Pumpkin Sourdough Bread Recipe

This Pumpkin Sourdough Bread is the perfect marriage of rustic sourdough artisanry and the cozy flavor of fall. Each slice bursts with pumpkin, aromatic spices, and sweet-tart cranberries, all swirled into a tender, golden crumb. The bread develops a gorgeous crust in the oven and fills your kitchen with the irresistible warmth of cinnamon, nutmeg, and just a hint of tang from the sourdough starter. If you love homemade bread and crave the comforting taste of pumpkin, this Pumpkin Sourdough Bread is about to become your new obsession!

Ingredients You’ll Need

Everything you need for this Pumpkin Sourdough Bread is probably already in your pantry, but each ingredient truly counts! These simple staples come together to produce unbeatable flavor, amazing texture, and that unforgettable orange hue. Let’s go over what makes each component so special.

• Active sourdough starter: This is the heart and soul of any sourdough bread, bringing tang and gorgeous lift.
• Pumpkin puree: For vibrant color and deep autumn flavor, plus extra moisture for that perfect crumb.
• Room temperature water: Helps bring the dough together gently, aiding gluten development without shocking your starter.
• Bread flour: Go for high-protein flour; it builds a chewy, sturdy structure and helps the bread rise tall.
• Coarse kosher salt: A little goes a long way to balance sweetness and intensify those savory-sweet notes.
• Brown sugar: Lightly packed, it enhances pumpkin’s natural sugars and anchors those warming spices.
• Dried cranberries: Chopped for juicy pops of tartness and color in every bite.
• Pumpkin pie spice: The magic blend—think cinnamon, nutmeg, cloves, and ginger—to make your bread sing “fall.”

How to Make Pumpkin Sourdough Bread

Step 1: Mix the Initial Dough

Start by combining your active sourdough starter with water, stirring until mostly blended. Then, add in the pumpkin puree and stir again to create a smooth, creamy base. Next, mix in the bread flour until you see no dry spots—this will be a sticky, shaggy dough! Cover your bowl and let the mixture rest for 30 minutes. This little pause is called the autolyse, and it helps your bread develop great texture right from the start.

Step 2: Add Salt and First Stretch & Fold

After that short rest, sprinkle the salt evenly over the dough. Now, wet your hands and perform a series of stretches and folds: Gently pull the dough upwards, stretching it until you can fold that flap over itself, then rotate your bowl and repeat this process four times (so the dough gets folded from all sides). Cover and let it rest for 30 minutes before repeating this stretch-and-fold routine two more times. This step gives your Pumpkin Sourdough Bread its signature open crumb and chewy bite.

Step 3: Add Flavor Mix-ins

In a small bowl, toss together the brown sugar, dried cranberries, and pumpkin pie spice. Sprinkle this flavorful mixture over the dough’s surface, then perform one last gentle stretch and fold to swirl everything through. For dramatic ribbons of filling, fold less—but if you want an even distribution, fold a couple extra times to incorporate the good stuff throughout.

Step 4: Bulk Fermentation

Cover your dough and let it rise undisturbed at room temperature for 10 to 12 hours, or until it doubles in size. Depending on your home’s warmth, this can vary, so keep an eye on those beautiful bubbles—it’s what gives the Pumpkin Sourdough Bread its lively texture!

Step 5: Shape & Second Rise

Once the dough has finished its first rise, gently turn it out onto a floured surface. Shape it into your desired loaf form—round, oval, or even a long bâtard—and place it seam side down on a parchment square. Cover and let it rise a second time for one to two hours, or until it has puffed up and feels airy when you poke it lightly.

Step 6: Preheat the Oven and Dutch Oven

While the dough finishes its last rise, set your cast iron Dutch oven (with the lid on) into your cold oven. Preheat both together at 450 degrees Fahrenheit. This ensures the Dutch oven is ripping hot and ready to give your bread the ultimate rise and crust when it goes in!

Step 7: Score and Load the Bread

When the oven is fully preheated, carefully score your loaf—make shallow slashes with a sharp knife or bread lame to let the bread expand beautifully as it bakes. Using the parchment as a sling, gently lower the dough into your hot Dutch oven.

