Pumpkin Sourdough Bread

There’s something uniquely satisfying about baking a loaf of sourdough bread—especially when it’s infused with the cozy flavor of pumpkin. Pumpkin sourdough bread is one of those recipes that brings together the best of both worlds: the deep, slightly tangy flavor of naturally fermented dough and the subtle sweetness and earthy warmth of pumpkin. It’s a fall favorite for sure, but honestly, once you try it, you’ll be baking it year-round.

This isn’t your average sandwich bread. The addition of pumpkin purée gives the crumb a beautiful golden hue and a soft, almost custardy texture that makes every slice feel a little luxurious. You still get that crusty sourdough exterior and chewy bite, but with an added richness and moisture that make it ideal for toasting, slathering with butter, or pairing with everything from soups to breakfast spreads. It’s also just the thing for transforming your morning routine—imagine it as the base for French toast or alongside your favorite latte.

One of the best parts about making pumpkin sourdough is how adaptable it is. Want to toss in a handful of pepitas or chopped walnuts? Go for it. Craving a bit of spice? A dash of cinnamon, nutmeg, or even ginger blends beautifully into the dough. It’s a bread that’s forgiving, flavorful, and a little festive without trying too hard. Plus, if you’re already feeding a sourdough starter, this is a fun way to put it to good use beyond the classic boule or country loaf.

Whether you’re a seasoned sourdough baker or just getting into the groove of fermenting your own bread, this recipe adds a delicious twist that’s surprisingly easy to work with. The pumpkin doesn’t overpower the flavor—it complements the sourdough’s natural tang in the best way. And bonus: your kitchen will smell incredible while it bakes.

Why You’ll Love It

• Cozy Fall Flavor (Anytime of Year): The pumpkin adds a subtle sweetness and warmth to the bread without being overpowering—just enough to give it that comforting, seasonal feel all year long.
• Beautiful Golden Crumb: Thanks to the pumpkin purée, the inside of this sourdough has a stunning golden-orange hue that’s as eye-catching as it is appetizing.
• Moist Yet Chewy Texture: This bread strikes the perfect balance—moist and soft on the inside with that signature sourdough chew and crust on the outside.
• Versatile & Customizable: Add-ins like cinnamon, pumpkin spice, pepitas, nuts, or even chocolate chips can easily be folded in, depending on your cravings.
• Great for Gifting or Sharing: It’s the kind of loaf that feels a little extra special, making it perfect for holiday gifts, brunch tables, or cozy get-togethers.

Ingredient List

For the Pumpkin Sourdough Bread Dough:

• 3 ½ cups (450g) bread flour
• 1 cup (240g) pumpkin purée (unsweetened)
• ½ cup (120g) active sourdough starter (fed and bubbly)
• ½ cup (120g) warm water
• 1 tbsp honey or maple syrup
• 1 ½ tsp salt
• 1 tsp pumpkin pie spice (optional)

Optional Add-ins:

• ¼ cup pepitas or chopped walnuts
• 2 tbsp rolled oats (for topping)

Ingredient Notes

• Pumpkin purée: Make sure you’re using pure pumpkin, not pumpkin pie filling. Libby’s is a reliable go-to if using canned.
• Sourdough starter: Use an active, bubbly starter that’s been fed 4–6 hours before baking for the best rise.
• Bread flour: Bread flour gives this loaf structure and chew. You can substitute with all-purpose, but the texture will be slightly softer.
• Honey or maple syrup: Just a touch brings out the natural sweetness of the pumpkin and balances the tang of the sourdough.
• Pumpkin pie spice: Totally optional, but it adds a gentle warm spice that complements the pumpkin beautifully.

