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Artisan Pumpkin Sourdough Bread

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If you love pumpkin and sourdough you have to try this Artisan Pumpkin Sourdough Bread. This sweet pumpkin spice loaf uses pumpkin puree in place of some of the water and is spiced with pumpkin pie seasoning. This loaf is delicious by itself or you can add in chocolate chips or nuts for extra flavor. Or top it with your favorite spreads from pumpkin butter, cream cheese, honey butter, butter, or jams. 

Loaf of Artisan Sourdough Pumpkin Bread

I love trying different flavored sourdough breads from pepperoni roll, jalapeno cheddar, s’mores, hot honey and more, so of course I had to do a pumpkin flavor for the fall baking season. If you are just getting started with sourdough, I recommend mastering a classic loaf first, like my overnight sourdough bread recipe. And if you are brand new to sourdough or need some extra help, I have an online class or ebook that can transform your bakes!

Slices of Pumpkin Sourdough Bread with butter on top

Pumpkin Recipes 

Tis the season for all things pumpkin. From sourdough pumpkin quick bread, sourdough pumpkin pancakes, sourdough pumpkin muffins, and sourdough pumpkin cinnamon roll focaccia there is a recipe for everyone. Or if you’re feeling festive, you can make this sourdough pumpkin bread in the shape of a pumpkin and topped with a cinnamon stick stem.

Why You’ll Love this Pumpkin Sourdough Bread Recipe 

  • A delicious fall sourdough bread recipe made with a can of pumpkin puree.
  • Can be made in one day or left overnight in the fridge to bake the next day. 
  • Crispy, chewy crust with a soft, fluffy crumb. 
  • A savory yet sweet bread with delicious pumpkin flavor. 

Ingredients for Artisan Pumpkin Sourdough Bread

  • Sourdough Starter- You will want to use active and bubbly sourdough starter that is at its peak for this recipe. If you don’t have your own sourdough starter yet check out how to make a sourdough starter
  • Water- Tap water will do the trick in this recipe but you can also use filtered, room temperature water.  
  • Pumpkin Puree- Be sure to use canned pumpkin puree not pumpkin pie filling. I haven’t tried this with homemade pumpkin puree, but if you do, just note you may need to remove some of the water as homemade pumpkin puree tends to be more watery. Or you can try to pat it dry with a paper towel to help remove excess moisture. 
  • Bread Flour- I always recommend using a high-protein bread flour since it absorbs moisture better than all purpose flour. 
  • Brown sugar- I’ve used brown sugar and maple syrup. I prefer the flavor of the brown sugar better but if you use maple syrup reduce the amount by half.
  • Salt- You bread needs salt for flavor and to ensure a proper rise.
  • Pumpkin Pie Seasoning- You can use a premade blend or make homemade pumpkin pie seasoning with cinnamon, ginger, cloves, and nutmeg. 
  • Chocolate chips are a delicious add-in for this loaf if you want something sweeter or you can add in pecans or walnuts for a more savory flavor. 
Artisan Pumpkin Sourdough Bread cut in half on a wooden surface

How To Make Pumpkin Sourdough Bread

Feed Sourdough starter

The first step to making bread is to feed your sourdough starter. The temperature of your house, activity level of your starter, and how much you feed the starter will all impact how quickly your starter rises. A 1:1:1 ratio meaning 1 part starter: 1 part flour: 1 part water will rise in about 4-6 hours. Whereas a 1:5:5 ratio meaning 1 part starter: 5 part flour: 5 part water will rise in about 12 hours. Feed based on the timing you want to make bread. Once the starter doubles or exceeds its size and becomes bubbly, it is ready for use. If you can’t use the starter while it is at peak place it in the fridge until you are ready.

Mix ingredients

Mix together the water, sourdough starter, and pumpkin puree together with a danish dough whisk (10% off with link), spoon or hands until incorporated. Add in the dry ingredients: bread flour, brown sugar, salt, and pumpkin pie seasoning until the dough becomes a shaggy dough and the flour is incorporated. I recommend using a container with straight sides instead of a large mixing bowl so it is easier to see how much the dough has risen. Cover bowl with a lid or dinner plate and let it sit for 30 minutes. 

With my dough between 75-78° Fahrenheit, the first rise (including stretch and folds) took 4 hours.

stretch and folds

Stretching the dough helps build strength and aerates the dough. Typically I aim for 3 sets in 20-30 minute intervals to ensure the dough has time to relax in between sets. Cover the dough in between sets and keep in a warm spot. You can also replace the stretch and folds with coil folds if you prefer.

To stretch and fold grab one side of the dough with a damp hand and gently shimmy the dough up and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.

Slices of Pumpkin Sourdough Bread next to each other with one slice with butter

first rise

After stretch and folds, let the dough continue to sit in a warm spot covered, this will take about 2.5 hours with the dough around 78° Fahrenheit, until the dough has risen about 40-50%. The dough should be aerated with bubbles showing on the sides and bottom and jiggle when the bowl is shook. If it does not show these signs, continue to let the dough rise, to finish bulk fermentation. 

