This Sourdough Pumpkin Bread is moist, warmly spiced, and full of flavor. Made with sourdough starter and pumpkin puree, it is a delicious way to enjoy homemade bread this autumn.
Sourdough Bread is a craft I've wanted to perfect for a long time. I have been baking for three years now, and I absolutely love it! Over the past few years, I have spent countless hours learning, experimenting, and working to perfect the process so I could share it with you. Now I am excited to bring you this Sourdough Pumpkin Bread! Whether you're new to sourdough or have been baking for years, this seasonal twist on homemade sourdough is worth adding to your fall baking dish.
I'd also love to introduce you to my sourdough starter, Sheila! My wife jokes that you love Sheila more than me! Of course, Jacque knows she is the real love of my life. But I have to admit, Sheila has become a pretty important part of my kitchen. Whatever you name your starter, take care of it like family, and it will help you make some pretty amazing bread.
If you love homemade bread with a twist, then try my Smoked Cornbread with Jalapeños or Cheesy Cornbread next.
Why You'll Love this Recipe
- Perfect for fall: Pumpkin purée and pumpkin spice give traditional sourdough a seasonal twist.
- A fun sourdough project: If you enjoy baking with your starter, this is a great way to experiment with seasonal flavors.
- Makes two loaves: Bake one for your family and share one with a friend or neighbor.
- Not overly sweet: This is a savory-style bread that pairs beautifully with both sweet and savory toppings.
How to keep your starter alive?
- If you bake often: Keep your starter at room temperature and feed it regularly, usually once a day, depending on how quickly it becomes active.
- If you bake occasionally: Store your starter in the refrigerator to slow down fermentation. Feed it regularly about once a week, while refrigerated.
- Before Baking: If your starter has been in the refrigerator, take it out and feed it. Depending on how active it is, you may need one or more feedings before it is ready to use. Wait until it is bubbly, has risen well, and is near its peak.
- Don't forget to discard: Unless you're maintaining a very small starter or using a no-discard method, remove some starter before feeding to keep the quantity manageable. Save the discard for recipes that use it.
How I feed my starter
Feeding your sourdough starter doesn't have to be complicated! Here is how I do it to keep my starter healthy and ready for baking.
- Measure the starter: I remove 30g of starter from my jar and discard the rest. Sometimes we will save the discard to use in other recipes.
- Add the flour and water: Mix the 30 g of starter with 125 g of purified water and 140 g of unbleached bread flour.
- Mix well: Stir everything together until the flour is fully incorporated and no dry spots remain.
- Let it rise: Return the mixture to a clean jar, cover it loosely, and let it sit at room temperature until it becomes bubbly, rises noticeably, and reaches its peak.
My starter usually takes around 7 hours to reach its peak, but yours may take anywhere from 4-8 hours or longer depending on your kitchen temperature and starter activity.
Helpful Tools for this Recipe
- Bread Scorer - Use to score the top of your dough before baking. It will give your loaf that classic sourdough look.
- Dough Scraper - A kitchen must-have! I use it for dividing and shaping the bread dough, scraping dough off the counter, and making cleanup easier with just about every recipe.
- Cambro Container: I use this for proofing my sourdough dough because the straight sides make it easier to see when the dough has doubled in size. It is also great for storing food or brining meats
- Bread Flour: Don't overlook the flour! Make sure you're using Unbleached Bread Flour for the best results.
- Banneton Bread Baskets - A set of 2 is best! It's much easier to make two loaves than one.
- Digital Kitchen Scale - Can't make bread without it. It's a lifesaver!
Ingredients
- Active Sourdough starter: Your starter should be well-fed and at its peak rise before you begin.
- Pumpkin Purée: Adds pumpkin flavor and seasonal color. Use plain pumpkin purée, not pumpkin pie filling.
- Bread Flour: Unbleached bread flour is recommended for the structure needed.
- Water: Weigh it for accuracy.
- Sea Salt: Helps develop flavor and supports the dough's structure.
- Pumpkin Spice: Adds a warm, seasonal flavor without making the bread overly sweet.
- Olive Oil: Used to lightly coat the container during bulk fermentation.
- Rice Flour: Helps keep the dough from sticking to the bread basket.
How to Make Sourdough Pumpkin Bread
Step 1: Feed Your Sourdough Starter: Feed your starter before beginning the recipe, and wait until it reaches its peak rise before using it.
