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Cozy Pumpkin Sourdough Bread Recipe with Fall Spices

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This pumpkin sourdough bread combines the tangy chew of sourdough with sweet, earthy pumpkin and warm fall spices. It’s a savory-sweet hybrid that toasts beautifully with butter or honey, perfect for cozy autumn days.

Ingredients

Scale
  • 100g active sourdough starter (100% hydration)
  • 120g pumpkin puree (about ½ cup, not pie filling)
  • 400g bread flour (about 3 ¼ cups)
  • 100g whole wheat flour (about ¾ cup)
  • 200g water (about ¾ cup plus 2 tablespoons, room temperature)
  • 10g fine sea salt (about 1 ½ teaspoons)
  • 50g brown sugar (about ¼ cup packed)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • Optional: ½ cup toasted pepitas or chopped pecans

Instructions

  1. Feed your starter 8-12 hours before mixing; it should be bubbly and pass the float test.
  2. In a large bowl, combine active starter, pumpkin puree, water, and brown sugar. Stir until starter is mostly dissolved.
  3. Add bread flour, whole wheat flour, salt, pumpkin pie spice, and cinnamon. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  4. Perform 4 sets of stretch and folds with 30-minute rests in between. Wet hands to prevent sticking.
  5. Let dough bulk ferment at room temperature for 4-6 hours until increased by 50% and bubbly.
  6. Lightly flour work surface, turn out dough, and shape into a tight round. Rest seam-side down for 15-20 minutes.
  7. Flour banneton, flip dough seam-side up, shape tighter, and place seam-side up in banneton. Cover and refrigerate 12-16 hours.
  8. Preheat Dutch oven to 500°F (260°C) for at least 30 minutes.
  9. Turn dough onto parchment, score with a deep slash at 45-degree angle, and lower into hot Dutch oven. Cover and bake at 500°F for 20 minutes.
  10. Reduce oven to 450°F (230°C), remove lid, and bake 20-25 minutes more until deep golden brown and internal temperature reaches 200°F (93°C).
  11. Cool on a rack for at least 2 hours before slicing.

Notes

The dough will be stickier than standard sourdough due to pumpkin. Use wet hands for stretch and folds. Do not skip the cooling step to avoid a gummy crumb. Flavor improves after the first day.

Nutrition

Keywords: pumpkin sourdough bread, fall sourdough, pumpkin bread, sourdough with pumpkin, autumn bread, sourdough recipe, pumpkin spice bread

Find it online: https://islatable.com/cozy-pumpkin-sourdough-bread-recipe-with-fall-spices/