Kitchen Equipment Needed

• Mixing bowls (large & medium): For combining the dough and allowing it to rise. I love using glass bowls so I can easily monitor fermentation.
• Kitchen scale: Accuracy matters with sourdough—measuring in grams ensures consistency every time.
• Bench scraper: Handy for shaping the dough and keeping your workspace tidy. I use a metal one—it’s sturdy and easy to clean.
• Dutch oven or lidded cast iron pot: Creates steam for that golden, crusty exterior. My go-to is a 5.5 qt enameled Dutch oven.
• Proofing basket (banneton) or bowl with towel: Helps the dough hold its shape during the final rise. If you don’t have a banneton, a bowl lined with a floured tea towel works great.
• Lame or sharp razor blade: For scoring the dough just before baking. I prefer a simple wooden lame for easy grip and clean cuts.
• Parchment paper: Makes transferring the dough into the Dutch oven a breeze and prevents sticking.

Instructions

Step 1: Mix the Dough

• In a large mixing bowl, stir together 1 cup pumpkin purée, ½ cup active sourdough starter, ½ cup warm water, and 1 tbsp honey or maple syrup. Mix until smooth and evenly combined.
• Add 3 ½ cups bread flour, 1 ½ tsp salt, and 1 tsp pumpkin pie spice (if using). Stir with a wooden spoon or dough whisk until a shaggy dough forms. It will look a little rough and sticky—that’s okay.
• Cover the bowl with a damp towel and let the dough rest at room temperature for 30–45 minutes. This gives the flour time to fully hydrate.

Pro Tip: Resting the dough before kneading makes it much easier to handle and develops better gluten structure naturally.

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Step 2: Stretch and Fold

• Wet your hands slightly to prevent sticking. Gently pull one side of the dough up and fold it over toward the center. Rotate the bowl and repeat this motion 3 more times (a total of 4 folds).
• Do 3 more sets of stretch-and-folds over the next 1.5 to 2 hours (every 30 minutes). Each set should become easier as the dough strengthens and becomes smoother.

Pro Tip: If you’re adding pepitas or nuts, fold them in during the second set of stretch-and-folds for even distribution.

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Step 3: Bulk Fermentation

• After your final stretch and fold, cover the bowl and let it sit at room temperature (around 70–75°F) for 4–6 hours, or until it has risen by about 50% and feels puffy.

Pro Tip: Don’t go strictly by time—use visual cues. The dough should look domed and airy with visible bubbles.

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Step 4: Shape the Dough

• Lightly flour your work surface and gently transfer the dough from the bowl. Avoid punching it down—you want to preserve those airy bubbles.
• Lightly shape it into a round by folding the edges toward the center, then flipping it over and tucking the sides under to create tension on the surface.
• Let the dough rest uncovered for 15–20 minutes. Then reshape it into a tight round or oval (depending on your proofing basket) and place it seam-side up in a floured banneton or towel-lined bowl.

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Step 5: Cold Proof

• Cover the dough loosely with plastic wrap or a damp towel and place it in the fridge overnight (8–12 hours). This slow fermentation deepens the flavor and helps the dough hold its shape.

Pro Tip: Chilled dough is easier to score and handle when baking—don’t skip the overnight proof if you want that signature crust!

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Step 6: Score and Bake

• Place your Dutch oven inside and preheat to 475°F (245°C) for at least 30–45 minutes. You want it really hot.
• Gently flip the dough onto a piece of parchment paper. Use a lame or sharp blade to score the top—one deep slash or a decorative pattern.
• Carefully lower the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
• Remove the lid and reduce the temperature to 450°F (230°C). Bake for another 20–25 minutes, or until the crust is deeply golden and crisp.

Pro Tip: Tap the bottom of the loaf—it should sound hollow when done. You can also check the internal temp with a thermometer (should be around 200–205°F).

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Step 7: Cool and Slice

• Transfer your bread to a wire rack and let it cool for at least 1 hour before slicing. This sets the crumb and keeps it from becoming gummy inside.

Pro Tip: As tempting as it is to dig in while warm, slicing too early can ruin the texture—give it time to finish “baking” inside!

