The smell of baking bread fills my kitchen most weekends. But there’s one scent that truly captures the essence of autumn: pumpkin spice. A few years ago, I was determined to capture that feeling in a loaf. After many trials and adjustments, I landed on this Easy Homemade Pumpkin Sourdough Bread Recipe. It’s a labor of love, yes, but a deeply rewarding one. There’s nothing quite like breaking open a warm, crusty loaf, the aroma swirling with pumpkin and tangy sourdough, and sharing it with loved ones. This recipe isn’t intimidating; it’s a perfectly achievable project even for those relatively new to sourdough baking. Let’s get started!
Why You’ll Love This Pumpkin Sourdough
This isn’t just another sourdough recipe. It’s a cozy hug in bread form. Here’s why you should give it a try:
- That Autumn Flavor: Pumpkin puree adds a subtle sweetness and moistness without being overpowering. You’ll taste the pumpkin, but it won’t scream “pumpkin spice latte.”
- Tangy, Complex Flavor: Sourdough starter provides that wonderful tangy complexity that elevates bread beyond the ordinary.
- Beautiful Crust & Soft Crumb: The long fermentation process creates a gorgeous, crackling crust and an incredibly soft, airy crumb.
- Surprisingly Easy: Despite the advanced feel, this recipe is broken down into manageable steps. No crazy techniques here, just patience!
- Impress Your Friends (And Yourself!): Baking your own bread is a showstopper. This pumpkin version is extra special.
Gather Your Ingredients
Let’s get everything ready. Here’s what you’ll need for this Easy Homemade Pumpkin Sourdough Bread Recipe. Measurements are provided in both US customary and metric units for your convenience.
For the Starter (Active Starter Required):
- 100g (approx. ½ cup) Active Sourdough Starter (fed 4-12 hours prior, bubbly and doubled)
For the Dough:
- 350g (approx. 1 ½ cups + 2 tbsp) Bread Flour (high protein, 12% or higher)
- 100g (approx. ¾ cup) Whole Wheat Flour
- 320g (approx. 1 ½ cups) Water (lukewarm, around 85-95°F / 29-35°C)
- 120g (approx. ½ cup) Pumpkin Puree (not pumpkin pie filling!)
- 8g (approx. 1 ½ tsp) Salt
- 3g (approx. ½ tsp) Ground Cinnamon
- 1g (approx. ¼ tsp) Ground Nutmeg
- ½ tsp Ground Ginger (optional, but adds a lovely warmth)
Step-by-Step Instructions: Baking Your Pumpkin Sourdough
Ready to bake? Here’s the rundown, step-by-step. Don’t rush the process – each step is important!
Phase 1: Autolyse (30-60 Minutes)
- In a large bowl, combine the bread flour and whole wheat flour.
- Add the lukewarm water. Mix with a wooden spoon or your hands until just combined. Don’t knead! Just ensure all the flour is moistened.
- Cover the bowl with plastic wrap or a damp towel and let it rest for 30-60 minutes. This is called the autolyse, and it helps develop gluten naturally.
Phase 2: Mixing & Bulk Fermentation (4-6 Hours)
- Add the active starter, pumpkin puree, salt, cinnamon, nutmeg, and ginger (if using) to the dough.
- Mix thoroughly. You can use your hands or a stand mixer with a dough hook on low speed. The dough will be quite sticky at first – that’s normal.
- Bulk Fermentation (First Rise): Cover the bowl and let the dough rise in a warm place (around 75°F / 24°C) for 4-6 hours.
- Stretch and Folds: During the first 2 hours of bulk fermentation, perform 4 sets of “stretch and folds” every 30 minutes. To do this, gently stretch one side of the dough upwards and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this for all four sides. This strengthens the dough.
Phase 3: Shaping & Proofing (2-4 Hours)
- Gently turn the dough out onto a lightly floured surface.
- Shape the dough into a round (boule) or oblong (batard) shape. Don’t handle it too aggressively.
- Place the shaped dough into a well-floured banneton basket (proofing basket) or a bowl lined with a heavily floured cloth. Seam-side up.
- Cold Proofing (Second Rise): Cover the basket with plastic wrap or a reusable bag and refrigerate for 2-4 hours. This slows down fermentation and develops flavor. You can even proof it longer (up to 12 hours) for a more complex flavor.
Phase 4: Baking (45-55 Minutes)
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. The Dutch oven is crucial for creating a steamy environment, which gives the bread its amazing crust.
- Carefully remove the hot Dutch oven from the oven.
- Gently invert the dough from the basket into the Dutch oven.
- Score the top of the loaf with a sharp knife or lame. This controls where the bread expands during baking and looks beautiful.
- Cover the Dutch oven and bake for 20 minutes.
- Remove the lid and continue baking for another 25-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
- Transfer the bread to a wire rack to cool completely before slicing and enjoying. This is very important! Cutting it while warm will result in a gummy texture.
Tips, Variations & Serving Suggestions
- Starter is Key: A bubbly, active starter is the foundation of good sourdough. Make sure yours is fed and ready to go.
- Flour Power: Bread flour is vital for the structure of the bread. Don’t substitute with all-purpose flour.
- Pumpkin Spice Boost: If you really love pumpkin spices, add ¼ tsp ground cloves or allspice.
- Seed Addition: Add ½ cup of pepitas (pumpkin seeds), sunflower seeds, or chopped walnuts to the dough during the shaping stage.
- Sweetness Level: If you prefer a sweeter loaf, add 1-2 tablespoons of maple syrup or brown sugar to the dough.
- Serving Suggestions: This bread is incredible toasted with butter and a drizzle of maple syrup. It’s also fantastic with soups, stews, or simply enjoyed with cheese and a glass of wine.
Nutritional Information (Approximate, per slice)
(Please note: this is an estimate and will vary based on specific ingredients and slice size.)
- Calories: 280-320
- Protein: 9g
- Fat: 3g
- Carbohydrates: 55-60g
- Fiber: 4g
Disclaimer: This information is for general knowledge only and should not be considered medical advice.
Don’t be intimidated by the process! Baking sourdough takes practice, but this Easy Homemade Pumpkin Sourdough Bread Recipe is a great starting point. Embrace the journey, enjoy the aroma, and savor the delicious reward. Happy baking!