To feed your starter, combine:
- 30g of Starter
- 125g of Purified Water
- 140g of unbleached bread Flour
Mix well and let the starter rise at room temperature. Depending on the temperature and humidity in your kitchen, this can take it could take 4-8 hours. It took my starter about 7 hours.
Step 2: Mix the Dough: Once your starter is ready, gather the remaining ingredients. I recommend using a digital kitchen scale and weighing each ingredient carefully for consistent results.
- Add in 375g of water and 24g of salt. Mix well.
- Add in 1 teaspoon of pumpkin spice and 180g of pumpkin puree. Stir until combined.
- Add 180g of active starter and mix until it's as dissolved as possible.
- Add the bread flour and mix until a rough dough forms.
I like to start with a rubber spatula and then use my hands to bring everything together into a dough ball. Don't worry if it looks lumpy or messy at first! That's completely normal, and the dough will become smoother as you work through the next steps.
Step 3: Let the Dough Rest: Cover the bowl and let the dough rest at room temperature for 30 minutes. This resting period gives the flour time to absorb the water and helps the dough begin developing before you start stretching and folding.
Step 4: Stretch and Fold the Dough: Wet your hands with water to keep the dough from sticking. Gently stretch one side of the dough upward, then fold it back over itself. Rotate the bowl and repeat the process several times, working around the dough.
I typically stretch and fold the dough 4-6 times during each session. Be gentle! You want to build strength without stretching so far that the dough tears.
Return the dough to the bowl, cover it, and let it rest at room temperature for another 30 minutes.
Step 5: Repeat the Stretch and Fold Process: After the first rest, repeat the stretch-and-fold process. Cover the dough and let it rest for another 30 minutes.
Continue until you've completed four sets of stretch and folds, resting the dough for 30 minutes between each set.
By the end, the dough should feel smoother and more elastic than it did when you first mixed it.
Step 6: Let the Dough Rise: After the fourth set of stretch and folds, transfer the dough to a lightly oiled Cambro container. Coat it with a small amount of olive oil to easily remove the dough after bulking.
Cover the container and let the dough rise at room temperature until it has approximately doubled in size. This can take about 3-5 hours, depending on your starter and kitchen temperature.
Step 7: Divide the Dough: Once the dough has doubled in size, lightly flour your work surface and gently turn out the dough from the cambro. Using a dough scraper to divide the dough into two equal portions. You will shape each loaf separately.
Try to handle the dough gently so you preserve as much of the air developed during fermentation as possible.
Step 8: Fold and Shape the Dough: Working with one portion at a time, fold the ends of the dough toward the center. Then make a series of four cross-folds through the middle, bringing the dough toward the center and pinching the folds together to secure them.
You may notice air pockets as you work. That's a good sign that fermentation has been doing its job!
Step 9: Form the Dough Into a Ball: Fold the edges of the dough toward the center again, then gently roll the dough into a ball.
Keep the folds tucked underneath as you work to create a smooth outer surface.
Step 10: Build Tension and Rest: Cup your hands around the dough and slowly pull it toward you across the lightly floured surface. This helps tighten the outer surface and gives the loaf a more defined shape.
Cover the dough and let it rest for 30 minutes.
Step 11: Shape the Loaves and Refrigerate: Repeat steps 8 - 10 with the second portion of dough.
Lightly dust your bread baskets with rice flour to help prevent sticking. Place each loaf seam-side up in a basket, then dust the exposed dough with a little more rice flour. Cover the baskets with plastic wrap and refrigerate for 18-24 hours.
This long, cold fermentation helps develop the sourdough flavor and makes the dough easier to handle when it's time to bake.
Step 12: Preheat the Oven: Place your Dutch ovens and their lids in the oven and preheat to 500°F. Allow the Dutch ovens to heat for a full hour.
Step 13: Score the Bread: Remove the loaf from the refrigerator. Replace the plastic wrap with a piece of parchment paper large enough to support the bottom of the dough.
Carefully trim the dough out of the bread baskets onto the parchment paper. Use a bread scoring tool to make one long slash across the top.
Scoring gives the loaf room to expand as it bakes and helps create that classic sourdough appearance.
Step 14: Bake the Bread: Carefully lower the dough, with parchment paper underneath, into the preheated Dutch oven. Cover with the lid and bake for 26 minutes.
