Picture this: your kitchen smells like a cinnamon candle exploded—in the best way—and you pull a burnished, crackly loaf from the oven that tastes like sweater weather. That’s this pumpkin sourdough bread. It’s the glow-up your starter’s been waiting for and the flex your weekend deserves.
The crumb? Plush. The crust?
Shatteringly crisp. You’ll slice it, toast it, butter it, and suddenly wonder why store-bought bread ever existed.
What Makes This Recipe So Good
- Soft, custardy crumb with real pumpkin. Pumpkin puree adds moisture and tenderness without making the loaf heavy.
- Balanced flavor. Warm spices, a hint of sweetness, and classic sourdough tang—no one-note pumpkin spice bomb here.
- Ridiculously good crust. Steam and proper fermentation produce a glossy, caramelized exterior that sings when you tap it.
- Flexible schedule. Mix at night, bake in the morning—this method works for busy humans who also like sleep.
- Versatile. Make it savory with seeds and black pepper, or lean sweet with brown sugar and vanilla. Choose your vibe.
What Goes Into This Recipe – Ingredients
- Active sourdough starter: 120 g (fed and bubbly, 100% hydration)
- Warm water: 220 g (around 80–85°F)
- Pumpkin puree: 200 g (unsweetened; canned or homemade)
- Bread flour: 400 g
- Whole wheat flour: 100 g
- Salt: 10 g (about 1 3/4 tsp fine sea salt)
- Brown sugar or maple syrup: 25–40 g, optional (adjust to taste)
- Spices (optional but recommended): 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/8 tsp clove
- Neutral oil or melted butter: 15 g (adds softness and keeps loaf fresh)
- Optional add-ins: 60–100 g roasted pepitas, toasted pecans, or chocolate chips; 1 tsp vanilla for a sweeter version
- Rice flour for dusting (for the banneton)
How to Make It – Instructions
- Feed the starter (morning or early afternoon). Ensure your starter doubles within 4–6 hours and is bubbly.
If it’s sluggish, give it an extra feeding—no sleepy starters allowed.
- Autolyse the dough (30–45 minutes). In a large bowl, mix bread flour, whole wheat flour, and warm water until no dry spots remain. Cover and rest. This builds gluten without effort—work smarter, not harder.
- Mix in the good stuff. Add pumpkin puree, active starter, brown sugar or maple, spices, and oil.
Blend until cohesive. Sprinkle in the salt last and mix until the dough is sticky but uniform.
- Bulk fermentation (3.5–5 hours at 74–78°F). Perform 3–4 sets of stretch-and-folds every 30 minutes for the first 2 hours. The dough should become smoother and airier.
If your kitchen is cold, tack on extra time; warm? It’ll move faster.
- Add mix-ins (optional) after the second fold. Gently laminate the dough on a lightly damp surface and scatter pepitas, pecans, or chips. Fold up like a letter to distribute evenly.
- Pre-shape (10 minutes rest). Turn dough onto a lightly floured surface, tuck edges to create surface tension, and rest under a towel.
- Final shape. Shape into a tight boule or batard.
Aim for a taut skin without tearing—think drumhead, not trampoline.
- Cold proof (overnight). Dust a banneton with rice flour. Place the dough seam-side up, cover, and refrigerate 10–16 hours. The fridge proof deepens flavor and makes scoring a breeze.
- Preheat like you mean it. Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 45 minutes.
Hot metal = epic oven spring.
- Score and bake with steam. Turn dough onto parchment, score 1/2-inch deep with a lame, and load into the Dutch oven. Bake covered 20 minutes at 475°F, then uncover and bake 20–25 minutes at 450°F until deep amber with a blistered crust.
- Cool completely. Let the loaf rest on a rack for 90 minutes before slicing. Yes, it’s torture.
Yes, it’s worth it. Cutting early can gum up the crumb.
How to Store
- Room temp: Keep the loaf cut-side down on a board or in a paper bag for up to 2 days.
