Easy Sourdough Pumpkin Bread (Shaped Like a Pumpkin!)
As the cool, crisp air of autumn settles in around our homestead, our kitchen takes on a new warmth. It’s the season of pumpkins, cinnamon sticks, and cozy, fall flavors. And what better way to celebrate than with homemade sourdough pumpkin bread?
This easy sourdough pumpkin bread isn’t just about taste; it’s about bringing a sense of comfort to your home, especially during the fall season. Whether you’re serving it as part of your Thanksgiving table or enjoying it with a cup of coffee, this loaf embodies everything I love about baking during this time of year.
Sourdough has been a cherished part of our daily rhythm for years. Adding homemade pumpkin purée to the dough takes the experience to a new level, resulting in a tangy sourdough loaf with that perfect pumpkin flavor. I love how this gorgeous pumpkin sourdough bread comes together, especially as we shape it into the shape of a pumpkin for that festive touch.
Why Pumpkin Sourdough?
Sourdough, with its tangy flavor and long fermentation process, is a tradition in our home. There’s something magical about creating sourdough recipes from scratch, and this homemade sourdough pumpkin bread recipe is no exception. The addition of real pumpkin purée brings a softness and slight sweetness to the bread dough, complementing the complexity of the tangy sourdough starter.
One of the best things about this recipe is its versatility. Whether you’re using canned pumpkin purée or homemade pumpkin purée, the result is a beautiful bread that’s perfect for the Thanksgiving table or as a delicious treat with your morning pumpkin spice lattes.
Choosing Ingredients for the Best Results
The key to getting the best results in sourdough baking lies in selecting high-quality ingredients. For this sourdough pumpkin bread recipe, we’ll need:
- High-protein flour or bread flour: This creates the strong gluten structure needed for a good rise.
- Pumpkin purée: Either use canned pumpkin purée or make your own homemade pumpkin purée for a fresher flavor. Be sure to use real pumpkin purée and not pumpkin pie filling, which contains added sugars and spices.
- Maple syrup: This adds a natural sweetness that pairs perfectly with the tangy sourdough starter.
- Warm water: The dough temperature is crucial for controlling fermentation, so use warm water, especially in colder months.
- Active starter: If you don’t have an active sourdough starter on hand, prepare one in advance. This gives the bread its signature tangy flavor.
For the filling, a mixture of cinnamon sugar, dark brown sugar, and pumpkin pie spice adds a warm, sweet touch inside the loaf. And if you want to take this bread to another level, add chocolate chips for an extra layer of decadence.
Step-by-Step Sourdough Pumpkin Bread Recipe
This sourdough pumpkin bread recipe makes one round loaf, perfect for enjoying over a few days. Here’s how to make it:
Ingredients:
Bread Dough:
- 500 g high-protein organic flour
- 190 g warm water
- 200 g pumpkin purée (homemade or canned)
- 100 g active sourdough starter (or sourdough starter discard for a milder loaf)
- 40 g maple syrup
- 15 g salt
- Pinch of nutmeg
Filling:
- 100 g dark brown sugar
- 20 g flour
- 50 g pumpkin purée
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- Pinch of salt
Instructions:
- Activate Your Starter
The night before, feed your sourdough starter with equal parts flour and water. The next day, it should pass the float test, meaning it’s bubbly and ready to leaven your dough. - Mix the Dough
In a large mixing bowl, combine 100 g of active starter, 180 g warm water, and 200 g pumpkin purée. Stir until smooth. Gradually mix in 500 g of flour, followed by 30 g maple syrup, 10 g salt, and a pinch of nutmeg and turmeric. Use a Danish dough whisk or your hands to mix until a rough dough forms. - Autolyse and Rest
Allow the dough to rest for 60-90 minutes. This helps the flour absorb the water, making the dough easier to work with during the bulk fermentation. - Stretch and Fold
Perform three stretch-and-folds over the next two hours. After the third fold, gently stretch the dough into a rectangle. Spread the filling evenly over the surface, then fold the dough back into a ball. - Shape and Rise
Shape the dough into a round shape, place it in a lightly floured proofing basket or banneton basket, and cover it with plastic wrap. Let it rest overnight. If your kitchen is cool, you can leave it out at room temperature; otherwise, place it in the fridge. - Prepare for Baking
In the morning, turn the dough out onto parchment paper. Lay baking twine in a pumpkin pattern, place the dough on top, and loosely tie the twine around the dough to create the pumpkin shape. - Score and Bake
Score shallow cuts into the top of the dough, then place it in a preheated oven at 450°F. Bake covered for 30 minutes, then uncover and bake for another 10-15 minutes until the internal temperature of the bread reaches 210°F. - Cool and Enjoy
Place the bread on a cooling rack and let it rest for at least 5-10 minutes before slicing. The filling creates a gorgeous swirl, making this bread perfect for serving with melted butter or cream cheese.
