You want a loaf that makes your kitchen smell like October and your breakfast taste like a win? This Homemade Pumpkin Sourdough Bread with Fall Spices pulls up like a cozy sweater—except it’s crunchy, chewy, and disappears dangerously fast. It’s bakery-level, but with real-deal pumpkin, warm spice, and a tangy crumb that flexes on plain sandwich bread.
The crust sings, the inside stays plush, and yes, it toasts like a champ. Want bread that makes people ask, “You made this?” Here’s how.
What Makes This Special
This isn’t pumpkin bread cake pretending to be sourdough. It’s true sourdough—naturally leavened, chewy, and crackly—with just enough pumpkin puree to add color, moisture, and tenderness without turning the dough dense.
The spices are balanced, not sugar-bomb sweet; think subtle chai vibes layered over tangy wheat. You’ll get an open, custardy crumb, caramelized crust, and a flavor that keeps evolving over 24–48 hours. And the aroma?
Let’s just say your neighbors will suddenly “drop by.”
Ingredients
- Active sourdough starter: 100 g (100% hydration, bubbly and doubling within 4–6 hours)
- Warm water: 260 g (about 80–85°F)
- Pumpkin puree: 150 g (plain, not pie filling)
- Bread flour: 400 g
- Whole wheat flour: 100 g
- Fine sea salt: 10 g
- Brown sugar or maple syrup: 20 g (optional, boosts caramelization)
- Ground cinnamon: 1.5 tsp
- Ground ginger: 1 tsp
- Freshly grated nutmeg: 1/4 tsp
- Ground cloves: a pinch (about 1/8 tsp)
- Neutral oil: a few drops for the bowl and hands
- Rice flour + all-purpose flour: for dusting the banneton
The Method – Instructions
- Check your starter. Feed it 6–8 hours before mixing. It should pass the “float test” and smell pleasantly fruity. If it’s sleepy, you’ll get a sluggish rise.
Don’t blame the pumpkin.
- Autolyse the dough. In a large bowl, whisk water, pumpkin puree, and brown sugar/maple (if using). Add both flours and mix until no dry bits remain. Cover and rest 30–45 minutes.
This jumpstarts gluten so you don’t have to arm-wrestle sticky dough later.
- Add starter and salt. Sprinkle salt over the dough. Add the starter in dollops. Pinch, fold, and squish to incorporate evenly for 2–3 minutes.
The dough will tighten up—good sign.
- Spice infusion. Sprinkle cinnamon, ginger, nutmeg, and cloves over the dough. Fold several times until streaks disappear. Don’t go wild; you want even distribution, not spice pockets.
- Bulk fermentation with folds. Lightly oil hands.
Over 2.5–3.5 hours at 75–78°F, perform 3–4 sets of stretch-and-folds every 30 minutes: grab a side, stretch up, fold over; rotate the bowl and repeat 4 times. The dough should become smoother and puff slightly. If your kitchen is cool, expect longer bulk time.
- Bench rest and pre-shape. Turn dough onto a lightly floured surface.
Gently pre-shape into a round using a bench scraper. Rest 15–20 minutes uncovered. This relaxes the gluten so final shaping is clean.
- Final shape. For a boule: flip dough smooth-side down, gently stretch into a square, fold top to center, bottom to center, then roll into a tight ball.
For a batard: fold like a letter and stitch. The tighter the surface, the better the oven spring.
- Proof in a floured banneton. Dust your basket with a 50/50 rice flour and AP mix (prevents sticking). Place dough seam-side up.
Cover.
- Cold retard. Refrigerate 8–16 hours. This improves flavor, firms the dough for scoring, and makes your life easier. No, it won’t “die” in the fridge—chill.
- Preheat and steam setup. Place a Dutch oven in your oven and preheat to 500°F (260°C) for 45–60 minutes.
The thermal mass and steam are your besties for that shiny blistered crust.
- Score and bake. Turn dough onto parchment, seam-side down. Score a confident 1/2-inch slash (or a leaf pattern if you’re feeling artsy). Load into the hot Dutch oven.
Bake covered at 475°F (246°C) for 20 minutes, then uncovered 20–25 minutes until deep amber with a few darker spots.
