Pumpkin Sourdough Bread is a wonderful twist on classic sourdough, with the gentle sweetness and warm spice of pumpkin folded right into the crumb. The crust is beautifully crisp, while the inside stays soft and moist, thanks to the pumpkin puree. You can really taste a hint of fall in every bite, which makes it perfect for cooler days.
I love making this bread in the early morning when the house is quiet, and the smell of baking pumpkin fills the air. It’s a comforting routine for me, and there’s something so satisfying about slicing into the loaf to find that rich, golden inside. What’s great is that the natural tang from the sourdough really pairs nicely with the mellow pumpkin flavor, keeping it balanced and interesting.
For serving, I like to toast a slice and spread it with a little butter or cream cheese, maybe even a drizzle of honey for a touch of extra sweetness. It’s great alongside soups or just as a cozy snack with a cup of tea. If you have leftovers, it also makes fantastic French toast the next day. This bread is a simple way to bring a bit of fall warmth to your table any time you want.
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of your bread, providing natural leavening and flavor. If you don’t have a sourdough starter, you can use commercial yeast, but the taste will be less complex.
Pumpkin Puree: Use fresh roasted pumpkin or canned pure pumpkin without additives. It adds moisture and a gentle sweetness. Sweet potato puree also works well as a substitute.
Flours: Bread flour gives structure, while whole wheat adds nutty flavor and texture. You can swap some whole wheat for spelt or rye for a different twist, but use mostly bread flour for good rise.
Spices: Cinnamon, nutmeg, and cloves bring warmth typical of pumpkin bread. These are optional but recommended for a cozy flavor. If you prefer, try pumpkin pie spice blend instead.
Pumpkin Seeds: These add crunch and a pretty finish. Toast them lightly before topping for extra flavor or swap for sunflower seeds or chopped nuts.
How Do I Know When My Pumpkin Sourdough Is Ready to Bake?
Checking your dough’s readiness takes some practice but is key for a great loaf. Here’s how to tell:
- Bulk Fermentation: The dough should double in size and look bubbly. It will feel a bit airy when gently poked.
- Finger Dent Test: Lightly press your finger into the dough. If the indentation springs back slowly but remains slightly visible, it’s ready for shaping.
- Proofing: After shaping, proof the dough until it puffs up and passes the finger dent test again but doesn’t collapse.
Tip: If your kitchen is cool, proofing may take longer. Don’t rush – proper fermentation brings flavor and texture!
Equipment You’ll Need
- Large mixing bowl – big enough to hold all your ingredients and let the dough rise comfortably.
- Dutch oven or baking stone – helps create a nice crust by trapping steam during baking.
- Bench scraper – makes handling and shaping the sticky sourdough dough much easier.
- Proofing basket (banneton) or loaf pan – keeps the dough shaped while it proofs.
- Kitchen scale – for precise measurements, which are key in baking sourdough bread.
- Sharp knife or lame – for scoring the dough to control how it expands in the oven.
- Cooling rack – lets the bread cool evenly and keeps the crust crisp.
Flavor Variations & Add-Ins
- Add toasted walnuts or pecans for crunch that pairs nicely with pumpkin’s sweetness.
- Mix in raisins or dried cranberries for a touch of tartness and natural sweetness.
- Try adding a teaspoon of ginger or cardamom instead of cloves for a different warm spice twist.
- Stir in grated sharp cheddar before shaping for a savory-sweet combination that’s great with soups.
How to Make Pumpkin Sourdough Bread
Ingredients You’ll Need:
- 250g active sourdough starter (100% hydration)
- 300g pumpkin puree (fresh or canned, unsweetened)
- 400g bread flour
- 100g whole wheat flour
- 10g salt
- 20g sugar or honey (optional, for slight sweetness)
- 150-180ml water (adjust as needed)
- 1 tsp ground cinnamon (optional)
- ½ tsp ground nutmeg (optional)
- ¼ tsp ground cloves or allspice (optional)
- Pumpkin seeds for topping
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes around 15 minutes of active mixing and kneading, plus 4-6 hours for the dough to rise (bulk fermentation). After shaping, allow 2-4 hours for proofing at room temperature, or chill overnight (8-12 hours) for better flavor development. Baking takes about 40-45 minutes. Total time is about 7-8 hours including resting, or overnight if refrigerating after shaping.
Step-by-Step Instructions:
1. Prepare Your Starter and Mix the Dry Ingredients
Feed your sourdough starter a few hours before starting so it’s bubbly and active. In a large bowl, mix together the bread flour, whole wheat flour, salt, and spices (if using). Stir well to combine.
2. Mix Wet Ingredients and Combine with Dry
In a separate bowl, whisk together the sourdough starter, pumpkin puree, sugar or honey (if using), and about 150ml of water. Pour this into the dry ingredients and mix until a rough dough forms. If it’s too stiff, add water little by little until you get a slightly sticky but manageable dough.
3. Knead and Let Dough Rise
Turn the dough out onto a lightly floured surface and knead gently for 8-10 minutes until smooth and elastic. Alternatively, you can use the stretch-and-fold method every 30 minutes during the bulk fermentation. Place the dough in a lightly oiled bowl, cover, and let it ferment at room temperature for about 4-6 hours until doubled and bubbly.
4. Shape and Proof the Dough
After bulk fermentation, turn the dough onto a floured surface. Shape into a loaf by folding edges to the center and place it into a floured proofing basket or loaf pan. Cover and proof at room temperature for 2-4 hours, or refrigerate overnight (8-12 hours) for enhanced flavor.
5. Bake Your Bread
Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside. Before baking, dust the loaf with flour and press pumpkin seeds on top. Transfer the loaf carefully into the preheated vessel, score the top with a sharp knife, cover (if using a Dutch oven), and bake for 20 minutes. Remove the cover and bake another 20-25 minutes until the crust turns deep golden and crisp.
6. Cool and Enjoy
Take the bread out of the oven and let it cool completely on a wire rack before slicing. Enjoy the moist and flavorful pumpkin sourdough, perfect for fall!
Can I Use Frozen Pumpkin Puree for This Bread?
Yes, frozen pumpkin puree works great! Just thaw it completely in the fridge or at room temperature before using. Make sure to drain any excess liquid if it seems watery to keep the dough texture right.
How Should I Store Leftover Pumpkin Sourdough Bread?
Store leftover bread in a paper bag or bread box at room temperature for up to 3 days to keep the crust crisp. For longer storage, slice and freeze in an airtight bag; just toast or warm slices when you’re ready to enjoy.
Can I Substitute the Whole Wheat Flour?
Absolutely! You can swap whole wheat flour with spelt or rye flour for a different flavor profile. Just keep the total flour weight the same and expect slight variations in texture and rise.
Is It Necessary to Refrigerate During Proofing?
Not necessary but recommended! Refrigerating overnight slows fermentation, deepening the flavor and making the dough easier to shape. If short on time, proof at room temperature until puffed up and airy.
