk Fermentation):
Put your dough into a lightly oiled bowl, cover it, and let it rise at room temperature for 4 to 6 hours. It should expand noticeably and look puffy.
7. Shape the Dough:
Gently deflate your dough and shape it into a boule (round loaf) or oval. Place it seam-side up in a floured banneton or a bowl lined with a floured towel.
8. Second Rise (Proofing):
Cover and let it rise again for 2-3 hours at room temperature, or refrigerate overnight for a slower rise and deeper flavor.
9. Preheat Oven:
About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
10. Prepare for Baking:
Carefully turn the dough out onto parchment paper. Dust lightly with flour or powdered sugar and score the top with a sharp knife to let it expand nicely.
11. Bake:
Place the dough with the parchment into the hot Dutch oven or on the baking stone. Cover and bake for 20 minutes, then remove the lid and bake another 20-25 minutes until the crust is deep golden and crisp.
12. Cool:
Transfer the bread to a wire rack and let it cool completely before slicing to enjoy the best texture and flavor.
Enjoy your delicious pumpkin sourdough bread with your favorite toppings, whether that’s butter, cream cheese, or honey!
Can I Use Canned Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
It’s best to use plain, unsweetened pumpkin puree rather than pie filling since pie filling contains added sugar and spices that can alter the flavor and texture of your bread.
How Should I Store Leftover Pumpkin Sourdough Bread?
Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast slices straight from the freezer.
Can I Make This Bread Without a Dutch Oven?
Yes! You can bake the bread on a preheated baking stone or heavy baking sheet. To create steam and a crispy crust, place a tray with hot water in the oven or spray water on the oven walls right after putting in the dough.
Can I Add Nuts or Seeds to This Recipe?
Absolutely! Adding toasted pumpkin seeds, walnuts, or sunflower seeds can add great texture and flavor. Fold them into the dough during the kneading step, about 1/3 to 1/2 cup depending on your preference.
