Pumpkin Sourdough Bread
This Homemade Sourdough Pumpkin Bread combines the tangy flavor of sourdough with the warm, earthy sweetness of real pumpkin purée and fall spices. Perfect for autumn, this beautifully shaped loaf makes a cozy addition to your Thanksgiving table or any fall gathering. With a cinnamon-sugar filling, this bread is both flavorful and festive, shaped like a pumpkin for extra seasonal charm. This recipe walks you through simple steps, from dough preparation to shaping, fermentation, and baking. Ideal for both seasoned bakers and sourdough beginners!
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
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.
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.