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pumpkin sourdough bread

Easy Pumpkin Sourdough Bread Recipe | Homemade Goodness

Autumn's crisp air and colorful leaves make the perfect backdrop for baking. This homemade pumpkin sourdough bread brings together the bold taste of pumpkin with the tangy flavor of sourdough. The warm spices of cinnamon, nutmeg, and cloves blend beautifully with the pumpkin's richness, creating a cozy and flavorful loaf. Ideal for fall mornings or paired with your favorite drinks, this recipe is easy to follow, even for beginner bakers.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 14 slices
Calories 160 kcal

Equipment

  • - Large mixing bowl
  • - Digital kitchen scale
  • - Bowl scraper
  • - Banneton basket or proofing bowl
  • - Danish dough whisk
  • - Dutch oven
  • Parchment paper
  • - Lame or sharp knife for scoring
  • - Tea towel or plastic wrap

Ingredients
  

  • - 450g bread flour
  • - 200g canned pumpkin puree
  • - 100g milk or dairy alternative
  • - 50g water
  • - 25g white sugar
  • - 100g active sourdough starter
  • - 10g salt
  • - 54g unsalted butter
  • - 1 tsp cinnamon
  • - ½ tsp nutmeg
  • - ¼ tsp ground cloves
  • - Optional add-ins: chocolate chips nuts, dried cranberries

Instructions
 

  • **Prepare Sourdough Starter:** Feed your starter 12-24 hours before baking for peak activity.
  • **Mix Ingredients:** In a large bowl, combine the pumpkin puree, milk, water, sugar, and melted butter. In a separate bowl, mix the bread flour, spices, and salt. Slowly add the dry ingredients to the wet mixture, followed by the sourdough starter.
  • **Knead Dough:** Mix until dough begins to form. Rest for 30 minutes to hydrate.
  • **Stretch and Fold:** Perform stretch and fold technique every 30 minutes for 2 hours to develop dough strength.
  • **Bulk Fermentation:** Cover dough and let it rise for 9-11 hours at 68-70°F (ideal).
  • **Shape and Proof:** Shape the dough and place it seam-side up in a banneton or proofing bowl. Let rise for 1-2 hours, until slightly puffy.
  • **Preheat Oven:** Preheat oven to 450°F (230°C) with Dutch oven inside.
  • **Score and Bake:** Score the dough with a lame or knife, then transfer it to the Dutch oven. Bake covered for 35 minutes, then uncover and bake for 5-10 more minutes until the crust is golden.
  • **Cool:** Allow the bread to cool completely before slicing.