If the dough is very pillowy, sticky, and deflates when working with it, it is overproofed. At this point you can try to bake it if it will hold some shape. Personally my favorite thing to do with overproofed dough is to make focaccia. Put it in an oiled 9×13 pan with more oil on top and add seasoning and cheese. Dimple the dough and bake at 425F for 25-30 minutes. Check out my tutorial.

shape dough

The goal of shaping is to create a taut, outer skin on the dough. The skin creates tension, helping the dough to hold its shape when baked. This translates to a good rise and a crispy crust. 

Shaping instructions:

  1. Dump the dough on an unfloured surface and gently spread the dough into a chubby rectangle.
  2. Gently pull the bottom of the dough up, creating tension on the surface of the dough, and bring the dough on top of itself about halfway.
  3. Fold one side of the dough up and over, bringing it two-thirds of the way onto the dough.
  4. Fold the other side of the dough on top.
  5. Starting on one side roll the dough on top of itself into a boule (ball shape) bringing the smooth side on top.
  6. Take your hands in cupping shape and rotate the dough counter-clockwise towards you to get a smooth surface on top of the dough.
  7. Using a bench scraper or your hands, flip the dough upside down into a proofing basket lightly floured with rice flour or well floured with all purpose. If you do not have a banneton, line a 9-10″ bowl with a floured tea towel and use that instead.
  8. Cover the basket with something to keep the moisture in. Optional: pinch the seams together once the dough is in the basket to solidify the taut skin on the surface and tighten the ball.
  9. To make an oval shape, on step 5 instead of one roll into a ball, roll the dough up like a log. Pinch the sides to seal them and then use your hands to gently pull the dough towards yourself to smooth the surface.
Inside view of Artisan Pumpkin Sourdough Bread

second proof

Place dough in the fridge covered for the final proof. The fridge slows down fermentation which allows your dough to sit for longer periods of time. To avoid overproofing, I recommending baking within 8-12 hours of being in the fridge. 

Alternatively, you can bake this loaf in one day by keeping the dough in a warm spot for 1-3 hours. To determine when the dough is ready to bake you will perform the poke test. The poke test is administered by lightly pressing a floured finger into the dough. If the dough springs back immediately it needs more time and if the dough does not spring back at all it is overproofed. If it slowly fills back in (it may not even completely fill back in) it is ready to bake. While you preheat the dutch oven, I recommend placing the dough in the freezer to cool. This will make it a little easier to score. This route will give you a much milder flavor and is not recommended for those with gluten sensitivities. 

score

Preheat the oven with the dutch oven to 450°F once the dough is ready. Flip the dough onto a bread sling or parchment paper and score the dough. Hold the blade at a slight angle and quickly slice the bread about 1/2 inch deep. This can be one line or multiple depending on your preferences. For more intricate designs hold the blade at 90 degrees and make shallow cuts.

Bake

Bake the loaf at 450°F in a dutch oven. Begin with the lid on for 25 minutes. Then remove the lid of the dutch oven and bake an extra 15 minutes. The loaf should sound hollow when you tap on the bottom. That is how you know it is baked through. Alternatively you can temp the loaf to ensure it reads at least 205F. Once done baking, remove from the dutch oven and place onto a cooling rack to cool.

Two halves of Pumpkin Sourdough Bread on top of each other

Sample Schedule

This schedule is based on rough estimates. The temperature of your dough, kitchen, humidity, and strength of starter will all impact the times. While this will give you a good estimate it is best to look at the signs the dough is ready to move forward instead of the clock.

StepsTime
Feed sourdough starter 1:1:1 ratio (i.e. 50 g starter: 50 g flour: 50 g water)
*If you do not have extra starter be sure to feed your starter a little more so you have leftover
1 pm
Mix dough5:00 pm
Stretch & folds5:30 pm-6:30 pm
Shape9 pm
Final proofing in fridge9 pm- 8 am
Bake8 am

Storing Sourdough Bread

Store a whole loaf, or a side that can be placed cut side down with only the crust exposed, on the counter up to 2 days with just a tea towel over it. If the inside of the loaf is exposed I store it in a bread box or in a ziplock back.

Sourdough will not hold its crunch for extended periods of time but can be revived in the oven or toaster. To refresh a loaf preheat the oven to 400F. Run the loaf quickly under water and then place in the oven for 10-15 minutes until the crust is crispy again.

Sourdough bread also freezes really well. To freeze a loaf, either place the whole or half a loaf into a freezer safe bag. Alternatively, preslice the loaf and place parchment paper in between each slice before placing in a freezer bag.

