This pumpkin sourdough bread is a cozy treat that blends soft pumpkin with tangy sourdough. The warm spices like cinnamon make each bite feel like a hug! 🎃
There’s something magical about the smell of it baking—I can hardly wait! I love to toast a slice and slather on some butter for breakfast. Simple, tasty, and perfect for fall! 🍞
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best rise. If you don’t have sourdough starter, you can make a simple yeast bread using instant yeast instead. Just remember to adjust the amounts accordingly!
Pumpkin Puree: Use canned pure pumpkin for convenience, but fresh pumpkin puree is also delicious! Substitute with sweet potato puree if you want a different flavor.
Flours: Bread flour gives the best structure, but if you only have all-purpose flour, you can use that too. Whole wheat flour adds a nutty flavor, but you can replace it with more bread flour if desired.
Spices: Cinnamon is a must, but nutmeg and allspice are optional. For a twist, try adding a pinch of ginger for a spicier flavor. If you prefer a less spicy bread, skip the nutmeg and allspice.
Sweetener: The honey or maple syrup is optional but adds a lovely hint of sweetness. You can omit it entirely if you prefer a more savory bread.
How Do I Get My Bread to Rise Perfectly?
Rising the dough properly can be tricky, but here are some tips to help! The key is to create a warm, draft-free environment for fermentation.
- Ensure your sourdough starter is at its peak activity before use. Feed it a few hours before baking for best results.
- Let the dough rise in a warm area, like near a radiator or in an oven that’s turned off (but has the light on).
- Be patient. The time it takes to rise depends on the room temperature, but it should look puffy and slightly expanded.
- If refrigerating overnight, be sure to cover the dough well to prevent it from drying out.
These steps will help develop flavor and texture, leading to a delightful loaf of pumpkin sourdough bread!
How to Make Pumpkin Sourdough Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240g) pumpkin puree (canned or homemade, unsweetened)
- 2 1/2 cups (320g) bread flour
- 1/2 cup (60g) whole wheat flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice (optional)
- 1 1/2 tsp salt
- 1/2 cup (120ml) water (adjust as needed)
- Optional: 1 tbsp honey or maple syrup (for a hint of sweetness)
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, with approximately 8 hours total for rising and baking. The first fermentation is about 4 to 6 hours, followed by another 2 to 4 hours for the second rise, plus baking time. If you choose to refrigerate it overnight, the total time can vary, but the flavors will be enhanced!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and water. Mix them together until well combined. This will create a lovely orange base for your bread!
2. Forming the Dough:
Add the bread flour, whole wheat flour, ground cinnamon, nutmeg, allspice (if using), and salt to the bowl. Stir everything together with a spatula or wooden spoon until a rough dough forms. It may look a little shaggy, but that’s okay!
3. Kneading the Dough:
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until it’s smooth and elastic. If you prefer, you can use the stretch and fold method, which involves stretching and folding the dough in the bowl every 30 minutes for about 2 hours.
4. First Fermentation:
Place the kneaded dough back into a clean, lightly oiled bowl. Cover it with a damp towel or plastic wrap. Let it ferment at room temperature for 4 to 6 hours, or until the dough has noticeably risen and feels airy to the touch.
5. Shaping the Loaf:
Turn the risen dough onto a floured surface. Gently shape it into a tight round loaf by tucking the edges into the center and flipping it over, seam side down.
6. Second Rise:
Place the shaped dough into a well-floured banneton or a bowl lined with a floured kitchen towel. Cover again and let it rise for 2 to 4 hours until puffed but not overproofed. If you prefer, you can refrigerate it overnight for a more developed flavor.
7. Prepping to Bake:
Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. This helps create a steamy environment for your bread.
8. Scoring the Dough:
Carefully flip the dough onto a piece of parchment paper. Dust the top with flour and score the loaf with a sharp knife or razor blade. This allows the bread to expand beautifully as it bakes!
9. Baking the Bread:
Using the parchment paper, transfer the dough into the hot Dutch oven or onto the baking stone. If you’re using a Dutch oven, cover it with the lid. Bake for 20 minutes covered, then remove the lid and continue to bake for another 20-25 minutes, or until the crust is a deep golden brown and crisp.
10. Cooling:
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. This helps the inside of the bread set properly and keeps it from becoming gummy.
Enjoy your homemade, beautifully crusted Pumpkin Sourdough Bread with its subtle pumpkin flavor and the classic tang of sourdough! It’s perfect for toasting or as a side dish to your favorite meals. Happy baking! 🍞🎃
Can I Use Other Types of Flour?
Yes! If you don’t have bread flour, you can substitute it with all-purpose flour, although the texture may be slightly less chewy. You can also use different types of whole grain flour, but keep in mind that it may change the flavor and density of the bread.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it may be that your starter isn’t active enough. Ensure it’s bubbly and has been fed recently. You can also try moving the dough to a warmer area, around 75-80°F (24-27°C), to encourage fermentation.
Can I Make This Bread Ahead of Time?
Absolutely! You can prepare the dough and shape it, then place it in the fridge for an overnight rise. This slow fermentation enhances the flavor, and you can bake it fresh in the morning!
How Do I Store Leftover Pumpkin Sourdough Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a zip-top bag. To enjoy, simply toast or let it thaw at room temperature before serving.
