Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 250g pumpkin purée (not pumpkin pie filling)
• 180g warm water
• 500g bread flour
• 10g fine sea salt
• 1 tablespoon maple syrup or honey (optional)

For the Spices

• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice (optional)

Optional Mix-Ins

• ½ cup chopped pecans or walnuts
• ½ cup pumpkin seeds (pepitas)
• ½ cup raisins or dried cranberries
• ¼ cup sunflower seeds

For Dusting

• Rice flour or bread flour

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the active sourdough starter, pumpkin purée, warm water, and maple syrup until smooth.

Add the bread flour, cinnamon, nutmeg, ginger, cloves, allspice, and salt.

Mix until all the flour is incorporated and a shaggy dough forms.

Cover the bowl and let the dough rest for 30 minutes.

Step 2: Stretch and Fold

Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes.

If using nuts, seeds, or dried fruit, gently fold them into the dough during the second set of folds.

The dough will become smoother and more elastic with each fold.

Step 3: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours, or until it has increased in volume by about 50%.

The exact timing will depend on the warmth of your kitchen and the strength of your starter.

Step 4: Shape the Dough

Turn the dough onto a lightly floured work surface.

Shape it into a tight round or oval loaf.

Place the dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel.

Step 5: Cold Proof

Cover and refrigerate the dough for 8–12 hours.

The overnight cold proof enhances the flavor and makes scoring easier.

Step 6: Bake

Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

Turn the dough onto a sheet of parchment paper.

Score the top with a sharp bread lame or razor blade.

Carefully lower the dough into the hot Dutch oven.

Cover and bake for 20 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 25–30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 208–210°F (98–99°C).

Step 7: Cool

Transfer the bread to a wire rack and let it cool completely for 1–2 hours before slicing.

Cooling allows the crumb to finish setting and improves the texture.

Tips for the Best Easy Pumpkin Sourdough Bread

• Use active, bubbly sourdough starter for the best rise.
• Be sure to use pure pumpkin purée, not pumpkin pie filling.
• Because pumpkin adds moisture, avoid adding extra water unless the dough feels very stiff.
• Wet your hands during stretch-and-folds to prevent sticking.
• Cold-proofing overnight creates a richer flavor and better oven spring.
• Allow the loaf to cool completely before slicing to avoid a gummy crumb.

Recipe Variations

Pumpkin Pecan Sourdough

Fold chopped pecans into the dough for extra crunch and nutty flavor.

Cranberry Pumpkin Sourdough

Add dried cranberries for a sweet-tart twist that’s perfect for the holidays.

Pumpkin Seed Sourdough

Mix pumpkin seeds into the dough and sprinkle more on top before baking.

Maple Pumpkin Sourdough

Replace the honey with pure maple syrup for a richer fall flavor.

Chocolate Chip Pumpkin Sourdough

Fold in dark or semi-sweet chocolate chips for a dessert-inspired loaf.

Savory Pumpkin Sourdough

Skip the sweet spices and add rosemary, sage, garlic powder, and shredded Parmesan for a savory version.

Serving Suggestions

Easy Pumpkin Sourdough Bread is delicious served with:

• Butter
• Maple butter
• Cream cheese
• Honey
• Apple butter
• Pumpkin butter
• Cinnamon butter
• Brie cheese
• Toasted pecans
• A hot cup of coffee, tea, or apple cider

It’s perfect for breakfast, brunch, holiday dinners, fall gatherings, or as a homemade gift during the autumn season.

Storage

Store the cooled bread in a bread bag or wrapped in a clean kitchen towel at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months.

To Reheat

• Toaster: Toast individual slices until golden and crisp.
• Oven: Warm the loaf at 350°F (175°C) for 10–15 minutes.
• Frozen Slices: Toast directly from frozen or thaw at room temperature before serving.