Soft Pumpkin Sourdough Bread – Best Fall Recipe

This Soft Pumpkin Sourdough Bread is the ultimate fall baking experience—soft, tender, and infused with the subtle earthiness of real pumpkin. It’s a naturally leavened bread that balances tangy sourdough flavor with a rich, buttery crumb and a golden-orange hue. Whether you serve it warm with a pat of butter, make pull-apart rolls, or enjoy it toasted with cinnamon sugar, this pumpkin sourdough recipe is comforting, nutritious, and irresistibly soft.

Why You’ll Love This Soft Pumpkin Sourdough Bread

This pumpkin sourdough bread is a perfect seasonal bake that’s both hearty and wholesome. Using mashed pumpkin not only gives the bread its vibrant color and moist texture but also adds a boost of nutrients like beta-carotene and fiber. It’s versatile—serve it as sandwich bread, make it into soft rolls, or use it in stuffing or breakfast strata. The slow fermentation from the sourdough starter develops complex flavor, while the pumpkin keeps it tender and soft for days.

This recipe is ideal for:

• Fall and Thanksgiving baking
• Homemade holiday rolls
• Families wanting a nutritious upgrade to traditional white bread
• Anyone looking to use up leftover pumpkin puree or sourdough discard

Ingredients for the Softest Pumpkin Sourdough Bread

• Pumpkin Puree: Adds moisture, natural sweetness, and a soft crumb while lending the bread its signature orange hue
• All-Purpose Flour: Provides structure while keeping the crumb tender
• Bread Flour: Boosts gluten strength for better rise and texture
• Active Sourdough Starter: Naturally leavens the bread, contributing tang and airiness
• Unsalted Butter: Enhances flavor and softness
• Honey: Adds subtle sweetness that balances the tang of sourdough
• Milk: Contributes richness and softness to the final texture
• Salt: Strengthens gluten and balances flavors

Optional Add-ins:

• Cinnamon or Pumpkin Spice: For a warm, aromatic flavor twist
• Chopped Nuts or Seeds: For added texture and nutrition
• Dried Cranberries or Raisins: For a sweet contrast

Smart Swaps and Substitutions

• Dairy-Free Option: Use plant-based milk and vegan butter to make this recipe dairy-free
• No Honey? Use maple syrup or brown sugar for a similar flavor profile
• No Bread Flour? You can use all-purpose flour only, but expect a slightly softer, less chewy crumb
• Pumpkin Puree Substitution: Use mashed sweet potato or butternut squash for a similar texture and flavor

These substitutions still maintain the integrity of the soft pumpkin sourdough bread, ensuring that the loaf stays fluffy and flavorful.

Step-by-Step Guide to Making Pumpkin Sourdough Bread

1. Mix the Dough: In a large bowl, combine active sourdough starter, milk, pumpkin puree, honey, and softened butter. Stir until smooth. Add the flours and salt, and mix until a shaggy dough forms.
2. Rest and Stretch: Let the dough rest for 30 minutes (autolyse). Then perform a series of stretch and folds every 30 minutes for the next 2 hours. This helps build gluten structure without kneading.
3. Bulk Fermentation: Cover the dough and let it rise at room temperature for 6–8 hours or until doubled in size.
4. Shape the Dough: Turn the dough out onto a floured surface. Shape into a round boule or divide into smaller portions for rolls.
5. Final Proof: Place the shaped dough into a greased loaf pan or baking vessel. Cover and proof for 2–3 hours at room temperature or overnight in the fridge for better flavor.
6. Bake: Preheat oven to 375°F (190°C). Brush the top with milk or egg wash if desired. Bake for 35–45 minutes, or until the top is golden and the loaf sounds hollow when tapped.
7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice only when fully cooled for clean edges.

Pro Tips for Perfect Pumpkin Sourdough Bread

• Check Starter Activity: Your sourdough starter should be bubbly and active to ensure a proper rise.
• Avoid Overproofing: Watch for signs like over-expanded bubbles or a collapsed dome, which indicate it’s gone too far.
• Temperature Matters: Fermentation slows in cooler kitchens. Consider proofing in a slightly warm oven with the light on.
• Moisture Control: If your dough feels too wet, dust with extra flour, especially when shaping.
• Better Flavor Overnight: For deeper flavor, let the final shaped dough rest in the fridge overnight.

These tips will help you master your soft pumpkin sourdough bread and troubleshoot common beginner mistakes.

Pairing Suggestions and Creative Variations

Pair this pumpkin sourdough bread with:

• Savory Dishes: Roasted chicken, fall soups, or herbed butter
• Sweet Spreads: Maple butter, honey, or cinnamon sugar
• For Breakfast: Toasted with cream cheese or almond butter

Delicious Variations:

• Pumpkin Dinner Rolls: Shape into 12 rolls and bake in a round pan for pull-apart rolls.
• Pumpkin Sourdough Loaf: Bake in a standard 9×5″ loaf pan for sandwich-ready slices.
• Spiced Pumpkin Sourdough: Add 1 tsp pumpkin pie spice for extra aroma and holiday flair.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend with psyllium husk for structure.

This bread stores well at room temperature in an airtight container for up to 4 days or in the freezer for 3 months. Slice before freezing for easy toasting.

The Seasonal Charm of Pumpkin and Sourdough

Soft pumpkin sourdough bread beautifully bridges the gap between rustic tradition and seasonal comfort. Pumpkin offers not only rich color and natural sweetness but also nutritional value. Combined with the time-honored method of sourdough baking, it brings gut health benefits and digestibility improvements. Fall is the perfect time to bake with pumpkin, and incorporating it into sourdough transforms a humble loaf into a cozy, nutrient-packed treat.

Conclusion

Baking your own soft pumpkin sourdough bread is more than just making a loaf—it’s about creating something warm, nourishing, and memorable. With the rich aroma of pumpkin, the depth of sourdough tang, and a buttery soft crumb, this recipe is a cozy hug in bread form. Whether you enjoy it as a comforting breakfast toast or a show-stopping side at holiday dinners, it’s a versatile and wholesome addition to your seasonal baking. Give this recipe a try and enjoy the rewards of slow, mindful baking that fills your kitchen with fall’s best flavors.

Frequently Asked Questions About Soft Pumpkin Sourdough Bread

More Relevant Recipes

• Chocolate Chip Banana Bread: A moist and comforting quick bread that mirrors the cozy, sweet flavors of pumpkin sourdough bread. The chocolate chips add indulgence while the banana keeps it soft and tender—perfect for fall mornings or afternoon tea.
• Cheese Bread Recipe: This savory cheese-studded loaf is rich and fluffy, offering a delightful contrast to the sweetness of pumpkin. It’s a fantastic companion to soups or a savory breakfast spread, much like soft pumpkin sourdough bread.
• Amish White Bread: With a soft, pillowy crumb and slight sweetness, this classic loaf is closely aligned in texture and simplicity with soft pumpkin sourdough bread. Ideal for sandwiches, toast, or just slathered with butter.

Print