1. Can I use canned pumpkin for this pumpkin sourdough bread recipe?

Yes, canned pumpkin puree works perfectly. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices. It delivers consistent moisture and flavor every time.

2. How long does soft pumpkin sourdough bread stay fresh?

When stored in an airtight container at room temperature, this bread stays fresh for up to 4 days. For longer storage, slice and freeze individual pieces. It reheats well in a toaster or oven.

3. Why is my dough sticky and hard to shape?

Pumpkin adds moisture to the dough, which can make it stickier than regular sourdough. Lightly flour your hands and work surface, and perform stretch-and-folds to strengthen the dough structure without overworking it.

4. Can I make this recipe without a sourdough starter?

Yes, but it won’t be true sourdough. You can substitute with instant yeast (about 1½ tsp) and adjust proofing times. However, you'll miss the depth of flavor and gut-friendly benefits that come with natural fermentation.

Soft Pumpkin Sourdough Bread – Best Fall Recipe

Name: Soft Pumpkin Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 12 h
Cuisine: American
Ingredients: 3/4 cup (180g) pumpkin puree: adds moisture, color, and mild sweetness; 1/2 cup (120ml) whole milk: adds richness and softness to the crumb; 1/4 cup (57g) unsalted butter, softened: enhances flavor and texture; 2 tablespoons (30g) honey: provides mild sweetness and helps browning; 1 cup (227g) active sourdough starter: naturally leavens the bread and adds tang; 2 cups (240g) bread flour: gives the bread structure and chewiness; 1 cup (120g) all-purpose flour: contributes to a tender crumb; 1 teaspoon (6g) salt: balances flavor and strengthens the dough

Description

Soft Pumpkin Sourdough Bread is a tender, golden loaf made with real pumpkin puree and naturally leavened with sourdough starter. It offers a rich, buttery flavor with a soft, moist crumb — perfect for fall baking, holiday dinners, or breakfast toast.

Ingredients

Scale

3/4 cup (180g) pumpkin puree: adds moisture, color, and mild sweetness
1/2 cup (120ml) whole milk: adds richness and softness to the crumb
1/4 cup (57g) unsalted butter, softened: enhances flavor and texture
2 tablespoons (30g) honey: provides mild sweetness and helps browning
1 cup (227g) active sourdough starter: naturally leavens the bread and adds tang
2 cups (240g) bread flour: gives the bread structure and chewiness
1 cup (120g) all-purpose flour: contributes to a tender crumb
1 teaspoon (6g) salt: balances flavor and strengthens the dough

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Instructions

In a large bowl, mix the pumpkin puree, milk, butter, honey, and sourdough starter until smooth.
Add bread flour, all-purpose flour, and salt. Mix until a shaggy dough forms.
Cover and let rest for 30 minutes (autolyse).
Perform 3–4 sets of stretch and folds every 30 minutes over the next 2 hours to build gluten strength.
Cover and bulk ferment the dough at room temperature for 6–8 hours, or until doubled in size.
Transfer dough to a floured surface, shape into a round boule or divide into rolls.
Place shaped dough in a greased loaf pan or baking dish. Cover and proof for 2–3 hours or overnight in the fridge.
Preheat oven to 375°F (190°C). Optionally brush with milk or egg wash.
Bake for 35–45 minutes until golden brown and loaf sounds hollow when tapped.
Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
For more flavor, let the dough proof overnight in the fridge.
Sticky dough is normal due to pumpkin — use floured hands and surface when shaping.
Slices freeze well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 180
Sugar: 3g
Sodium: 210mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg