Pumpkin Sourdough Bread

A soft and hearty pumpkin sourdough bread that combines the flavors of fall with the tanginess of sourdough, perfect for toasting and sharing with family and friends.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Fall Baking, Homemade Bread, Pumpkin Bread, Pumpkin Sourdough Bread, Sourdough Recipe

Prep Time: 15

Cook Time: 1 25

Total Time: 1 40

Servings: slices

Calories: 200kcal

Ingredients

Dough Ingredients

1 cup active sourdough starter (fed and bubbly)
1 cup pumpkin purée (canned or homemade, not pumpkin pie filling)
3 cups all-purpose flour (plus extra for dusting)
1 cup whole wheat flour
1.5 tsp salt
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground ginger (optional)
1.5 tsp sugar or honey (optional, helps yeast fermentation)
0.5 cup 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

Instructions

Preparation

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.
Put in the all-purpose flour, whole wheat flour, salt, cinnamon, nutmeg, and optional ginger. Mix until a rough, shaggy dough forms.
Transfer the dough to a floured surface. Knead it for 8–10 minutes, or for 5–7 minutes in a stand mixer until the dough becomes smooth and elastic.
Place the dough into a lightly oiled bowl. Cover it and let it rest at room temperature for 4–6 hours, stretching and folding the dough every hour during the first 3 hours.
Turn the dough out onto a floured surface and shape it into a round or oval loaf, placing it seam-side up in a banneton or a bowl lined with a floured towel.
Cover the shaped dough and refrigerate it overnight (8–12 hours) for a slow final proof.
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.
Turn the dough out onto parchment paper, dust with flour or oats, score the top with a sharp knife, and transfer it to the hot Dutch oven or baking stone.
Bake the dough with the lid on for 20 minutes, then remove the lid and bake for another 20–25 minutes until deeply golden and sounds hollow when tapped.
Once done, let the loaf cool completely on a wire rack before slicing.

Notes

Best served warm or at room temperature. Toast for breakfast and serve with butter or cream cheese. Complement soups and salads. Store in a paper bag at room temperature for a couple of days or freeze sliced portions for longer storage.

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