Pumpkin Sourdough Bread combines the tangy goodness of sourdough with the comforting sweetness and subtle spice of pumpkin. The bread is soft, moist, and has a beautiful golden color that makes it perfect for autumn mornings or cozy afternoons. The pumpkin adds a nice natural sweetness and keeps the crumb wonderfully tender, while the sourdough starter gives it that signature chewy texture and depth of flavor.
I love making this bread because it feels like a little celebration of fall all wrapped up in one loaf. The pumpkin not only brings out warm, cozy flavors but also makes the bread extra fresh for days. One trick I use is to gently fold in some cinnamon and nutmeg, which really ups the cozy factor without overpowering the sourdough’s tang. Plus, it’s fun watching the dough rise as it takes on this lovely amber hue.
My favorite way to enjoy pumpkin sourdough bread is toasted with a bit of butter or cream cheese. It pairs wonderfully with soups or just with a cup of tea on the side. If you’re looking for a bread that’s a little different but still comforting and easy to love, this one is a keeper. It’s perfect for sharing with friends or just treating yourself to a warm, slice of seasonal goodness.
Key Ingredients & Substitutions
Bread Flour: Using bread flour gives the dough good structure and chew. You can swap half the bread flour with all-purpose flour if you want a softer crumb.
Whole Wheat Flour: Adds nuttiness and extra fiber. If you don’t have whole wheat, rye or spelt flour make great substitutes for flavor depth.
Pumpkin Puree: This brings moisture and natural sweetness. Use fresh cooked pumpkin or canned pumpkin puree. Avoid pumpkin pie filling since it’s sweetened and spiced.
Sourdough Starter: Must be active and bubbly for the best rise. If you don’t have one, you can try using commercial yeast but the flavor won’t be the same.
Sunflower Seeds: These add crunch and a nutty taste but are optional. You can use pumpkin seeds, walnuts, or leave them out entirely.
How Do I Master the Stretch-and-Fold Technique for Sourdough?
The stretch-and-fold helps develop gluten without heavy kneading, making the dough strong but soft.
- Wet your hand: It stops the dough sticking.
- Gently lift a quarter of the dough: Stretch it upward without tearing.
- Fold it over the top: Repeat this 3 more times around the bowl.
- Do this every 30 minutes, during the first 2 hours of fermentation.
This method builds strength and traps air, giving your bread a nice rise and open crumb, even with pumpkin added.
Equipment You’ll Need
- Mixing bowls – for combining and resting the dough comfortably.
- Kitchen scale – helps measure flour and water precisely for consistent results.
- Proofing basket (banneton) or bowl with floured towel – shapes the dough and supports it during final rise.
- Dutch oven or heavy pot with lid – traps steam to create a crispy crust and even baking.
- Sharp blade or bread lame – makes clean scoring cuts that help the bread expand nicely.
- Cooling rack – allows air to circulate and prevents soggy bottoms after baking.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for crunchy texture and nutty flavor that pairs perfectly with pumpkin.
- Mix in 1/4 cup raisins or dried cranberries for a touch of natural sweetness and festive flair.
- Swap cinnamon and nutmeg for pumpkin pie spice or ginger for spicier seasonal notes.
- Try adding 1/4 cup shredded cheddar for a savory twist that’s great for sandwiches or toast.
Pumpkin Sourdough Bread
Ingredients You’ll Need:
Dry Ingredients:
- 500g bread flour (about 4 cups)
- 100g whole wheat flour (about 3/4 cup)
- 10g salt (about 1 1/2 teaspoons)
- 2 teaspoons ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 cup sunflower seeds (optional)
Wet Ingredients:
- 350g lukewarm water (about 1 1/2 cups)
- 150g active sourdough starter (fed and bubbly)
- 200g pumpkin puree (unsweetened, cooked and cooled)
Extras:
- Additional flour for dusting
How Much Time Will You Need?
This bread takes about 15 minutes of prep, plus a 30-minute rest, then 4-6 hours of bulk fermentation with periodic folding, followed by 2-4 hours of final proofing (or overnight in the fridge). Baking takes about 40-45 minutes. Plan ahead for a total time of around 8-12 hours, mostly hands-off.
Step-by-Step Instructions:
1. Prepare the Dough Base:
In a large bowl, mix the bread flour, whole wheat flour, cinnamon, and nutmeg until well combined. This blends your dry ingredients evenly.
2. Mix Wet Ingredients:
In another bowl, whisk together the lukewarm water, pumpkin puree, and active sourdough starter until smooth and well mixed.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir with a spoon or your hand until a rough dough forms. Cover the bowl with a damp cloth or plastic wrap, and let this rest for 30 minutes to hydrate the flour (called autolyse).
4. Add Salt and Seeds, Knead:
Sprinkle the salt and sunflower seeds evenly over the dough. Gently knead everything together inside the bowl for about 5 minutes. The dough will feel sticky but should become elastic.
5. Bulk Fermentation with Folding:
Cover the bowl and let the dough ferment at room temperature (around 70°F / 21°C) for 4 to 6 hours. During the first 2 hours, do a set of stretch-and-folds every 30 minutes. To do this, wet your hand, lift one side of the dough, stretch it up gently, and fold it over the rest of the dough. Repeat 3-4 times around the bowl. This strengthens the dough.
6. Shape the Dough:
After fermentation, turn the dough onto a lightly floured surface. Shape it carefully into a round loaf (called a boule). Place it seam side up into a well-floured proofing basket or a bowl lined with a floured towel.
7. Final Proof:
Cover the dough and let it rise for 2 to 4 hours at room temperature until it has puffed up nicely. For extra flavor and easier scoring, you can chill it in the refrigerator overnight, up to 12 hours.
8. Preheat Oven and Bake:
About 45 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven inside. When ready, carefully turn the dough onto parchment paper, seam side down. Score the top with a sharp blade to help it expand during baking.
Place the dough with the parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes. Then remove the lid and bake for another 20-25 minutes until the crust is golden and crisp.
9. Cooling:
Take the bread out of the oven and transfer it to a cooling rack. Let it cool completely (about 2 hours) before slicing to ensure the texture sets perfectly.
Enjoy your pumpkin sourdough bread toasted with butter or cream cheese! It keeps well wrapped at room temperature for a few days and can also be frozen for longer storage.
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes! Just make sure it’s plain canned pumpkin puree, not pumpkin pie filling, which has added sugars and spices. Using canned pumpkin works perfectly and saves time.
How Do I Store Leftover Pumpkin Sourdough Bread?
Store it wrapped tightly in a clean kitchen towel or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread; then toast slices directly from the freezer.
What If My Sourdough Starter Isn’t Very Active?
If your starter is sluggish, feed it a few times over 1-2 days to get it bubbly and lively before baking. Alternatively, you can add a small amount of instant yeast (about 1/4 teaspoon) to help the rise.
Can I Add Other Seeds or Nuts?
Absolutely! Pumpkin seeds, walnuts, pecans, or even flaxseeds all make great additions. Just add about 1/4 cup during the kneading step for extra flavor and texture.
