Easy Pumpkin Sourdough Bread
Pumpkin Sourdough Bread combines pumpkin purée and warm spices for a soft, chewy loaf with a crisp crust and a hint of tang. With a cute pumpkin shape, this sourdough loaf is perfect for fall. Enjoy it with butter or your favorite spread as a cozy seasonal snack, side, or appetizer.
I love pairing my homemade sourdough with my Viral Butter Candle. And for another delicious recipe, try my Roasted Chickpea Salad next!
Pumpkin Sourdough Bread
Fall is the perfect time to bake bread. Bring flavor and fun to the table with this pumpkin bread recipe! The mild sweetness from the pumpkin purée, combined with cinnamon, makes each bite feel like the essence of autumn.
But the texture is the real winner here—soft and chewy inside, with a crisp, golden crust. And let’s not forget the adorable pumpkin shape! This loaf is a conversation piece at any gathering.
Whether it’s served as a snack or alongside a meal, it always feels like a special treat. It’s the kind of bread that brings both flavor and fun to the table!
Why We Love This Recipe
Great for Special Occasions: The pumpkin shape and warm flavors make this bread perfect for Halloween parties, a Thanksgiving appetizer, or any fall gathering. It’s festive and fun!
Unique Twist on Sourdough: If you love sourdough but want to try something seasonal, this recipe blends classic tang with cozy pumpkin flavor.
Perfect for Sharing: Whether you're slicing it up as a snack, serving it as a side, or offering it as a gift, this sourdough artisan loaf will impress your friends and family with both its flavor and appearance.
Ingredients
Active sourdough starter: Be sure to use a bubbly, active starter that’s been fed recently to help the dough rise and add a slightly tangy flavor.
Warm water: Add more as needed based on the moisture level of your pumpkin purée. The dough should feel soft but not too sticky.
Pumpkin purée: Use 100% pure pumpkin for authentic pumpkin flavor. It also adds moisture, creating a tender crumb.
Granulated sugar: Enhances the natural sweetness of the pumpkin and balances out the tanginess of the sourdough.
Salt: Essential for enhancing the flavor of both the pumpkin and spices while bringing out the complexity in the sourdough.
All-purpose flour: Provides the structure and elasticity needed for the dough to rise and hold its shape. Make sure to measure carefully for consistent results.
Cinnamon or pumpkin pie spice: Adds warm, aromatic notes that complement the pumpkin and give the bread its cozy fall flavor.
Check out the recipe card below for measurements.
How to Make Sourdough Pumpkin Bread
First, I mix the sourdough starter, warm water, pumpkin purée, sugar, salt, flour, and cinnamon (or pumpkin pie spice) in a large bowl until everything is evenly combined. If the dough feels a bit dry, I add a little more water until it reaches the right consistency—soft but not too sticky.
Afterward, I cover the bowl with a towel and let the dough rest on the counter for about an hour. During this resting period, I perform two rounds of stretch and folds, spacing them about 30 minutes apart. Stretching and folding helps build the dough’s structure for a better rise.
Once the hour has passed, I turn the dough out onto a floured surface and knead it until it’s smooth and elastic. After kneading, I shape the dough into a round (or whatever shape I prefer that day) and place it into a proofing basket or a bowl lined with a towel.
I let the dough rise on the counter for 2 to 8 hours, depending on the temperature in my kitchen, keeping an eye on it so it doesn’t over-proof. Once it has risen, I move it to the fridge to ferment overnight. This cold fermentation enhances the flavor, so it's a step I always include.
How to Make Pumpkin Shaped Sourdough Bread
The next day, when I'm ready to bake, I take the dough out of the fridge and place it onto a lightly floured surface.
To achieve the pumpkin shape, I use kitchen twine and cut four long pieces. I lay the pieces of twine on the counter in a star shape (similar to spokes on a wheel), ensuring they cross at the center.
Next, I gently place the dough ball in the center of the twine. Then I gather the ends of each piece of twine and tie them together lightly at the top of the dough, creating the signature pumpkin grooves.
It's important not to tie the twine too tightly, as the dough will expand during baking.
After that, I transfer the dough to a parchment-lined Dutch oven or baking container.
