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Cozy Spiced Pumpkin Sourdough Bread: Easy Homemade Recipe

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This cozy spiced pumpkin sourdough bread is a tender, moist loaf with a beautiful orange crumb and warm fall spices. It’s easy to make with simple ingredients and perfect for autumn mornings.

Ingredients

Scale
  • 100g active sourdough starter
  • 200g pumpkin puree (not pumpkin pie filling)
  • 400g bread flour
  • 100g whole wheat flour
  • 150g lukewarm water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 10g fine sea salt
  • 50g packed brown sugar (dark or light)
  • 30g softened butter (optional, or dairy-free substitute)

Instructions

  1. Mix the dough: In a large bowl, combine 100g active starter, 200g pumpkin puree, and 150g lukewarm water. Stir until the starter is mostly dissolved. Add 400g bread flour, 100g whole wheat flour, 10g salt, 50g packed brown sugar, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Mix until no dry flour remains. Cover and rest for 30 minutes.
  2. Add the butter: After the rest, add 30g softened butter. Squeeze and fold until fully incorporated. Cover and rest another 30 minutes.
  3. Stretch and folds: Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. Wet your hand slightly, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat on all four sides.
  4. Bulk fermentation: Cover the bowl tightly and let it sit at room temperature (around 70°F/21°C) overnight (8-12 hours). The dough should rise by about 50% and have small bubbles on the surface.
  5. Shape the dough: In the morning, turn the dough out onto a lightly floured surface. Gently stretch it into a rectangle, fold the left side to the center, then the right side over that. Roll it up from the top, creating tension. Place seam-side up in a floured banneton.
  6. Cold proof: Cover the banneton and refrigerate for 1-2 hours (or up to 24 hours for more flavor).
  7. Preheat and bake: Place a dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes. Carefully remove the hot dutch oven. Turn the dough out onto parchment paper, score the top, and lower it into the pot. Cover and bake for 30 minutes. Remove the lid and bake another 15-20 minutes until deep golden brown (internal temperature 200°F/93°C).
  8. Cool completely: Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. The dough is stickier than regular bread dough; resist adding too much flour. For a dairy-free version, replace butter with coconut oil. For gluten-free, use a gluten-free bread flour blend with xanthan gum and reduce water to 100g. Store wrapped in a kitchen towel at room temperature for up to 3 days, or freeze sliced for up to 2 months.

Nutrition

Keywords: pumpkin sourdough bread, spiced pumpkin bread, fall sourdough, homemade sourdough, pumpkin bread recipe, sourdough bread with pumpkin

Find it online: https://forkmila.com/cozy-spiced-pumpkin-sourdough-bread-easy-homemade-recipe/