When the air turns crisp and leaves scatter outside, there’s something about the smell of baking bread that feels like a gentle hug. This pumpkin sourdough bread brings together that tangy sourdough character with cozy spices and the subtle sweetness of pumpkin. It’s the kind of loaf that makes your kitchen feel alive, even before you taste it.
Last weekend, I tried this recipe for the first time. I remember setting the dough to rest, glancing out the window at the gray sky, and catching a whiff of cinnamon and nutmeg mixing with the sourdough’s earthy aroma. The house was filled with that warm scent that makes you pause and just breathe. I was a little distracted by a phone call halfway through folding the dough—so my folds were probably a bit uneven, but honestly, the bread didn’t mind. When I finally pulled it out hot and golden, the crust crackled as I sliced into it, revealing a tender, moist crumb with just the right balance of tang and spice. It wasn’t perfect, but that’s the charm—each loaf tells its own story.
- Brings a unique twist to sourdough with the comforting flavor of pumpkin and spices.
- Has a moist, tender crumb that pairs wonderfully with morning coffee or afternoon tea.
- Requires some patience with overnight proofing, but that slow fermentation is what builds depth.
- It’s simple — and that’s kind of the point. No fancy ingredients, just time and love.
If you’re new to sourdough, don’t worry about every step being precise. This bread rewards a relaxed approach and a little imperfect folding or timing.
PrintPumpkin Sourdough Bread
A moist and flavorful pumpkin sourdough bread that combines the tangy depth of sourdough with the warm spices and natural sweetness of pumpkin. Perfect for fall breakfasts or snacks.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 8 hours 5 minutes
- Yield: 1 loaf (about 12 slices)
Ingredients
150 grams active sourdough starter (100% hydration)
300 grams bread flour
100 grams whole wheat flour
150 grams canned pumpkin puree
200 grams water, lukewarm
10 grams salt
50 grams brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Instructions
In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and lukewarm water. Stir until well blended.
Add the bread flour, whole wheat flour, brown sugar, cinnamon, nutmeg, cloves, and ginger to the pumpkin mixture. Mix until a rough dough forms.
Add the salt and knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 4 hours, folding the dough every hour to develop gluten.
After the bulk fermentation, shape the dough into a tight round loaf and place it seam-side up in a floured banneton or a bowl lined with a floured kitchen towel.
Cover and refrigerate the dough overnight (8-12 hours) for the final proof.
Preheat the oven to 450°F (230°C) with a Dutch oven or baking stone inside.
Carefully transfer the dough onto parchment paper, score the top with a sharp knife or razor blade, and place it into the preheated Dutch oven or directly on the baking stone.
Cover with the lid (if using a Dutch oven) and bake for 20 minutes.
Remove the lid and bake for an additional 25 minutes or until the crust is deep golden brown and the internal temperature reaches 205°F (96°C).
Remove the bread from the oven and cool completely on a wire rack before slicing.
For this bread, you don’t need any special equipment beyond the usual baking tools. A Dutch oven or baking stone helps achieve that golden crust, but you can improvise with whatever you have. This loaf is great sliced thick for breakfast with a smear of butter, or toasted lightly with honey in the afternoon. I’ve tried swapping the brown sugar for maple syrup once, but I wasn’t sure if it changed the texture much—still tasty, though. Sometimes I add a handful of chopped walnuts or pumpkin seeds on top before baking, which adds a nice crunch but isn’t necessary. And if you’re short on time, skipping the overnight proof shortens the timeline but softens the flavor a bit.
FAQ
Can I use fresh pumpkin instead of canned? Yes, but be sure to cook and puree it well to avoid extra moisture affecting the dough.
How long can I keep this bread? It stays fresh for a few days at room temperature; freezing works well for longer storage.
Is it okay if my dough feels sticky after mixing? That’s normal; a slightly sticky dough often means a moist crumb later on.
Enjoy the process as much as the bread itself—there’s something special in the gentle rhythm of making something wholesome from scratch.
Try this pumpkin bread sourdough when you want a slice of cozy autumn any day of the week.