Skip to content 
Oh, fall baking! There’s just something magical about it, isn’t there? The crisp air, the cozy sweaters, and of course, the delicious aromas that fill the house. For me, baking has become such a peaceful escape, a way to find that pure joy in creating something wonderful with my own two hands. It reminds me of when I first learned to bake bread, and even though I had a few “oops, that’s a brick” moments, that first successful loaf was pure magic. Now, I get to share that same magic with you, and this time, we’re diving headfirst into the season with a truly special loaf: pumpkin sourdough bread. Imagine that tangy sourdough character you love, all warmed up with sweet pumpkin puree and a hint of spice. It’s naturally leavened, incredibly tender, and just screams cozy autumn vibes. Seriously, this one is a game-changer!
Why You’ll Love This Pumpkin Sourdough Bread
It’s surprisingly easy to pull off, even if you’re newer to sourdough! The flavor is just out of this world – that classic sourdough tang meets warm pumpkin and spice. The texture is wonderfully soft and moist inside with a perfectly crisp crust. Plus, it smells absolutely divine while it’s baking – pure fall magic! It’s such a versatile loaf, perfect for breakfast, snacking, or even alongside dinner, and it’s a great way to use up that precious sourdough discard.
Gather Your Ingredients for Artisan Pumpkin Loaf
Alright, let’s get our ducks in a row for this delicious pumpkin sourdough bread! Having everything ready makes the whole process so much smoother. You’ll want to make sure your sourdough starter is good and active – that means it’s bubbly and smells nice and tangy. For the flour, bread flour is definitely the way to go here since it has a higher protein content, which gives our loaf that nice chewy texture. And for the pumpkin, just plain pumpkin puree is perfect; make sure it’s not pumpkin pie filling, that’s a whole different ballgame! Here’s everything you’ll need:
- 100g active sourdough starter
- 350g warm water
- 500g bread flour
- 100g pumpkin puree (unsweetened, plain)
- 10g salt
- 1 teaspoon pumpkin pie spice
Step-by-Step Guide to Making Spiced Pumpkin Sourdough
Okay, so now that we’ve got all our goodies ready, let’s get down to business with this amazing spiced pumpkin sourdough! Don’t worry, it’s not as intimidating as it might sound. Think of it as a wonderful, slow dance between simple ingredients and a little bit of patience. We’re going to build up that beautiful texture and flavor step by step. It’s really about enjoying the process, just like those moments I found peace in my own kitchen. Ready to create some baking magic?
Mixing the Dough for Your Pumpkin Sourdough
First things first, in a big bowl – your happy place for dough! – gently whisk together your active sourdough starter and that warm water until they’re nicely combined. Now, add in that gorgeous pumpkin puree. Give it a good mix until it all looks like a uniform, slightly orange liquid. It should smell so good already!
Developing Dough Strength: Stretch and Folds
This is where the magic really happens for building strength in our pumpkin sourdough. It’s called stretch and folds, and it’s way easier than it sounds. Just get your hands a little wet, reach under one side of the dough in the bowl, gently stretch it up, and fold it over onto itself. Turn the bowl about 90 degrees and do it again. You’ll do this for all four sides. We’ll repeat this every half hour for about two hours. You’ll notice the dough getting smoother and springier with each round. Trust me, it’s super satisfying to see!
Shaping and Overnight Proofing Your Fall Sourdough Recipe
Once your dough has had its stretch-and-fold time and feels nice and elastic, it’s time to shape it. Gently turn the dough out onto a lightly floured surface. We want to shape it into a nice, round ball. Be gentle so you don’t deflate all that lovely air we just built in! Tuck the edges underneath to create a little tension on top. Then, carefully place it seam-down into a banneton or a bowl lined with a floured tea towel. Cover it up and pop it into the fridge overnight. This cold rest is key for developing that deep flavor in our fall sourdough recipe.
Baking Your Naturally Leavened Pumpkin Bread
Morning time! Get your oven screaming hot – like 450°F (230°C) – with your Dutch oven inside for at least 30 minutes. When it’s nice and ready, carefully take that hot Dutch oven out and gently turn your proofed dough into it. If you want that beautiful art look, now’s the time to score the top of the loaf with a sharp knife or lame. It helps the bread expand perfectly. Pop the lid back on and bake for about 20 minutes. Then, take the lid off, and let that gorgeous naturally leavened pumpkin bread bake for another 20-25 minutes until it’s a deep, golden brown and sounds hollow when you tap the bottom. The whole house will smell like pure autumn bliss!
