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.

Pumpkin Sourdough Bread – Easy Recipe with Fall Flavors

Name: Pumpkin Sourdough Bread
Prep time: 10 min
Cook time: 45 min
Total time: 11 h
Cuisine: American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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