Baking Pumpkin Bread
I preheat the oven to 450°F and bake the bread for 40-50 minutes. For a crispier crust, I uncover the bread during the last 10 minutes of baking.
Once baked, I let the bread cool for a few minutes in the container before moving it to a rack. After it has cooled, I carefully cut and remove the twine, making sure to dust off any excess flour to reveal the pumpkin shape.
Then it’s ready to be sliced and served! Alternatively, cut a hole in the center of the pumpkin sourdough loaf and add a butter candle.
Tips for the Best Pumpkin Sourdough Bread
Don’t use pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can throw off the balance of the dough. Stick to 100% pure pumpkin for the best flavor and texture.
Use an active sourdough starter. Make sure your starter is bubbly and has been fed recently to ensure a good rise and the perfect tangy flavor.
Adjust the water as needed. Since the moisture in pumpkin purée can vary, add water gradually until the dough reaches a soft, manageable consistency without becoming too sticky.
Don't skip the overnight fermentation. This slow fermentation process in the fridge helps develop deeper flavors and a better texture for the bread.
Tie the dough loosely. When creating the pumpkin shape, be careful not to tie the twine too tightly as the dough will expand during baking.
Uncover for a crisp crust. If you love a crunchy crust, remove the cover for the last 10 minutes of baking to let the crust crisp up nicely.
Store leftovers properly. To keep your bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for 2-3 days at room temperature, or you can freeze slices for up to 3 months.
Frequently Asked Questions
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The natural fermentation process in sourdough can improve digestion and nutrient absorption. The addition of pumpkin adds fiber, vitamins, and antioxidants to the loaf. However, like any bread, it should be enjoyed in moderation as part of a balanced diet.
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While skipping this step is tempting, overnight fermentation is key to developing the bread’s flavor and texture. It allows the sourdough to ferment fully, resulting in a more complex taste and better rise.
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When it's ready, the dough should look puffed and feel light and airy. Depending on the temperature in your kitchen, this can take anywhere from 2 to 8 hours, but it shouldn't double in size like other bread doughs.
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Making sourdough bread at home is often more cost-effective than buying it from a bakery, especially once you have an active sourdough starter. The ingredients are simple and inexpensive. While it does take some time, it can be a fun and satisfying activity.
Did you love this Pumpkin Sourdough Bread recipe? Let me know below! You can also head over to Instagram for a step-by-step tutorial!
Easy Pumpkin Sourdough Bread
Ingredients
- 100g active sourdough starter
- 225g warm water (add more as needed based on pumpkin purée moisture)
- 120g pumpkin purée
- 15g granulated sugar
- 10g salt
- 500g all-purpose flour
- 1 tablespoon cinnamon or pumpkin pie spice
Instructions
- In a large bowl, combine the sourdough starter, water, pumpkin purée, sugar, salt, flour, and spice of choice. Mix until everything is evenly incorporated. If the dough feels too dry, gradually add more water until it reaches a consistency similar to what's shown in the video.
- Cover the bowl with a towel and let the dough rest at room temperature for one hour. During this resting period, perform two rounds of stretch and folds, spaced about 30 minutes apart. This helps build the dough’s structure.
- After resting, transfer the dough to a floured surface and knead until it becomes smooth and elastic.
- Shape the dough into a round and place it in a proofing basket or bowl lined with a towel.
- Let the dough rise on the counter for 2 to 8 hours, depending on the room temperature. Avoid letting it over-proof for more than 8 hours. After the rise, transfer the dough to the refrigerator to ferment overnight.
- When ready to bake, remove the dough from the fridge. To create the pumpkin shape, cut four long pieces of kitchen twine and lay them in a star pattern on a floured surface. Place the dough in the center, then tie the twine lightly over the dough to form the pumpkin grooves, being careful not to tie too tightly.
- Preheat your oven to 450°F (230°C). Line a Dutch oven or baking container with parchment paper, and carefully place the tied dough inside.
- Bake the bread for 40-50 minutes. If you prefer a crispier crust, uncover the bread for the final 10 minutes of baking.
- Once baked, allow the bread to cool in the container for a few minutes before transferring it to a cooling rack. After cooling, carefully cut the twine and gently pull it away from the loaf. Dust off any excess flour to reveal the pumpkin shape.
- Slice and enjoy!
