Print

Best Easy Pumpkin Spice Sourdough Bread Recipe

pumpkin spice sourdough bread - featured image
Print Recipe

This pumpkin spice sourdough bread is the perfect fall bake, combining tangy sourdough with warm spices and pumpkin puree for a light, airy crumb with a gorgeous orange color. It’s beginner-friendly and makes your whole house smell like a pumpkin patch.

Ingredients

Scale
  • 100g active sourdough starter (bubbly, fed within 4–6 hours)
  • 150g pumpkin puree (not pumpkin pie filling, patted dry if wet)
  • 400g bread flour (e.g., King Arthur)
  • 100g whole wheat flour
  • 200g water (filtered or bottled if tap water is heavily chlorinated)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 10g fine sea salt
  • 30g brown sugar

Instructions

  1. Feed Your Starter (Morning, Day 1): Take 50g of refrigerated starter and feed with 100g bread flour and 100g water. Leave on counter until doubled in size and bubbly (4-6 hours).
  2. Mix the Dough (Afternoon, Day 1): In a large bowl, whisk together 400g bread flour, 100g whole wheat flour, 10g salt, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 30g brown sugar. In a separate bowl, mix 150g pumpkin puree, 200g water, and 100g active starter. Pour wet into dry and mix with your hand until no dry flour remains (sticky, shaggy dough).
  3. Bulk Fermentation (Afternoon to Evening, Day 1): Cover bowl with a damp towel and rest for 30 minutes (autolyse). Perform 4 sets of stretch and folds, each set 30 minutes apart: wet hand, grab one side, stretch up, fold over top, rotate bowl 90°, repeat 4 times. After last fold, let rest covered for 4-6 hours until puffy with small bubbles.
  4. Shape the Loaf (Evening, Day 1): Lightly flour counter. Turn dough out gently. Fold top edge to center, bottom edge to center, then left and right edges to center (like an envelope). Flip seam-side down. Cup hands around dough and drag towards you to create tension. Place seam-side up in floured banneton or bowl.
  5. Cold Proof (Overnight, Day 1 to Morning, Day 2): Cover basket with plastic bag or damp towel. Refrigerate for 12-18 hours.
  6. Preheat and Bake (Morning, Day 2): Place dutch oven in oven and preheat to 500°F (260°C) for at least 45 minutes. Remove dough from fridge. Flip onto parchment paper. Score top with sharp blade or knife.
  7. Bake: Carefully place parchment with dough into hot dutch oven. Cover and bake 25 minutes. Remove lid, reduce oven to 450°F (230°C), bake 20-25 minutes more until deep golden brown and internal temp reaches 200°F (93°C).
  8. Cool Completely: Transfer to wire rack. Cool at least 2 hours before slicing.

Notes

Handle dough gently; pumpkin puree makes it stickier. Use wet hands during stretch and folds. Water temperature matters: warm water (80°F/27°C) for cold kitchens, cool water for hot days. Don’t skip cold proof—it deepens flavor and makes scoring easier. For steam without a dutch oven, use a baking stone and a pan of hot water. Listen for hollow sound when tapping bottom of loaf to check doneness. Flavor improves on day two.

Nutrition

Keywords: pumpkin spice sourdough, sourdough bread, fall baking, pumpkin bread, sourdough recipe, artisan bread, homemade bread

Find it online: https://forkmila.com/best-easy-pumpkin-spice-sourdough-bread-recipe/