Remove the lid and bake for another 14 minutes, or until the crust is deeply golden and the loaf is baked through.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Repeat the process with the second loaf.
Let each loaf cool for at least one hour before slicing. I know fresh bread is hard to resist, but allowing it to cool helps the interior finish setting and gives you a better texture.
Substitutions and Variations
- Purified water: Filtered water can be used in place of purified water. Water quality can affect sourdough fermentation, so use water that works well with your starter.
- Add a little sweetness: For a sweeter variation, you could experiment with adding a small amount of honey or maple syrup. Keep in mind that added sweeteners can change fermentation and browning, so the dough may need adjustments.
- Add seeds: Sprinkle pumpkin seeds on top of the loaf for extra texture and a crunchy finish. You can also experiment with incorporating seeds in the dough.
Expert Tips
- Use an active starter: Your starter should be bubbly and at its peak rise before you mix the dough. An underactive starter can make fermentation take much longer.
- Weigh your ingredients: Sourdough baking is more consistent when you use a kitchen scale rather than measuring cups.
- Don't overwork the dough: Stretch and fold gently to build strength without tearing the developing gluten.
- Preheat your Dutch oven: A thoroughly heated Dutch oven helps create a crisp crust and supports a good oven spring.
- Let the bread cool completely: Give each loaf at least an hour to rest before slicing.
What to serve with Sourdough Pumpkin Bread
I love serving this Sourdough Pumpkin Bread alongside a warm bowl of soup. It is perfect for dipping!!
- Crock Pot White Chicken Chili
- Vegetable Soup
- Slow Cooker Chicken Noodle Soup
- Garlic Herb Butter - Spread this homemade butter, packed with fresh garlic and herbs, over a warm slice of sourdough for an easy, flavorful bite.
Storage
- Room temperature: Once completely cooked, store the bread in a bread bag for a few days. Avoid sealing it while warm, as trapped moisture can soften the crust.
- Freezer: Freeze a fully cooled loaf, either whole or sliced, in a freezer-safe bag for up to three months for best quality.
- Reheating: Warm slices in a toaster or oven to refresh the crust. Frozen slices can go straight into the toaster.
faq
No. This recipe is a savory-style sourdough loaf. It does not contain added sugar, so it is perfect to serve with butter or a honey butter!
The overnight refrigeration is part of the recipe's process and helps develop flavor while making the dough easier to handle.
The interior of the loaf needs time to finish setting after baking. Cutting too early can release steam and leave the crumb gummy or doughy.
More Pumpkin Recipes
Recipe
Sourdough Pumpkin Bread
Equipment
Ingredients
- 375 g Water Purified
- 24 g Sea Salt
- 1 teaspoon Pumpkin Spice
- 180 g Sourdough starter
- 180 g Pumpkin puree
- 700 g Unbleached Flour
- 1 teaspoon Olive Oil for coating cambro
- 2 tablespoon Rice Flour for coating bread basket
Instructions
- Feed Your Sourdough Starter: Feed your starter before beginning the recipe, and wait until it reaches its peak rise before using it. To feed your starter, combine:30g of Starter125g of Purified Water140g of unbleached bread flour. Mix well and let the starter rise at room temperature. Depending on the temperature and humidity in your kitchen, this can take it could take 4-8 hours. It took my starter about 7 hours. 375 g Water 180 g Sourdough starter 700 g Unbleached Flour
- Mix the Dough: Once your starter is ready, gather the remaining ingredients. I recommend using a digital kitchen scale and weighing each ingredient carefully for consistent results. In a large mixing bowl, add 375g water and 24 g of salt. Mix well. Add 1 teaspoon pumpkin spice and 180 g pumpkin purée. Stir until combined. Add 180 g active sourdough starter and mix until it is as dissolved as possible. Add the bread flour and mix until a rough dough forms. 375 g Water 24 g Sea Salt 1 Tsp Pumpkin Spice 180 g Pumpkin puree I like to start with a rubber spatula and then use my hands to bring everything together into a dough ball. Don't worry if it looks lumpy or messy at first! That's completely normal, and the dough will become smoother as you work through the next steps.
- Let the Dough Rest: Cover the bowl and let the dough rest at room temperature for 30 minutes. This resting period gives the flour time to absorb the water and helps the dough begin developing before you start stretching and folding.
