As the crisp air settles in and pumpkin season takes over, there’s no better time to bake a warm, aromatic loaf of pumpkin sourdough bread. This delightful bread combines the tangy richness of sourdough with the comforting flavors of pumpkin, pumpkin pie spice, and sweet dried cranberries. Whether you’re a seasoned sourdough baker or just diving into fermentation, this recipe delivers a cozy, golden crust with a soft, spiced crumb that feels like fall in every bite.
Table of Contents
Why You’ll Love This Pumpkin Sourdough Bread
Pumpkin sourdough bread is more than just a seasonal treat — it’s a loaf that checks all the right boxes for home bakers. It’s:
- Naturally leavened with wild yeast, offering better digestibility and gut health benefits.
- Flavor-rich with earthy pumpkin and warm fall spices like cinnamon, nutmeg, and cloves.
- Texturally balanced with a crusty exterior and a soft, slightly chewy crumb.
- Customizable for dietary needs and flavor preferences.
- Perfect for sharing, whether toasted with butter or used for sweet and savory sandwiches.
This pumpkin sourdough bread isn’t just festive — it’s functional and nourishing, too.
What Goes Into This Cozy Autumn Loaf
Each ingredient in this pumpkin sourdough bread plays an essential role in creating its flavor, texture, and nutritional value.
- Sourdough Starter: Adds natural leavening and complex tangy flavor.
- Pumpkin Puree: Provides moisture, subtle sweetness, and that signature golden hue.
- Bread Flour: Builds strong gluten structure for a beautiful rise.
- Water: Hydrates the dough and activates the starter.
- Coarse Kosher Salt: Enhances overall flavor and controls fermentation.
- Brown Sugar: Deepens the sweetness and supports caramelization in the crust.
- Dried Cranberries: Add tart bursts and chewy texture.
- Pumpkin Pie Spice: Infuses the loaf with cinnamon, nutmeg, ginger, cloves, and allspice for that classic autumn aroma.
Easy Ingredient Swaps for Dietary Needs or Convenience
Missing an ingredient or need a substitution? Here are a few smart swaps to keep your pumpkin sourdough bread on track:
- Gluten-Free Flour Blend: Use a high-protein GF flour mix designed for sourdough baking if you’re avoiding gluten. Note: texture will vary.
- Maple Syrup or Coconut Sugar: For a refined sugar-free option, use natural sweeteners instead of brown sugar.
- Golden Raisins or Chopped Dates: Swap dried cranberries for other dried fruits for a unique flavor twist.
- Homemade Pumpkin Puree: Just make sure to strain it well to avoid excess moisture.
- Apple Pie Spice: If you’re out of pumpkin pie spice, apple pie spice or individual warm spices like cinnamon and nutmeg can work.
How to Make Pumpkin Sourdough Bread Step by Step
- Start the Dough
In a mixing bowl, combine 100g of active sourdough starter, 240g of room temperature water, and 200g of pumpkin puree. Stir until smooth.
Add 500g of bread flour and mix until a shaggy dough forms. Knead gently to incorporate all dry bits. Cover and let rest for 30 minutes. - Stretch and Fold – Round 1
Sprinkle 10g salt over the surface. With damp hands, perform a set of stretch-and-folds: pull one side of the dough and fold it over itself. Rotate the bowl and repeat 3 more times. Cover and rest for 30 minutes. - Stretch and Fold – Round 2
Repeat the stretch and fold technique. Cover and rest again for another 30 minutes. - Incorporate Sweet Mix-Ins
In a small bowl, mix ¼ cup brown sugar, ⅓ cup chopped dried cranberries, and 1½ tablespoons of pumpkin pie spice. Sprinkle this mixture over the dough before the third stretch-and-fold round. Perform one final set of folds to distribute the mixture — either lightly for ribbons or thoroughly for uniform flavor. - Bulk Fermentation
Cover the dough and ferment at room temperature for 10–12 hours, or until doubled in size. - Pre-Shape and Final Proof
Transfer dough to a floured surface. Pre-shape into a round or oval loaf and place seam-side down on parchment. Let proof for 1–2 hours, covered. - Preheat Oven and Dutch Oven
Place a Dutch oven in your cold oven and preheat both to 450°F during the final rise. - Score and Bake
Once proofed, score the dough with a sharp blade. Use parchment as a sling to lift the loaf into the hot Dutch oven. Cover and bake at 450°F for 30 minutes. - Finish the Bake
Remove the lid and bake uncovered for another 15–20 minutes until deeply golden and aromatic. - Cool Before Slicing
Let your pumpkin sourdough bread cool completely on a wire rack before slicing. This helps set the crumb and enhances flavor.