Tips and Tricks for Success

• Use an active starter: Make sure your sourdough starter is well-fed, bubbly, and active before using it. A sluggish starter won’t give you that light, airy crumb.
• Adjust hydration if needed: Pumpkin purée can vary in moisture. If your dough feels too dry or stiff, add a tablespoon of water at a time during mixing until it softens slightly.
• Flour your surfaces lightly: Too much flour can toughen the dough, but a light dusting prevents sticking without affecting the texture.
• Chill before scoring: Cold dough straight from the fridge is much easier to score cleanly, so don’t skip the overnight proof.
• Let it cool fully: Resist slicing into the bread while it’s hot. Cooling allows the crumb to set and improves both texture and flavor.

Ingredient Substitutions and Variations

• Pumpkin purée → Sweet potato or butternut squash purée: Both offer a similar moisture and sweetness profile. Just make sure it’s smooth and fully cooked.
• Honey/maple syrup → Brown sugar: A tablespoon of brown sugar works well if you prefer a deeper molasses note.
• Bread flour → All-purpose flour: You can use AP flour in a pinch, but the texture will be slightly softer and less chewy.
• Pumpkin pie spice → Cinnamon or chai spice blend: You can use cinnamon alone or try a warm spice blend like chai for a twist.
• Add-ins: Mix in ¼–½ cup of chopped pecans, chocolate chips, dried cranberries, or a swirl of cream cheese for fun flavor and texture upgrades.

Serving Suggestions

• Toasted with butter and cinnamon sugar: My personal favorite! A warm slice with a little butter and a sprinkle of cinnamon sugar is pure cozy comfort—especially with coffee or chai.
• With cream cheese or apple butter: The slight tang of cream cheese or the sweet warmth of apple butter pairs beautifully with the pumpkin flavor.
• Savory twist: Toast it and top with smashed avocado, a sprinkle of chili flakes, and a soft-boiled egg for a sweet-meets-savory brunch.
• Perfect for French toast: Thick slices make amazing French toast—soft, custardy inside with crisp, golden edges.
• Alongside soup: Serve it with creamy butternut squash soup, lentil stew, or even chili. It soaks up broth like a dream!

Storage and Reheating Instructions

• Room temperature: Store at room temp in a paper bag or wrapped in a clean kitchen towel for up to 2 days. Avoid plastic—it traps moisture and softens the crust.
• Longer storage: For up to 5 days, wrap the cooled loaf in foil and place in the fridge. Reheat slices before serving to restore texture.
• Freezing: Slice and freeze individually wrapped pieces in a zip-top bag. Just pop one in the toaster when you need a quick slice!
• Reheating: Toast slices directly from the fridge or freezer for 1–2 minutes. For larger pieces, wrap in foil and warm in a 350°F oven for 10–12 minutes.

Frequently Asked Questions

Can I use canned pumpkin for this recipe?

Yes! Just be sure it’s 100% pure pumpkin and not pumpkin pie filling (which has added sugar and spices). Canned works beautifully and keeps the process simple.

What if I don’t have a Dutch oven?

No problem! You can use a baking sheet or oven-safe pot with a foil cover. Just spritz the dough with water before baking to help create steam for that crusty exterior.

How do I know my sourdough starter is ready?

It should be bubbly, doubled in size, and pass the float test (a small spoonful should float in water). If it sinks, give it a few more hours or another feeding.

Can I make this recipe sweeter?

Absolutely. Add 2–3 tablespoons of brown sugar, maple syrup, or even mini chocolate chips if you’re aiming for a sweeter, more dessert-like loaf.

Can I make this gluten-free?

This recipe relies on gluten development, so it’s not suited to a direct gluten-free substitution. If you’re looking for gluten-free, try a sourdough-specific gluten-free recipe base and adapt the pumpkin flavor from there.

Why did my bread turn out dense?

Dense bread usually means under-proofing or using a weak starter. Make sure your dough has enough time to rise and your starter is strong and active before mixing.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!