- Cool completely. This is the hard part. Let it rest on a rack at least 90 minutes. Cutting early turns the crumb gummy.
Patience equals clean slices and bragging rights.
How to Store
- Short-term: Keep the loaf cut-side down on a board and loosely covered with a towel for up to 24 hours. Crust stays crisp; crumb stays tender.
- 2–4 days: Store in a paper bag or bread box. Avoid plastic unless you like a soft crust (some do, no shame).
- Freezing: Slice, wrap tightly, and freeze up to 2 months.
Toast straight from frozen. FYI, this keeps the flavor bright.
- Revive the crust: 350°F (175°C) for 8–10 minutes brings back that crackle.
Why This is Good for You
- Natural fermentation: Sourdough’s organic acids can make minerals more available and may be easier on digestion compared to conventional yeast bread.
- Pumpkin perks: Beta-carotene (hello, vitamin A), fiber, and a touch of natural sweetness without loads of sugar.
- Whole grains: The whole wheat portion adds micronutrients and flavor depth. Big taste, small compromise.
- Balanced energy: Carbs + fiber + a bit of fermentation-driven complexity means steady, satisfying fuel.
Great for breakfast or pre-work hustle.
Don’t Make These Errors
- Using watery puree. If your pumpkin is runny, strain it. Excess water = flat loaf. Aim for thick, spoonable puree.
- Over-spicing. Spices amplify over time.
Measure. This is bread, not a candle.
- Underdeveloped dough. If it tears when folding, keep going with gentle folds. Gluten needs time, not violence.
- Skipping the cold retard. You’ll lose flavor and structure.
The fridge is free performance enhancement.
- Cutting while hot. Steam is still setting the crumb. Slice early and you’ll cry later (crumb will smear).
Recipe Variations
- Cranberry Pecan: Fold in 120 g chopped toasted pecans and 80 g dried cranberries during the second set of folds.
- Maple Rye: Swap 50 g whole wheat for rye and use maple syrup (20 g). Expect deeper flavor and a slightly tighter crumb.
- Chocolate Chai: Add 80 g dark chocolate chunks and a pinch of cardamom.
Breakfast dessert? Maybe. Regrets?
None.
- Seeded Crunch: Mix 30 g each pumpkin, sunflower, and sesame seeds. Toast lightly and fold in for nutty edges.
- Spice Lite: Halve the spices for a more neutral loaf that still hints at fall without shouting.
FAQ
Can I use canned pumpkin pie filling?
No. It contains sugar and spices that throw off hydration and flavor balance.
Use pure, unsweetened pumpkin puree.
My dough feels too sticky—what now?
Sticky is normal thanks to pumpkin moisture. Lightly wet or oil your hands, and rely on folds rather than adding extra flour. If absolutely necessary, dust minimally during shaping.
How do I know bulk fermentation is done?
Look for a 50–75% rise, a smoother surface, and bubbles at the edges.
The dough should feel airy and lively, not slack or soup-like.
Can I bake without a Dutch oven?
Yes. Preheat a baking steel or stone to 500°F and bake with steam: add a tray of boiling water or use lava rocks. Expect slightly less oven spring but still solid results.
What if my starter isn’t very active?
Give it a couple of strong feeds at warm room temp (78–80°F) and use it at peak.
If it still lags, extend bulk time. Patience beats adding commercial yeast, IMO.
How do I prevent a gummy crumb?
Fully cool before slicing, ensure your puree isn’t watery, and bake until the internal temp hits around 208–210°F. A longer uncovered bake can help drive off excess moisture.
Can I make it sweeter?
Sure.
Increase brown sugar/maple to 35–40 g and add a sprinkle of turbinado on the crust before baking for caramel vibes.
The Bottom Line
This Homemade Pumpkin Sourdough Bread with Fall Spices is the cheat code for cozy flavor, serious texture, and bakery-worthy looks. It respects sourdough fundamentals while delivering that warm, seasonal glow in every slice. Master the folds, trust the fridge, and let the spices whisper, not scream.
Toast it with butter, stack it with turkey and sharp cheddar, or just tear and share. Your kitchen, your rules—and your new signature loaf.
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