To thaw, place the loaf on the counter for several hours in the ziplock bag. If you are in a time crunch I’ve used the defrost feature in the microwave to thaw my loaf. Once thawed, use the same refresh instructions as listed above. For individual slices, pulled from the freezer, pop it in the toaster.

Sourdough pumpkin bread sliced in half and stacked on top of each other.

Artisan Pumpkin Sourdough Bread

Emily Christensen
This sweet pumpkin spice loaf uses pumpkin puree in place of some of the water and is spiced with pumpkin pie seasoning which includes cinnamon, nutmeg, cloves, and ginger.
4.41 from 10 votes
Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Course Bread
Cuisine American
Servings 12 servings
Calories 195 kcal

Ingredients
  

  • 200 grams water ¾ cup + 1 Tablespoon
  • 150 grams active sourdough starter scant ⅔ cup
  • 50 grams brown sugar ¼ cup
  • 200 grams pumpkin puree heaping ¾ cup
  • 500 grams bread flour 3½ cup
  • 10 grams salt 1½ teaspoon
  • 3 grams pumpkin pie seasoning 2 teaspoons

Instructions
 

  • Mix together the water, sourdough starter, and pumpkin puree. Add in the dry ingredients: bread flour, brown sugar, salt, and pumpkin pie seasoning until the dough becomes a shaggy dough and the flour is incorporated. 
    200 grams water, 150 grams active sourdough starter, 200 grams pumpkin puree
    500 grams bread flour, 50 grams brown sugar, 10 grams salt, 3 grams pumpkin pie seasoning
  • After 30 minutes get your hand damp and then perform a set of stretch and folds. Cover and let rest. Typically I aim for 3 sets in 20-30 minute intervals to ensure the dough has time to relax in between sets.
  • After stretch and folds let the dough continue to sit in a warm spot covered, this will take about 2.5 hours with the dough around 78° Farenheit (depending on the temperature) until the dough has risen about 40-50%. The dough should be aerated with bubbles showing on the sides and bottom of the dough and jiggle when the bowl is shook. If it does not show these signs continue to let the dough sit, preferably in a warm spot to finish bulk fermentation.
  • After the dough has risen, shape the dough. Dump the dough onto an unfloured surface. Turn the dough over and gently spread the dough in a chubby rectangle. Fold the dough like an envelope, starting at the bottom and pulling up to build tension and then bring on top of the dough halfway. Bring each side up and out and then place slightly over the middle of the dough. Pull the top of the dough out and up and bring it on top of the dough, rolling the dough back over. Cup your hands and begin rotating counter clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in a banneton basket or a floured bowl with a tea towel. Cover with something that will keep the moisture in.
  • Place the dough in the fridge and bake within 8-12 hours to avoid overproofing.
  • Preheat dutch oven in the oven at 450℉.
  • Flip dough onto parchment paper and score the bread with a bread lame or sharp knife.
  • Bake bread for 25 minutes with the lid on then take the lid off and bake for another 15 minutes. The bread should sound hollow when you knock on the bottom, this is an indicator the bread is cooked through.
  • Let the bread cool on a cooling rack. To ensure the loaf is fully baked through wait at least 2 hours before cutting. Or if you are like me slice it warm and enjoy warm bread!

Notes

  • For best results I recommend using the gram measurements instead of cups, as it will be much more accurate.
  • Timing will depend on the temperature of your dough and the activity level of your starter. Watch your dough versus the clock.

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 40gProtein: 6gFat: 1gSodium: 359mgFiber: 2gSugar: 5g
Keyword fall baking, pumpkin, pumpkin spice
Tried this recipe?Let us know how it was!

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12 Comments

  1. Does it need to proof in the the fridge 8-12 hrs., or can it sit on the counter? And if , how long? (Keeping it in a warm place)

    1. Yes you can do the second proof on the counter instead. It can take 1-3 hours typically for it to be ready. When you poke the dough with a floured finger and it slowly fills back in it is ready.

  2. This is the second time making this recipe the only thing different is I added 90 grams of Raisons for my friend and she loved it. A solid recipe, thank you.
    Chris

  3. Hi there! I currently have this loaf proofing in the fridge. Can I bake it before or after the 8-12 hour mark? I’m still figuring out my timing with sourdough (this is only my second loaf!) and I didn’t get it done at a great time to bake after 8-12 hours in the fridge. Thanks!

    1. As long as your fridge runs cold you should be able to leave it longer in the fridge I’ve just found 8-12 to be most ideal.

    1. You can use all purpose but I would reduce the water slightly (25 grams or so) as all purpose doesn’t absorb as much water.

  4. 5 stars
    I have been making sourdough for a while and decided to try add ins for Thanksgiving. Wow. Just wow. Paired it with some homemade maple butter and I’m scared. I may eat the whole loaf myself.

  5. 4 stars
    My first attempt at a sourdough with any add ins or flavors. Was pretty good toasted with cream cheese. Nice texture.

4.41 from 10 votes (7 ratings without comment)

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