- Longer storage: Wrap in foil, then place in a zip-top bag and freeze slices up to 2 months. Toast straight from frozen.
- Avoid plastic on the counter: It softens the crust and invites sogginess, which is basically bread’s villain origin story.
Why This is Good for You
- Fermentation magic. Sourdough fermentation can make gluten easier to digest for some and supports better mineral absorption thanks to lower phytic acid.
- Pumpkin power. Rich in beta-carotene (hello, vitamin A), fiber, and potassium—nutrients your body actually wants.
- Whole grains matter. The whole wheat adds micronutrients and fiber for a more satisfying loaf that doesn’t spike-and-crash your energy, IMO.
- Lower sugar, big flavor. Spices and tang carry the taste so you don’t need loads of sweetener.
Pitfalls to Watch Out For
- Under-proofing. A tight crumb and weak rise often mean the dough needed more time.
Look for a 40–60% increase in volume and a domed, airy feel.
- Over-proofing. Dough that spreads flat after scoring or lacks oven spring likely proofed too long. Shorten the cold proof next time.
- Too-wet dough panic. Pumpkin adds moisture. If dough feels soupy, add 10–20 g flour during mixing or extend folds to build structure.
- Cold oven or pot. Skimping on preheat = sad crust.
Get that Dutch oven ripping hot.
- Cutting too soon. The crumb sets as it cools. Slice early and you’ll compress the structure—patience, chef.
Different Ways to Make This
- Seeds & Savory: Add 1 tsp black pepper, 1 tbsp sesame, and 60 g pepitas. Skip the sugar and vanilla.
- Brown Butter & Maple: Swap oil for 20 g brown butter and use 40 g maple syrup.
Add 1 tsp vanilla for bakery-level aroma.
- Chocolate Chunks: Stir in 80–100 g dark chocolate pieces. Reduce spices slightly so the cocoa notes shine.
- Cranberry Pecan: Fold in 60 g toasted pecans and 50 g dried cranberries (soak berries in warm water 10 minutes, then pat dry).
- No Dutch Oven: Bake on a steel or stone at 475°F with a preheated tray for steam. Add 1 cup boiling water to the tray at load, vent after 20 minutes.
FAQ
Can I use canned pumpkin pie filling instead of pumpkin puree?
No.
Pumpkin pie filling has sugar and spices that will throw off hydration and flavor. Use plain, unsweetened pumpkin puree for consistent results.
My starter isn’t super active—can I still bake this?
You can, but the loaf will be denser. Feed your starter twice in the 24 hours before baking and keep it warm (75–78°F).
It should float in water when ready, FYI.
How do I know when bulk fermentation is done?
Look for a puffed, slightly domed dough with visible bubbles and a smoother surface. It should jiggle when you shake the bowl and feel airy, not slack and soupy.
Can I make this gluten-free?
Not with a simple swap. Gluten-free sourdough requires a different flour blend and hydration levels.
Use a tested GF sourdough formula and add pumpkin by percentage (about 25–30% of total liquid).
What if I don’t have whole wheat flour?
Replace it with bread flour and reduce water by 10–15 g initially. Whole wheat absorbs more liquid, so you’ll adjust for a similar dough feel.
How do I get a shinier crust?
Ensure strong steam in the first 20 minutes and bake hot. A Dutch oven does this automatically.
Also, don’t open the lid early—it’s doing the heavy lifting.
Can I knead this in a stand mixer?
Yes. Mix on low for 2–3 minutes after autolyse, add salt, then another 2–3 minutes until moderately developed. Still do a couple of folds during bulk for structure.
Wrapping Up
This irresistible pumpkin sourdough is the loaf that makes fall feel official—deep flavor, tender crumb, audibly crunchy crust.
Keep the method, tweak the add-ins, and you’ve got a bakery-tier bread on repeat. Make one for you, one for a friend, and watch them ask for the “recipe with the orange magic.” Fair warning: once you nail it, pumpkin season might mysteriously last all year.
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