Pumpkin Sourdough Bread – Amazing Recipe with 9 Steps

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Pumpkin sourdough bread is more than just a seasonal treat—it’s comfort, nostalgia, and rustic charm wrapped into one golden-crusted loaf. The gentle tang of sourdough meets the earthy sweetness of pumpkin in this unforgettable bread, perfect for any time of year. Whether you’re a seasoned baker or just sourdough-curious, this recipe brings warmth to your kitchen and joy to your table.

I’ve baked countless loaves through the years, but this one has truly become a favorite—tender, flavorful, and full of character.

If cozy homemade recipes are your thing, I’d love to have you along for more. Follow me on Pinterest at Recipes by Sylvia for daily kitchen inspiration and a sprinkle of seasonal goodness.

What Makes This Recipe So Special?

This recipe isn’t just about adding pumpkin to any old dough. It’s about balance. The pumpkin puree adds moisture and a subtle sweetness without overpowering the distinctive tang of sourdough. That interplay of flavors makes every bite complex and satisfying.

Plus, pumpkin adds more than just flavor—it contributes to a soft, tender crumb that’s slightly denser than your everyday sourdough. It slices like a dream and makes the best base for savory toasts or sweet spreads.

I also love how versatile this bread is. Want it a little sweeter? Add cinnamon and cloves. Want it rustic and savory? Top it with oats or sunflower seeds for texture.

In fact, if you’re already a fan of pumpkin muffins or the spiced simplicity of pumpkin sugar cookies, this sourdough will feel like a natural—and flavorful—progression.

It’s also a showstopper on the table. That amber-colored crust, those artisan-style blisters from a slow ferment… it’s the kind of bread that looks as amazing as it tastes.

And let’s be honest—there’s a deep satisfaction that comes from pulling a golden loaf from your oven after hours of fermentation and knowing you did it all by hand. It’s not just bread; it’s a small, personal victory.

Ingredients & Preparation: Building the Perfect Pumpkin Sourdough Bread

Ingredient Breakdown for Flavor and Structure

Creating this pumpkin sourdough bread requires a handful of pantry staples, but each one plays an essential role. The combination of tangy starter, smooth pumpkin, and bread flour makes for a loaf that’s both sturdy and soft, with a moist crumb and a crackly crust.

Here’s a quick glance at what you’ll need:

The pumpkin puree doesn’t just color the loaf—it adds moisture, a subtle sweetness, and richness that pairs beautifully with the tangy notes of fermented sourdough. If you’ve ever made pumpkin cake with cream cheese frosting, you know just how well that flavor plays in baked goods.

Tools You’ll Need (and What to Sub If You Don’t Have Them)

Sourdough baking isn’t about fancy tools, but having the right ones makes the process smoother. At the very least, you’ll want:

• A mixing bowl – Glass or ceramic works best for maintaining temperature.

• A banneton – This helps your dough keep shape during its final rise. If you don’t have one, use a bowl lined with a floured towel.

• A Dutch oven – It locks in steam for a glossy, blistered crust. Alternatively, use a baking stone with an inverted metal bowl or deep tray for steam.

Don’t worry if you don’t own specialty gear. This bread is flexible. I’ve shaped loaves right on parchment and used salad bowls as bannetons in a pinch—it still turned out wonderful.

The pumpkin flavor is mellow but distinct, and if you enjoy layering flavors like in pumpkin zucchini bread, you’ll adore how it enhances this sourdough’s complexity. You can even toss in a pinch of cinnamon or ground cloves for added warmth.

Cooking Instructions & Tips: From Starter to Stunning Loaf

Step-by-Step: How to Make Pumpkin Sourdough Bread

Baking pumpkin sourdough bread may sound like a long journey, but every stage adds depth and flavor to the final loaf. Whether this is your first or fiftieth sourdough, the steps below are straightforward and incredibly rewarding.

Step 1: Autolyse (1 Hour)

In a large bowl, mix together:

• 100g fed sourdough starter

• 280g water

• 20g raw honey

Stir until the honey dissolves fully into the water and starter. Then add:

• 500g bread flour

• 200g pumpkin purée

• 10g salt

Mix until just combined. The dough will look shaggy and uneven—don’t worry, this is normal. Cover the bowl with a damp towel and let it rest for 1 hour. This resting stage helps hydrate the flour and starts gluten development.

Step 2: Form the Dough

After the autolyse, grab the dough from one edge, stretch it upward, and fold it over itself. Rotate the bowl and repeat 20–25 times until a smooth, round dough forms.

Cover and let rest for 30 minutes.

Step 3: Stretch and Fold (Over 1.5–2 Hours)

You’ll now build structure through 4 rounds of stretch and folds, spaced 15–30 minutes apart. For each round:

• Wet your hands

• Grab the dough edge, stretch it up, and fold it over

• Rotate and repeat 3–4 times around the bowl

This strengthens the gluten while keeping the dough soft and elastic.

Step 4: Bulk Fermentation

Cover the dough and let it ferment at room temperature until it has noticeably risen and feels airy—this could take 4 to 6 hours depending on your room temp.