- Stretch and Fold the Dough: Wet your hands with water to keep the dough from sticking. Gently stretch one side of the dough upward, then fold it back over itself. Rotate the bowl and repeat the process several times, working around the dough. I typically stretch and fold the dough 4-6 times during each session. Be gentle! You want to build strength without stretching so far that the dough tears. Return the dough to the bowl, cover it, and let it rest at room temperature for another 30 minutes.
- Repeat the Stretch and Fold Process: After the first rest, repeat the stretch-and-fold process. Cover the dough and let it rest for another 30 minutes. Continue until you've completed four sets of stretch and folds, resting the dough for 30 minutes between each set. By the end, the dough should feel smoother and more elastic than it did when you first mixed it.
- Let the Dough Rise: After the fourth set of stretch and folds, transfer the dough to a lightly oiled Cambro container. Coat it with a small amount of olive oil to easily remove the dough after bulking. Cover the container and let the dough rise at room temperature until it has approximately doubled in size. This can take about 3-5 hours, depending on your starter and kitchen temperature. 1 Tsp Olive Oil
- Divide the Dough: Once the dough has doubled in size, lightly flour your work surface and gently turn out the dough from the cambro. Using a dough scraper to divide the dough into two equal portions. You will shape each loaf separately.2 Tbsp Rice FlourTry to handle the dough gently so you preserve as much of the air developed during fermentation as possible.
- Fold and Shape the Dough: Working with one portion at a time, fold the ends of the dough toward the center. Then make a series of four cross-folds through the middle, bringing the dough toward the center and pinching the folds together to secure them. You may notice air pockets as you work. That's a good sign that fermentation has been doing its job!
- Form the Dough Into a Ball: Fold the edges of the dough toward the center again, then gently roll the dough into a ball. Keep the folds tucked underneath as you work to create a smooth outer surface.
- Build Tension and Rest: Cup your hands around the dough and slowly pull it toward you across the lightly floured surface. This helps tighten the outer surface and gives the loaf a more defined shape. Cover the dough and let it rest for 30 minutes.
- Shape the Loaves and Refrigerate: Repeat steps 8 - 10 with the second portion of dough. Lightly dust your bread baskets with rice flour to help prevent sticking. Place each loaf seam-side up in a basket, then dust the exposed dough with a little more rice flour. Cover the baskets with plastic wrap and refrigerate for 18-24 hours. This long, cold fermentation helps develop the sourdough flavor and makes the dough easier to handle when it's time to bake.
- Preheat the Oven: Place your Dutch ovens and their lids in the oven and preheat to 500°F. Allow the Dutch ovens to heat for a full hour.
- Score the Bread: Remove the loaf from the refrigerator. Replace the plastic wrap with a piece of parchment paper large enough to support the bottom of the dough. Carefully trim the dough out of the bread baskets onto the parchment paper. Use a bread scoring tool to make one long slash across the top. Scoring gives the loaf room to expand as it bakes and helps create that classic sourdough appearance.
- Bake the Bread: Carefully lower the dough, with parchment paper underneath, into the preheated Dutch oven. Cover with the lid and bake for 26 minutes. Remove the lid and bake for another 14 minutes, or until the crust is deeply golden and the loaf is baked through. Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Repeat the process with the second loaf. Let each loaf cool for at least one hour before slicing. I know fresh bread is hard to resist, but allowing it to cool helps the interior finish setting and gives you a better texture.
Notes
Expert Tips
- Use an active starter: Your starter should be bubbly and at its peak rise before you mix the dough. An underactive starter can make fermentation take much longer.
- Weigh your ingredients: Sourdough baking is more consistent when you use a kitchen scale rather than measuring cups.
- Don't overwork the dough: Stretch and fold gently to build strength without tearing the developing gluten.
- Preheat your Dutch oven: A thoroughly heated Dutch oven helps create a crisp crust and supports a good oven spring.
- Let the bread cool completely: Give each loaf at least an hour to rest before slicing.
Storage
- Room temperature: Once completely cooked, store the bread in a bread bag for a few days. Avoid sealing it while warm, as trapped moisture can soften the crust.
- Freezer: Freeze a fully cooled loaf, either whole or sliced, in a freezer-safe bag for up to three months for best quality.
- Reheating: Warm slices in a toaster or oven to refresh the crust. Frozen slices can go straight into the toaster.
Nutrition
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