Pumpkin Sourdough Bread

5 from 1 vote

A beautiful pumpkin-shaped sourdough loaf made with real pumpkin purée and a cinnamon-sugar swirl. Soft on the inside, golden on the outside, and a fun addition to your Thanksgiving table!

Prep Time30

Cook Time44

Cold Proof12

Total Time13 14

Course: Breads

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 212kcal

Author: Eryn Whalen

Equipment

Ingredients

Bread Dough

190 g warm water 80–85°F
100 g active sourdough starter bubbly and fed
200 g pumpkin purée pure canned or homemade
40 g pure maple syrup
500 g bread flour high-protein
15 g fine sea salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground turmeric optional, for color

Cinnamon-Sugar Spice Filling

100 g dark brown sugar packed
20 g all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
⅛ teaspoon fine sea salt

Instructions

Mix the Dough: In a large mixing bowl, whisk together the warm water, active sourdough starter, pumpkin purée, and maple syrup. Add the bread flour, salt, nutmeg, and turmeric. Mix until a shaggy dough forms with no dry flour remaining. Cover and let rest for 60 minutes.
Stretch and Fold: Over the next 2 hours, perform 3 sets of stretch-and-folds, spacing them about 30 minutes apart. Gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. Cover between sets.
Finish Bulk Fermentation: After your final stretch-and-fold, keep the dough covered at room temperature until it looks noticeably puffier, feels airy, and has increased in volume by approximately 50%. At a room temperature of 72–75°F, bulk fermentation may take around 5–8 hours total from the time you first mixed the dough. A cooler kitchen may take longer. Don't wait for the dough to double!
Add the Cinnamon-Sugar Filling: In a small bowl, combine the brown sugar, flour, cinnamon, pumpkin pie spice, and salt. Gently stretch the fermented dough into a rectangle on a lightly floured counter. Sprinkle the filling evenly over the dough, leaving a small border around the edges. Fold and roll the dough into a round loaf, keeping the filling tucked inside and creating a little surface tension without tearing the dough.
Overnight Cold Proof: Place the shaped loaf seam-side up in a well-floured banneton or proofing basket. Cover and refrigerate for 8–12 hours. This overnight rest helps develop flavor and makes the dough easier to score and shape into a pumpkin.
Shape Your Pumpkin: The next morning, preheat your Dutch oven to 450°F. Turn the cold dough onto parchment paper. Arrange four long pieces of food-safe cotton baker's twine in a star pattern beneath the loaf, then bring the ends up and tie them loosely at the top to create eight pumpkin sections. Leave room for the bread to expand! Lightly score the exposed sections with a bread lame or sharp razor.
Bake Until Golden: Carefully lower the loaf into your preheated Dutch oven using the parchment paper. Cover and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes, until the crust is beautifully golden and the internal temperature reaches 205–210°F.
Cool and Enjoy: Carefully remove the bread from the Dutch oven. While it's still warm, snip the twine and gently pull it away from the crust. Transfer the loaf to a wire rack and allow it to cool completely, ideally 1–2 hours, before slicing. This helps the soft pumpkin crumb finish setting so it doesn't become gummy.

Notes

Filling Options: If you want to experiment, try adding some chopped nuts like pecans or walnuts, or even chocolate chips to the cinnamon-sugar filling for a richer, more decadent loaf.

Shaping the Pumpkin Loaf: When tying the loaf with twine, be careful not to tie it too tightly, as the bread will expand while rising and baking. The twine will help create the pumpkin-like shape as the dough rises and tightens.

Proofing Time: The dough will rise overnight, but the exact time can vary based on the temperature of your kitchen. If your kitchen is cooler, the rise will take longer. In warmer environments, you may want to refrigerate the dough to slow fermentation and prevent over-proofing.

Pumpkin Seeds: For an extra decorative and tasty touch, you can sprinkle pumpkin seeds on top of the dough before baking.

Storing Sourdough Pumpkin Bread:
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.

Nutrition