Tips for Your Next Sourdough Pumpkin Bread
For the best results, use a bench scraper to handle the dough and a little flour on your work surface to prevent sticking. The dough may feel wetter than a typical sourdough bread because of the pumpkin purée, which has less water content, but that’s okay! It will still rise beautifully in the oven.
For a little extra fall flair, sprinkle pumpkin seeds on top before baking.
Frequently Asked Questions
Can I make this bread with sourdough discard?
Yes! While this recipe is designed for an active, bubbly sourdough starter to give the loaf the best rise and flavor, you can also make it with sourdough discard if you prefer a milder tang and don’t mind a slightly denser texture. Follow the recipe as written, swapping discard for active starter, and enjoy a cozy fall bake that uses up your extra starter!
How do I store sourdough pumpkin bread?
You can store your bread at room temperature, wrapped in a tea towel or airtight container, for 2–3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Can I freeze sourdough pumpkin bread?
Absolutely. Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer bag or airtight container. Thaw at room temperature, and reheat slices in the oven for a few minutes to bring back freshness.
What can I use instead of pumpkin purée?
You can swap the pumpkin purée with mashed sweet potato or butternut squash for a similar texture and flavor.
Can I shape this bread without the pumpkin look?
Of course! If you prefer a traditional round sourdough loaf, simply skip the twine step and bake it as a classic boule.
Final Thoughts
This homemade sourdough pumpkin bread is the perfect blend of tangy sourdough starter and cozy fall spices. Whether you enjoy it warm out of the oven or as French toast the next day, it’s sure to be a hit with your family. The next time you’re in the mood for baking, give this pumpkin sourdough bread recipe a try—it may just become your new fall favorite.
If you bake this sourdough pumpkin bread, I’d love to hear how it turned out for you! Leave a comment below or tag me on Instagram so I can see your beautiful loaves. Happy baking!
Pumpkin Sourdough Bread
Ingredients
Bread Dough
- 4 cups high-protein organic flour
- ¾ cup + 2 tablespoons warm water
- ¾ cup pumpkin purée homemade or canned
- 100 g active sourdough starter
- 2 tablespoons maple syrup
- 2½ teaspoons salt
- Pinch of nutmeg
Filling
- ½ cup packed dark brown sugar
- 3 tablespoons all-purpose flour for stability
- ¼ cup pumpkin purée
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Prep Your Starter: The night before baking, feed your sourdough starter to ensure it's bubbly and active by the next morning. When ready, it should pass the float test: a small spoonful of starter should float in water.
- Mix the Dough: In a large mixing bowl, combine 100g of active sourdough starter, 180g of warm water, and 200g of pumpkin purée. Stir until smooth, then gradually add 500g of flour. Mix until the dough begins to form, then add the maple syrup, salt, and a pinch of nutmeg and turmeric. Use your hands or a Danish dough whisk to fully incorporate the ingredients.
- Autolyse and Rest: Cover the dough and let it rest for 60-90 minutes. This period, called the autolyse, helps hydrate the flour and begins the gluten development process.
- Stretch and Fold: Perform a series of three stretch-and-folds, spaced 30 minutes apart. After the third fold, gently stretch the dough into a rectangle on a lightly floured surface.
- Add the Filling: Spread the cinnamon-sugar filling evenly across the dough. Fold the dough over itself, forming a loose ball, and return it to a proofing basket.
- Shape and Rise: Shape the dough into a round loaf. Place it in a lightly floured proofing basket, cover with a tea towel, and let it rise overnight. If your kitchen is cool, leave it out at room temperature; otherwise, refrigerate the dough for a slower rise.
- Shape the Pumpkin Loaf: The next day, turn the dough out onto a piece of parchment paper. Lay out baking twine in a crisscross pumpkin pattern, gently place the dough in the center, and loosely tie the strings around the loaf to create a pumpkin shape.
- Bake the Loaf: Preheat your oven to 450°F with a Dutch oven inside. Score the dough with shallow cuts on top, then transfer it (on the parchment paper) into the preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes, until the loaf reaches an internal temperature of 210°F and the crust is golden brown.
- Cool and Enjoy: Allow the bread to cool on a cooling rack for at least 10 minutes before slicing. Serve with a spread of butter or cream cheese for extra indulgence!
Notes
Room Temperature: Store your sourdough pumpkin bread in an airtight container or wrapped in a tea towel for up to 2-3 days. This will help keep the crust from becoming too soft. Refrigeration: For longer storage, you can keep the bread in the refrigerator, tightly wrapped, for up to a week. Keep in mind that refrigeration can dry out the bread slightly. Freezing: To store for even longer, wrap the cooled loaf in plastic wrap, then place it in a freezer-safe bag or airtight container. Sourdough pumpkin bread can be frozen for up to 3 months. To enjoy, thaw the loaf at room temperature or reheat slices in the oven for a few minutes to restore freshness. Reheating: To refresh the loaf after a couple of days, pop a few slices in the toaster or warm it in the oven at 350°F for 5-10 minutes. This will bring back the softness and enhance the flavor.
More Fall Inspired Recipes:
Chewy Pumpkin Cookies with Brown Butter Frosting
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
