Pumpkin Sourdough Bread is a delightful twist on classic sourdough, bringing in the warm, comforting flavors of pumpkin right into the dough. The bread has a beautiful golden-orange hue with a soft, tender crumb and that perfect tangy crust you expect from a good sourdough. It combines the earthy taste of pumpkin with the slight sourness, making it a wonderful treat any time of the day.
I love making this bread especially in the cooler months when pumpkin season is in full swing. The natural sweetness of pumpkin adds moisture and richness, so the bread feels extra special without needing any fancy ingredients. I often find myself slicing it a little thicker than usual because it’s just that good — perfect for a cozy buttered snack.
One of my favorite ways to enjoy this pumpkin sourdough is toasted with a drizzle of honey or a smear of cream cheese. It’s also fantastic served alongside soup or a warm fall salad. Whenever I bake this loaf, the warm pumpkin aroma fills the kitchen, creating such a welcoming and homey atmosphere that everyone nearby immediately wants a slice.
Key Ingredients & Substitutions
Bread Flour: Bread flour is great for strong gluten development, giving the bread structure. If you want a nuttier flavor, try substituting up to half with whole wheat or rye flour. Just be ready for a denser crumb.
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices. If your puree is watery, strain it to keep the dough consistency right. You can also swap with cooked and mashed sweet potato or butternut squash.
Sourdough Starter: Active starter is key for rise and tang. If you don’t have one, you can make a levain or use a commercial yeast for a quicker version but the flavor will differ.
Spices: Cinnamon and nutmeg add cozy autumn notes. These are optional but I find they beautifully complement the pumpkin’s flavor. Feel free to adjust or skip them based on your taste.
How Do I Handle the Sticky Dough When Adding Pumpkin?
Adding pumpkin makes the dough softer and stickier than regular sourdough. Here’s how to manage it:
- Use wet hands and a bench scraper to handle the dough instead of flouring excessively.
- Perform stretch and folds gently and often during bulk fermentation to build gluten strength.
- If needed, adjust water slightly, but remember pumpkin adds moisture so less water may be necessary.
- Let the dough rest during autolyse for better hydration before adding salt and starter.
Working slowly and with patience here helps develop a strong dough that bakes into a tender loaf with great rise.
Equipment You’ll Need
- Mixing bowl – a large one makes it easy to combine sticky dough without mess.
- Banneton or bowl with a floured towel – helps the dough keep its shape during the final proof.
- Dutch oven or heavy oven-safe pot with lid – traps steam for a crisp, golden crust.
- Bench scraper – great for handling sticky dough and shaping the loaf.
- Sharp blade or bread lame – lets you score the dough for controlled rising in the oven.
- Kitchen scale – ensures accurate measurements for consistent results.
Flavor Variations & Add-Ins
- Add ½ cup chopped toasted pecans or walnuts for a crunchy texture and nutty flavor.
- Mix in ¼ cup dried cranberries to give a sweet, tart contrast to the pumpkin’s earthiness.
- Swap cinnamon and nutmeg for pumpkin pie spice or add a pinch of ground cloves for warmth.
- Include 2 tbsp of honey or maple syrup in the dough to deepen sweetness if you prefer a sweeter bread.
How to Make Pumpkin Sourdough Bread?
Ingredients You’ll Need:
Main Ingredients:
- 500g bread flour (can substitute part with whole wheat or rye flour if desired)
- 350g active sourdough starter (100% hydration)
- 150g pumpkin puree (strained if very wet)
- 300g water (adjust as needed)
- 10g salt
- 1 tsp ground cinnamon (optional for subtle warmth)
- ½ tsp ground nutmeg (optional)
How Much Time Will You Need?
This bread requires about 1 hour of hands-on preparation time, plus 3-4 hours of room temperature fermentation and an overnight cold proof of 8-12 hours. Baking will take about 40-45 minutes total. So plan ahead to enjoy this delicious loaf!
Step-by-Step Instructions:
1. Prepare the Levain (if needed):
If you don’t have an active sourdough starter ready, mix equal parts flour and water with a small portion of mature starter. Let it ferment at room temperature until bubbly and doubled in size.
2. Mix and Autolyse:
In a large bowl, combine the bread flour, pumpkin puree, and most of the water (keep some water back to adjust dough consistency later). Mix until all the flour is hydrated. Cover the bowl and let it rest (autolyse) for about 1 hour.
3. Add Starter and Seasonings:
Add the active sourdough starter, salt, cinnamon, and nutmeg to the autolysed dough. Mix thoroughly until everything comes together into a sticky but cohesive dough.
4. Bulk Fermentation and Stretch & Folds:
Transfer the dough to a clean bowl and leave it to ferment at room temperature (~21°C or 70°F) for 3 to 4 hours. During the first 2 hours, perform a series of stretch and folds every 30 minutes to develop gluten strength and structure.
5. Shape the Dough:
After bulk fermentation, turn the dough onto a floured surface. Shape it into a tight round or oval loaf. Place it seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.
6. Cold Proof:
Cover and place the dough in the refrigerator to proof slowly overnight for 8 to 12 hours. This step helps deepen flavor and develop a better crumb.
7. Preheat Oven:
Preheat your oven to 230°C (450°F). Place a Dutch oven or baking stone inside to heat thoroughly.
8. Score and Bake:
When ready to bake, carefully invert the dough onto parchment paper. Use a sharp blade to score the top to allow for expansion. Place the dough (with parchment) inside the hot Dutch oven or onto the baking stone. Cover the Dutch oven if using.
9. Bake the Bread:
Bake covered for 20 minutes, then remove the lid and bake uncovered for another 20 to 25 minutes until the crust turns deep golden brown and crispy.
10. Cool and Enjoy:
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your moist, flavorful pumpkin sourdough bread with its perfect tangy crust and tender crumb!
Can I Use Canned Pumpkin Puree for This Bread?
Yes, canned pumpkin puree works perfectly! Just make sure it’s plain pumpkin and not pumpkin pie filling with added sugar and spices. If the puree is very watery, strain it slightly to avoid a too sticky dough.
How Should I Store Pumpkin Sourdough Bread?
Store the bread in a paper bag or loosely wrapped in a kitchen towel at room temperature to keep the crust crisp. It’s best eaten within 2-3 days. For longer storage, slice and freeze the bread, then toast slices when ready to enjoy.
Can I Make This Bread Without a Dutch Oven?
Absolutely! You can bake the bread on a preheated baking stone or heavy baking sheet. To trap steam and get a good crust, place a pan with hot water on the bottom rack of the oven while baking.
What If My Dough Feels Too Sticky?
Sticky dough is normal because of the pumpkin’s moisture. Use wet hands for handling and avoid adding too much extra flour. Stretch and folds during bulk fermentation will help strengthen the dough for a great rise.