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Cozy Pumpkin Sourdough: Easy Fall Spiced Bread Recipe

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This pumpkin sourdough bread has the perfect balance of tangy sourdough bite and gentle pumpkin sweetness, with fall spices warming every bite. It’s a seasonal twist on classic sourdough that’s genuinely delicious and forgiving for bakers of all levels.

Ingredients

Scale
  • 1 cup (240g) active sourdough starter
  • 1 cup (245g) pumpkin puree
  • 1/4 cup (60ml) warm water (80-85°F)
  • 3 1/2 cups (440g) bread flour
  • 1 teaspoon fine sea salt
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil or melted butter
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice

Instructions

  1. Prepare your starter: Feed your sourdough starter 8-12 hours before mixing. It should be active, bubbly, and at least doubled in volume. It passes the float test when ready.
  2. Mix the dough: In a large bowl, combine active starter, pumpkin puree, and warm water. Stir until starter is mostly dissolved. Add bread flour, salt, brown sugar, and all spices. Mix with hands or dough whisk until no dry flour remains. Cover with a damp towel and let rest for 30 minutes (autolyse).
  3. Add the fat: Drizzle olive oil or melted butter over the dough. Fold it in by grabbing one edge, stretching it up, and folding over the center. Rotate bowl and repeat 4-5 times until oil is incorporated.
  4. Stretch and folds: Over 2.5 hours, perform 4 sets of stretch and folds spaced 30 minutes apart. Wet hands slightly, grab one side of dough, stretch up as far as it will go without tearing, and fold over center. Rotate bowl 90 degrees and repeat 4 times per set. Keep bowl covered between sets.
  5. Bulk fermentation: Cover bowl and let dough rise in a warm spot (75-80°F) for 4-6 hours until increased by 50-75%. Dough should look puffy, have visible bubbles, and smell pleasantly sour and spicy.
  6. Shape the dough: Lightly flour work surface. Turn dough out gently. Fold edges toward center to create a rough ball. Flip smooth side up. Cup hands around dough and drag toward you in small circular motions to create surface tension. Place seam-side up in floured banneton or towel-lined bowl.
  7. Cold proof: Cover shaped dough with plastic wrap and refrigerate for 8-24 hours. This develops deeper flavor and makes dough easier to score.
  8. Preheat and prepare: Place Dutch oven in oven and preheat to 450°F (230°C). Let heat for at least 30 minutes after reaching temperature. Take dough out of fridge; do not let it warm up.
  9. Score and bake: Carefully remove hot Dutch oven. Place parchment paper over dough, invert banneton, and turn dough out onto parchment. Score top with a deep slash (about 1/2 inch deep). Lift parchment by corners and lower dough into hot Dutch oven. Cover and bake for 30 minutes. Remove lid and bake for another 15-20 minutes until deep golden brown and internal temperature reaches 200-205°F.
  10. Cool completely: Transfer bread to cooling rack. Let cool for at least 2 hours before slicing to avoid gummy texture.

Notes

Watch hydration carefully; if pumpkin puree is watery, reduce water by 1-2 tablespoons. Temperature matters; if kitchen is cold, place bowl in oven with light on. Don’t skip cold proof; it develops flavor and makes dough easier to handle. Salt is essential for flavor and gluten structure. For best crust, cool completely on rack. Bread can be stored in paper bag at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://sizzlesprout.com/cozy-pumpkin-sourdough-easy-fall-spiced-bread-recipe/