Look for bubbles on the surface and slight jiggle when you nudge the bowl.

Step 5: Shape the Dough

Dust your work surface lightly with flour. Turn the dough out and gently shape it into a batard (oval) or boule (round) by folding edges into the center and flipping seam-side down.

Dust your banneton (or a towel-lined bowl) with flour. Place dough inside, seam-side up.

Optional: Add oats or seeds to the banneton before placing the dough in—just like you might dress up easy pumpkin bread for texture.

Step 6: Cold Ferment (5–36 Hours)

Cover the banneton loosely with a plastic bag or damp cloth. Place it in the fridge for at least 5 hours (overnight is perfect), up to 36 hours.

This long, cold ferment creates a tangier flavor and those stunning crust blisters you see in artisan loaves.

Step 7: Preheat Oven & Dutch Oven

About an hour before baking, preheat your oven to 450°F (230°C) with your Dutch oven inside. Hot cookware is key for a great oven spring.

Keep the dough cold until you’re ready to bake.

Step 8: Score & Bake

Gently invert your dough onto parchment paper. Score the top with a razor blade or sharp knife—this lets the bread expand without tearing.

Carefully place the dough (on the parchment) into the hot Dutch oven. Cover with the lid.

• Bake at 450°F (230°C) for 30 minutes with the lid on

• Then reduce heat to 410°F (210°C) and bake 10–15 more minutes uncovered

For a dark, crisp crust, go the full 15 minutes uncovered.

Step 9: Cool Completely

Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour. The crumb finishes setting during this time.

Pro Tips to Nail It Every Time

• Cooler kitchens? Let the dough ferment in the oven with just the light on.

• Too dry? Add a touch more water if your pumpkin puree is thick.

• Crust too hard? Wrap your cooled loaf in a clean towel for 30 minutes to soften.

I’ve even used slices of this bread to mop up savory oils from sun-dried tomato olive oil bread dip, and the pairing is absolute bliss.

Pumpkin sourdough bread may take time, but every step contributes to that bold crust, soft crumb, and unforgettable flavor. Don’t skip the long ferment—your tastebuds will thank you.

Serving, Storing & Pairing: Bringing Pumpkin Sourdough to the Table

How to Serve It: Sweet, Savory, or Somewhere in Between?

Once your pumpkin sourdough bread is cooled, the fun truly begins. That first slice reveals a beautifully marbled crumb—soft yet structured, with a mellow pumpkin hue and gentle sourness in every bite. It’s the kind of loaf that deserves to be savored.

In the morning, I love to toast it and slather on salted butter or a generous layer of almond butter with a drizzle of honey. The slight sweetness of the pumpkin really shines when paired with warm spices—think cinnamon butter or cardamom cream cheese.

If you’re leaning savory, it’s fantastic beside hearty autumn meals. Try it alongside roasted vegetables or a cozy bowl of soup. I’ve even served it topped with whipped goat cheese and rosemary-infused olive oil—it was the first thing to disappear at brunch.

This bread also makes an irresistible base for open-faced sandwiches. Stack it with leftover roast chicken, cranberries, and arugula for a flavor-packed lunch, or pair it with tangy cheeses for a fall-inspired grilled cheese.

It’s no surprise that it pairs perfectly with dishes like roasted pumpkin and beetroot salad—the flavors echo each other in the best way. And if you’re in a mood for something more traditional, serve it with tomato basil garlic bread for a dynamic bread board that bridges both bold and familiar flavors.

Frequently Asked Questions About Pumpkin Sourdough Bread

Can I use canned pumpkin purée?
Yes! Just be sure it’s 100% pure pumpkin, not pie filling. Homemade purée works too—adjust water as needed.

How long should I cold ferment the dough?
Anywhere from 5 to 36 hours works. For rich flavor and blistered crust, aim for 18–24 hours.

My dough feels sticky—is that normal?
Totally normal. Pumpkin adds moisture. Use wet hands for folding and avoid over-flouring.

Can I make it gluten-free?
This recipe depends on bread flour for structure. For gluten-free options, try pumpkin sugar cookies or a pumpkin cake instead.

What can I add for crunch?
Try rolled oats, pumpkin seeds, or sunflower seeds—either inside or sprinkled on top.

Conclusion: A Loaf You’ll Bake Again and Again

Whether you’re a sourdough enthusiast or just dipping your toes into fermentation, this pumpkin sourdough bread will earn a permanent spot in your kitchen. It’s cozy, hearty, and wonderfully flavorful—a perfect balance of tang and subtle sweetness.

The steps may span hours, but most of that time is passive, and the reward? A golden, blistered crust that sings when sliced, and a tender, aromatic crumb that practically melts in your mouth.

If you enjoyed this recipe, you might also love trying something a bit sweeter like pumpkin cake with cream cheese frosting or something on the savory side like sun-dried tomato olive oil bread dip. Both pair beautifully with this loaf, depending on your mood.

Tried this recipe? I’d be thrilled to hear how it turned out for you! Please rate and comment below, and if you’re on Pinterest, share your bake at Pinterest.com/recipesbysylvia. Your feedback warms this baker’s heart—and helps others find the recipe too.

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