Expert Tips for Perfect Pumpkin Sourdough Every Time
- Use an active starter: Ensure it has doubled in volume and is bubbly before starting.
- Avoid over-hydration: If using homemade pumpkin puree, drain excess moisture to prevent sticky dough.
- Monitor fermentation time: Cooler kitchens may require longer rise times.
- Score deeply and confidently: This gives steam a place to escape and results in that gorgeous sourdough “ear.”
- Let it cool: Cutting too early can result in a gummy interior.
Pumpkin sourdough bread improves in texture and flavor a few hours after baking — if you can wait!
Delicious Pairings and Creative Variations
This autumn-inspired sourdough loaf pairs wonderfully with:
- Cream cheese or cinnamon butter: For a cozy, sweet breakfast.
- Savory spreads: Try pumpkin sourdough with goat cheese and honey or roasted garlic butter.
- Soups and stews: Dip slices into butternut squash soup or chili for a comforting meal.
Variations to Try:
- Spicy Pumpkin Sourdough: Add a pinch of cayenne or chili flakes for heat.
- Nutty Crunch: Toss in chopped pecans or walnuts for texture.
- Chocolate Chip Pumpkin Bread: Mix in dark chocolate chunks for a dessert-style sourdough.
- Gluten-Free Pumpkin Sourdough: Use a reliable gluten-free sourdough starter and flour blend.
Why Pumpkin Sourdough Bread Is a Must-Bake for Fall
Pumpkin sourdough bread captures the essence of fall baking — earthy, spiced, and nourishing. Not only is it packed with seasonal flavor, but the sourdough fermentation adds nutritional benefits like improved digestion and reduced phytic acid.
Whether you’re baking it for a holiday brunch, a festive gift, or just to enjoy with coffee on a crisp morning, this loaf offers a delicious balance of tradition and creativity.
Conclusion
Pumpkin sourdough bread is more than just a seasonal recipe — it’s an invitation to slow down and enjoy the warm, comforting flavors of fall. With its rich aroma of pumpkin spice, the chewy tang of naturally fermented sourdough, and the occasional burst of sweet cranberries, this bread is a celebration of everything autumn has to offer. Whether you enjoy it toasted with a slather of butter, served alongside soup, or simply torn by hand and shared, this recipe is sure to become a cold-weather favorite. If you’re looking for a way to bring warmth and flavor to your fall baking, pumpkin sourdough bread is the perfect loaf to try.
Frequently Asked Questions About Pumpkin Sourdough Bread
How long does pumpkin sourdough bread stay fresh?
Pumpkin sourdough bread stays fresh at room temperature for up to 12 hours when stored cut-side down on a wooden board. For longer storage, transfer the loaf to a bread bag or freeze it. In the freezer, it will keep for 1–2 months. Always allow it to come to room temperature before slicing after freezing.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Homemade pumpkin puree works beautifully in this pumpkin sourdough bread. Just ensure it’s not too watery. If your puree is on the loose side, drain it using a cheesecloth or sieve to avoid adding too much moisture to the dough, which could interfere with the rise and texture.
What if I don’t have pumpkin pie spice?
No pumpkin pie spice? No problem. You can make your own blend using pantry staples:
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
This DIY mix brings the same warm, aromatic notes that make pumpkin sourdough bread taste like fall.
