Loaf of fresh Pumpkin Sourdough Bread with autumn spices

Why Make This Recipe

Pumpkin sourdough bread is more than just a tasty treat; it’s a wonderful way to combine the flavors of fall with the tanginess of sourdough. This bread is soft, hearty, and has a beautiful golden color. Making it from scratch gives you the satisfaction of baking and allows you to enjoy the warm, fresh scent of bread in your home. It’s also a great way to use pumpkin purée, whether it’s from a can or homemade. Plus, this bread is perfect for toasting and spreads nicely with butter or cream cheese. It’s a comforting food that you can share with family and friends during cozy gatherings.

How to Make Pumpkin Sourdough Bread

Making pumpkin sourdough bread involves several steps, but don’t worry! Each step is simple. Start by gathering all your ingredients and follow these directions carefully.

Ingredients:

1 cup (240 g) active sourdough starter (fed and bubbly)
1 cup (240 g) pumpkin purée (canned or homemade, not pumpkin pie filling)
3 cups (360 g) all-purpose flour (plus extra for dusting)
1 cup (120 g) whole wheat flour
1 ½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger (optional)
1 ½ tsp sugar or honey (optional, helps yeast fermentation)
½ cup (120 ml) warm water (adjust as needed)
Rolled oats or flour for dusting on top (optional)
Optional add-ins: pumpkin seeds or sunflower seeds, raisins or dried cranberries
Substitutions: Swap half the pumpkin purée for mashed sweet potato
Note: You can use spelt or rye flour for variation

Directions:

Prepare the Dough: In a large mixing bowl, add the active sourdough starter, pumpkin purée, and sugar or honey if you’re using it. Pour in the warm water and stir well to mix everything together.
Add Dry Ingredients: Put in the all-purpose flour, whole wheat flour, salt, cinnamon, nutmeg, and optional ginger. Mix until a rough, shaggy dough forms.
Knead the Dough: Transfer the dough to a floured surface. Knead it for 8–10 minutes. If you use a stand mixer, knead for 5–7 minutes until the dough becomes smooth and elastic.
Bulk Fermentation: Place the dough into a lightly oiled bowl. Cover it and let it rest at room temperature for 4–6 hours. During the first 3 hours, stretch and fold the dough every hour to help it rise.
Shape the Loaf: Turn the dough out onto a floured surface. Shape it into a round or oval loaf and place it seam-side up in a banneton basket or a bowl lined with a clean, floured kitchen towel.
Proof the Dough: Cover the shaped dough and refrigerate it overnight (8–12 hours) for a slow final proof.
Preheat Oven: The next day, preheat your oven to 475°F (245°C). Put a Dutch oven or baking stone inside to heat for at least 30 minutes.
Score and Bake: Turn the dough out onto parchment paper. Dust it with flour or oats, score the top with a sharp knife, and transfer it to the hot Dutch oven or baking stone.
Bake Covered: Bake the dough with the lid on for 20 minutes. This helps trap steam and creates a nice crust.
Bake Uncovered: After 20 minutes, remove the lid and bake for another 20–25 minutes until the bread is deeply golden and sounds hollow when tapped.
Cool and Serve: Once done, let the loaf cool completely on a wire rack before slicing. Enjoy your pumpkin sourdough bread toasted with butter or cream cheese.

How to Serve Pumpkin Sourdough Bread

Pumpkin sourdough bread is best served warm but is excellent at room temperature too. Toast a slice for breakfast and spread it with butter or cream cheese. You can also top it with honey or jam for a sweet treat. This bread complements soups and salads well and makes a lovely addition to any meal. Feel free to add toppings like pumpkin seeds or raisins for extra flavor and texture.

How to Store Pumpkin Sourdough Bread

To keep your pumpkin sourdough bread fresh, let it cool completely before storing. Place the bread in a paper bag at room temperature for a couple of days. For longer storage, slice the bread and put it in a sealed plastic bag in the freezer. It will stay fresh for several months. Just toast or reheat slices as needed.

Tips to Make Pumpkin Sourdough Bread

Active Starter: Make sure your sourdough starter is active and bubbly before you begin. Feed it a few hours before baking to ensure it’s ready.
Room Temperature Water: Use warm water that is not too hot. It should feel warm to your touch but not scalding.
Kneading: If the dough sticks to your hands while kneading, sprinkle a little flour on your hands instead of adding too much extra flour to the dough.
Check Dough Consistency: Adjust the warm water based on the consistency of your dough. It should be slightly sticky but still manageable.
Don’t Rush Proofing: Allowing the dough to proof slowly in the fridge helps develop flavor and creates a beautiful texture.

Variation

If you want to experiment, you can swap half of the pumpkin purée with mashed sweet potato for a different flavor. You can also try using spelt or rye flour for a unique twist on the classic recipe.

FAQs

1. Can I use store-bought pumpkin purée?
Yes, you can use canned pumpkin purée. Just avoid pumpkin pie filling since it contains added sugar and spices.

2. How do I know when my bread is done baking?
Your bread is done when it’s golden brown and sounds hollow when tapped on the bottom.

3. Can I use a different type of flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour, spelt flour, or rye flour for different textures and flavors.

Conclusion

Pumpkin sourdough bread is a delightful recipe that everyone can enjoy. With a little patience and some simple ingredients, you can create a flavorful loaf that fills your home with warmth. Whether you’re an experienced baker or just starting, this bread is a wonderful way to try baking with sourdough. Enjoy every slice!