Tips for Perfect Pumpkin Sourdough Bread
Okay, so you’ve made it this far, and you’re almost there! A few little tricks can really elevate your pumpkin sourdough bread from great to absolutely unforgettable. First off, you absolutely must make sure your sourdough starter is super active and happy before you even think about mixing the dough. Give it a good feed and wait for it to double or even triple in size! If you’re feeling adventurous, try adding some crunchy pecans or walnuts to the dough when you do your final stretch and folds – they add such a lovely texture. And for that extra-crispy crust? If you have a baking stone or steel, popping the loaf directly onto it (instead of in the Dutch oven) can really make a difference. Don’t be afraid to play around a bit!
Understanding Your Sourdough Pumpkin Bread
Sometimes you just have questions, right? It’s like when I started out – I had a million little things I wondered about my loaves. So, let’s chat about some common things that pop up when you’re making this delicious sourdough pumpkin bread!
What if my starter isn’t very active?
That’s totally normal! If your starter seems a little sluggish, give it a good feed (that’s usually equal parts flour and water). Let it sit on the counter for 4-12 hours, and wait until it’s bubbly and has at least doubled in size. A happy starter is the secret weapon for any great sourdough, especially our pumpkin sourdough discard versions!
Can I use pumpkin pie filling instead of puree?
Oh, please don’t! Pumpkin pie filling has extra sugar and spices already in it, which can really mess with how your sourdough dough ferments and bakes. Stick with plain, unsweetened pumpkin puree. If you want more spice, we’ve got that covered with the pumpkin pie spice you’ll add!
How do I get that nice open crumb in my fall sourdough recipe?
Getting a good crumb is all about handling the dough gently during shaping and giving it enough time to proof. Over-fermenting or degassing the dough too much can make it dense. Make sure your starter is active, the stretch and folds are done correctly, and that overnight cold proof lets the flavors develop and creates those lovely airy pockets. It’s a balance, but you’ll get there!
Storing and Reheating Your Pumpkin Sourdough
So, you’ve baked a glorious loaf of pumpkin sourdough bread and there are a few slices left – lucky you! To keep it tasting its best, I like to store cooled bread in a paper bag or loosely wrapped in beeswax wrap. Avoid plastic wrap if you can, as it can make the wonderful crust a bit soft. If you have more than a few days’ worth, slicing it and freezing the slices between parchment paper is a fantastic way to go. To reheat, a few minutes in a moderate oven (around 350°F or 175°C) or a quick toast will bring back that lovely aroma and tender crumb.
Share Your Baking Adventures!
I absolutely LOVE seeing what you wonderful bakers create! If you whip up this pumpkin sourdough bread, please share your photos and let me know how it turned out in the comments below. Tag me on social media – I can’t wait to see your beautiful loaves and hear all about your fall baking adventures!
PrintPumpkin Sourdough Bread
A naturally leavened sourdough bread enriched with pumpkin puree, perfect for fall baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 15 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 100g active sourdough starter
- 350g warm water
- 500g bread flour
- 100g pumpkin puree
- 10g salt
- 1 teaspoon pumpkin pie spice
Instructions
- In a large bowl, mix the active sourdough starter and warm water.
- Add the pumpkin puree and mix until combined.
- In a separate bowl, whisk together the bread flour, salt, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms.
- Cover the bowl and let it rest for 30 minutes.
- Perform a series of stretch and folds every 30 minutes for 2 hours, or until the dough is smooth and elastic.
- Shape the dough into a round loaf and place it in a banneton.
- Cover and refrigerate overnight.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Carefully score the top of the loaf and place it in the hot Dutch oven.
- Bake for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes, or until golden brown.
- Let the bread cool completely before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before using.
- Adjust the amount of pumpkin puree based on your desired flavor and moisture level.
- You can add chopped pecans or walnuts to the dough for extra texture.
- For a crispier crust, bake the loaf directly on a baking stone or steel.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
