Pumpkin Sourdough Bread: Your Cozy Fall Baking Adventure

This Pumpkin Sourdough Bread combines homemade sourdough's heartiness with the sweetness of pumpkin, perfect for a cozy fall atmosphere.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Resting Time 30

Total Time 1 45

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Starter

50 g Mature Starter Feed it 4-6 hours prior until bubbly and doubled.
50 g Flour Used to feed your mature starter.
50 g Tepid Water Use filtered or boiled and cooled water.

For the Dough

100 g Active Starter Your main leavening agent.
300 g Water Stick to filtered or boiled water.
100 g Canned Pumpkin Purée Avoid pumpkin pie filling.
3 tbsp Honey or Maple Syrup Natural sweetener to enhance flavor.
1 tbsp Pumpkin Spice A mix of cinnamon and nutmeg can work too.
2 tsp Ground Turmeric You can reduce the amount if preferred.
12 g Sea Salt Enhances flavor and strengthens gluten.
500 g White Bread Flour Keep extra on hand just in case.
3 tbsp Olive Oil Prevents sticking, greasing your mixing bowl.

For Shaping

Cotton String Necessary for tying the loaf into shape.
Rice Flour or Gluten-Free Flour Ideal for dusting the banneton or bowl.

Equipment

mixing bowl
Dutch oven
Banneton or bowl
Wire rack
Measuring Cups and Spoons

Method

Step‑by‑Step Instructions for Pumpkin Sourdough Bread

Prepare Sourdough Starter: Feed your mature starter with flour and tepid water, letting it rise for 4-6 hours until bubbly and doubled.
Mix Dough: Combine the active starter with water and canned pumpkin purée, then add pumpkin spice, turmeric, salt, and honey or maple syrup.
Incorporate Flour: Gradually add the white bread flour to the wet mixture until a shaggy dough forms; rest for about 30 minutes.
Stretch and Fold: Gently stretch and fold the dough over itself every 30 minutes for two hours to build gluten structure.
First Rise: Transfer the dough to a greased bowl, cover, and let it rise for 6-10 hours at room temperature.
Shape Loaf: Scrape the risen dough onto a clean surface, shape it into a rectangle, then round it to create surface tension.
Second Rise: Place the shaped loaf seam-side down in a well-dusted banneton and let it rise for 30-120 minutes.
Preheat Oven & Prepare Baking: Preheat your oven to 450°F (230°C) with a Dutch oven inside; bake for 20 minutes covered, then 20-25 minutes uncovered.
Cool & Serve: Allow the bread to cool on a wire rack for at least one hour before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Ensure your sourdough starter is lively and bubbly for the best results. Let the dough rise in a warm space and avoid overworking it.

Tried this recipe?

Let us know how it was!