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sourdough pumpkin bread

Sourdough Pumpkin Bread

Catherine
Sourdough Pumpkin Bread is the perfect fall loaf — rustic, cozy, and naturally leavened. With the tang of sourdough starter and the subtle sweetness of pumpkin purée, this artisan bread bakes up with a golden crust and tender crumb. It’s ideal for toasting with butter, serving alongside soups and stews, or simply enjoying on its own. Unlike pumpkin quick bread, this recipe is a true sourdough loaf, complete with stretch-and-folds, long fermentation, and Dutch oven baking for that signature artisan finish.
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Prep Time 20 hours
Cook Time 45 minutes
Course Side Dish
Cuisine American

Equipment

  • 1 Dutch oven with lid
  • 1 bench scraper
  • 1 Large mixing bowl
  • 1 Kitchen scale
  • 1 Clean kitchen towel or plastic wrap
  • 1 Banneton basket (or a bowl lined with a floured towel)
  • 1 Lame (scoring tool) or sharp knife
  • Parchment paper
  • Measuring cups & spoons
  • Cooling rack

Ingredients
  

  • 450 g bread flour 90%
  • 50 g whole wheat flour 10%
  • 350 g pumpkin purée
  • 100 g active sourdough starter 20%
  • 9 g salt 2%
  • 20 –40 g water as needed 4–8% — depending on the moisture in your pumpkin
  • 1 tsp cinnamon optional, for a hint of spice
  • ½ tsp nutmeg optional

Instructions
 

  • Mix & Autolyse (30–45 minutes)
  • Mix starter, pumpkin purée, and flour (hold the salt!) and let the dough rest for 30 to 45 minutes.
  • Add Salt & Final Mix
  • Sprinkle salt (and spices if using) over the dough. Mix into the dough until incorporated. Add a little bit of water if the dough feels stiff.
  • Stretch and Folds & Bulk Fermentation (4–6 hours at room temp, 72°F / 22°C)
  • Per 3–4 stretch & folds every 30 minutes for the first 2 hours. Then let the dough rest undisturbed until it has risen ~50%, feels airy, and has bubbles at the edges.
  • Shape the Dough
  • Gently turn dough out onto a lightly floured surface. Shape into a boule (round) or batard (oval). Place seam-side up in a floured banneton or lined bowl.
  • Final Proof (Cold Fermentation, 8–12 hrs)
  • Cover and refrigerate overnight (for best flavor and easier scoring). OR proof at room temp 1–2 hours until slightly puffy if baking the same day.
  • Bake in Dutch Oven
  • Preheat oven to 475°F (245°C) with Dutch oven inside. Transfer dough to parchment, score, and bake: 20 min covered, 20–25 min uncovered.
  • Cool & Slice
  • Let bread cool at least 1 hour before slicing. Place the bread on a cooling rack.

Notes

Note: Pumpkin purée counts as part of your hydration. If your dough feels dry, add water 10 g at a time.
Keyword pumpkin sourdough bread, sourdough pumpkin bread