Step 8: Bake Covered

Bake your Pumpkin Sourdough Bread covered for 30 minutes. The steam trapped inside the Dutch oven at this stage is key for that glossy, crackling crust and maximum oven spring.

Step 9: Bake Uncovered

After 30 minutes, remove the Dutch oven lid and continue baking for another 15 to 20 minutes. The crust will deepen to a gorgeous golden brown, and your kitchen will smell completely irresistible!

Step 10: Cool and Enjoy

Carefully lift the bread out of the Dutch oven and let it cool fully on a wire rack before slicing. This is so hard, but crucial—if you slice too soon, the crumb will turn gummy. Once it’s at room temperature, grab that knife and behold the pretty marbled interior full of pumpkin, spice, and cranberries!

How to Serve Pumpkin Sourdough Bread

Garnishes

For a final flourish, dust the top of your Pumpkin Sourdough Bread with a little extra pumpkin pie spice or cinnamon right after it comes out of the oven. A drizzle of maple glaze, or a pat of melting butter, makes each slice extra special. You can even scatter a few extra dried cranberries or pepitas on top for some crunch and festive color.

Side Dishes

This bread shines all on its own, but it’s also the perfect sidekick to autumn soups, rich stews, or a bowl of roasted root vegetables. For breakfast, try toasting a slice and pairing it with cream cheese or honey. Or, serve alongside a mug of cinnamon chai for the ultimate cozy treat.

Creative Ways to Present

If you’re sharing Pumpkin Sourdough Bread at a gathering, slice it thick and serve on a wooden board with little ramekins of apple butter or whipped cream cheese. Or go savory: try it as the base for a festive bruschetta with goat cheese and roasted butternut squash. For a show-stopping edible centerpiece, slice your loaf in a fan shape and let all those pumpkin swirls peek through!

Make Ahead and Storage

Storing Leftovers

Once your bread is completely cool, wrap it in a clean tea towel or store in a bread bag at room temperature. It’ll taste fresh for about 2 days, and the crumb will stay delightfully moist thanks to the pumpkin puree. Avoid plastic wrap if possible, as it can make the crust soft.

Freezing

Pumpkin Sourdough Bread freezes beautifully! Slice the cooled loaf, wrap slices tightly in foil or a zip-top freezer bag, and freeze for up to 2 months. When you’re ready, just grab a slice or two—perfect for small households or quick breakfasts.

Reheating

To restore that just-baked texture, pop a slice in the oven or toaster until warmed through. For an extra treat, slather on some butter or pumpkin spread while it’s still warm—the flavors will sing like fresh from the oven.

FAQs

Can I use canned pumpkin instead of homemade puree?

Absolutely! Canned pumpkin works brilliantly in Pumpkin Sourdough Bread, just make sure it’s pure pumpkin, not pumpkin pie filling. It gives you the same vibrant color and rich pumpkin flavor.

How do I know if my sourdough starter is ready to use?

Your starter should be bubbly, have doubled in volume after feeding, and pass the “float test” (a spoonful floats in water). This ensures it’s active enough to make your bread rise beautifully.

Can I substitute the cranberries for another dried fruit?

Yes! Dried cherries, apricots, or even golden raisins add their own unique twist. Just make sure to chop any large fruits into small bits so they blend well in the dough.

Is it possible to make this bread without a Dutch oven?

Certainly! You can bake Pumpkin Sourdough Bread on a preheated pizza stone or baking sheet with an inverted baking pan or metal bowl over the top to trap steam—the crust may differ but will still be delicious.

My dough feels too sticky. What should I do?

This dough is naturally a bit sticky thanks to the pumpkin. Lightly flour your hands and work surface when shaping, but avoid adding too much flour or you’ll lose that moist, tender crumb.

Final Thoughts

There’s just something magical about pulling a golden Pumpkin Sourdough Bread from your oven, fragrant with spice and bursting with flavor in every bite. Give this recipe a try and I promise, your kitchen will become everyone’s favorite place to gather. Happy baking—can’t wait for you to experience the cozy comfort of homemade Pumpkin Sourdough Bread!

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