Why didn’t my pumpkin sourdough rise properly?
Several factors could be at play. Ensure your sourdough starter is active and bubbly before using. Cold temperatures during fermentation can also slow down the rise — consider extending your bulk ferment time or placing your dough in a warmer spot. Additionally, avoid using overly wet pumpkin puree, which can weaken gluten development.
More Relevant Recipes
- Hawaiian Banana Bread: This tropical twist on classic banana bread features pineapple and coconut, creating a moist, fruit-forward loaf that’s similar in texture and warmth to pumpkin sourdough bread. It’s a cozy and sweet baked treat with a hint of spice.
- Cinnamon Rolls: Soft, fluffy, and loaded with cinnamon spice, these rolls deliver a comforting, spiced flavor profile that pairs beautifully with the cozy notes of pumpkin sourdough bread. Perfect for fall mornings or festive gatherings.
- Classic Banana Nut Bread: A traditional favorite made with ripe bananas and crunchy walnuts, this bread shares the same homemade charm and hearty texture as pumpkin sourdough. It’s a great alternative when you’re craving a spiced loaf.
Pumpkin Sourdough Bread
- Total Time: 11 hours
- Yield: 1 loaf (10 servings)
- Diet: Vegetarian
Description
Pumpkin sourdough bread is a flavorful fall-inspired loaf made with active sourdough starter, pumpkin puree, warm pumpkin pie spices, and sweet dried cranberries. It’s naturally leavened and baked in a Dutch oven for a crusty outside and soft, aromatic crumb. Perfect for breakfast, snacks, or festive gatherings.
Ingredients
- 100g active sourdough starter: provides natural leavening and tangy flavor
- 200g pumpkin puree: adds moisture, color, and subtle sweetness
- 240g room temperature water: hydrates the dough and activates the starter
- 500g bread flour: forms the structure and chewiness of the bread
- 10g coarse kosher salt: enhances flavor and controls fermentation
- 1/4 cup lightly packed brown sugar: adds a deep, molasses-like sweetness
- 1/3 cup chopped dried cranberries: adds chewy texture and tart-sweet flavor
- 1 1/2 tablespoons pumpkin pie spice: infuses the dough with warm autumn spices
Instructions
- In a large bowl, mix 100g active sourdough starter, 240g water, and 200g pumpkin puree until mostly smooth.
- Add 500g bread flour and mix until a shaggy dough forms. Knead by hand until flour is fully incorporated. Cover and rest for 30 minutes.
- Sprinkle 10g salt over the dough. With wet hands, perform a set of stretch and folds (pull and fold over the dough from all four sides). Cover and rest for 30 minutes.
- Repeat the stretch and fold process once more. Rest for 30 minutes again.
- Mix 1/4 cup brown sugar, 1/3 cup chopped cranberries, and 1 1/2 tbsp pumpkin pie spice in a small bowl. Sprinkle over the dough before the third set of stretch and folds. Fold to incorporate.
- Cover the dough and bulk ferment at room temperature for 10–12 hours, or until nearly doubled in size.
- Turn the dough out onto a floured surface and shape into a boule or batard. Place seam-side down on parchment paper and cover. Proof for 1–2 hours.
- Preheat a Dutch oven inside the oven at 450°F while the dough completes its final rise.
- Score the loaf and transfer it into the preheated Dutch oven using the parchment paper as a sling. Cover and bake for 30 minutes.
- Remove the lid and bake for an additional 15–20 minutes, until the crust is deep golden brown.
- Transfer the bread to a wire rack and cool completely before slicing.
Notes
- Use a fed and bubbly sourdough starter for best fermentation and rise.
- If using homemade pumpkin puree, strain excess moisture to avoid wet dough.
- For bold spice flavor ribbons, fold the sugar-spice mixture lightly. For even flavor, fold thoroughly.
- Bread can be stored at room temperature for 12 hours or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Sourdough
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 233 kcal
- Sugar: 9g
- Sodium: 393mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg