Pumpkin Sourdough Bread is a cozy twist on classic sourdough, bringing together the tangy flavor of fermented dough with the warm, gentle sweetness of pumpkin. It has a lovely soft crumb with just a hint of earthiness, making it perfect for fall or anytime you want a comforting loaf. The crust crisps up beautifully, giving you that satisfying sourdough crunch, while the pumpkin adds moisture and a subtle natural sweetness that’s hard to resist.
I really enjoy baking this bread because it feels like a little celebration of the season right in my kitchen. The pumpkin keeps the bread tender and fresh longer than usual, and the sourdough starter gives it depth that plain bread just can’t match. I find myself slicing it up and snacking on it plain or with a bit of butter, and it never disappoints. Plus, the aroma while it bakes is simply wonderful—kind of like fall hugging your whole house.
One of my favorite ways to enjoy this bread is toasted, with a generous spread of cream cheese or honey for a touch of extra sweetness. It also makes amazing sandwiches, especially with savory fillings, since the pumpkin and sourdough flavors play off each other so well. If you haven’t tried sourdough with a veggie twist like this, this pumpkin version is a gentle and tasty way to start.
Key Ingredients & Substitutions
Pumpkin Puree: Using unsweetened cooked pumpkin gives moisture and a mild sweetness. Canned pumpkin works great too. You can substitute with sweet potato puree for a similar texture and flavor.
Sourdough Starter: A bubbly, active starter is key for rise and flavor. If you don’t have one, you can use yeast, but the unique tang of sourdough will be missing.
Bread & Whole Wheat Flour: Bread flour gives enough gluten for a good structure. Whole wheat adds nuttiness and depth. If you want a lighter bread, use all bread flour, or swap whole wheat for spelt flour for a gentle twist.
Salt & Spices: Salt enhances flavor and controls fermentation. Adding cinnamon or pumpkin pie spice is optional but gives a warm, cozy note.
How Do You Bake Sourdough Bread With Pumpkin Without Losing Its Texture?
Pumpkin adds moisture, so it’s important to balance wet and dry ingredients. Here’s how:
- Use the autolyse step—mix the flour and pumpkin-water first and let it rest to hydrate flour well.
- Perform regular stretch and folds to build dough strength despite pumpkin’s softness.
- Cold fermenting overnight helps develop flavor and makes the dough easier to handle and score.
- Score carefully to allow the bread to expand and avoid bursting in unexpected places.
- Bake covered first (using a Dutch oven or covered baking stone) to trap steam, encouraging a crispy crust and proper oven spring.
Following these steps keeps your pumpkin sourdough moist but with a sturdy crumb and a crust that cracks just right. I always let the bread cool completely before slicing to avoid a gummy texture inside.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and resting your dough comfortably.
- Dutch oven or heavy baking pot with lid – traps steam for a crisp, golden crust.
- Banneton basket or bowl with a floured towel – helps shape the dough and supports fermentation.
- Bread lame or sharp knife – makes clean, precise scores for better oven spring.
- Kitchen scale – weighs ingredients accurately for consistent results.
- Wooden spoon or dough whisk – good for mixing sticky pumpkin sourdough dough.
Flavor Variations & Add-Ins
- Add ¼ cup toasted pumpkin seeds on top or inside the dough for crunchy texture and nutty flavor.
- Mix in 1–2 teaspoons warm spices like cinnamon, nutmeg, or pumpkin pie spice to deepen the autumn vibe.
- Swap pumpkin puree for sweet potato puree for a similar texture with a slightly sweeter taste.
- Stir in ¼ cup raisins or dried cranberries for a touch of natural sweetness that pairs well with the tangy bread.
How to Make Pumpkin Sourdough Bread
Ingredients You’ll Need:
Dry Ingredients:
- 450 g (about 3 ¾ cups) bread flour
- 50 g (about ½ cup) whole wheat flour
- 10 g (2 tsp) salt
- Optional: 1 tsp ground cinnamon or pumpkin pie spice
Wet Ingredients:
- 100 g (about ½ cup) pumpkin puree (unsweetened, cooked and mashed)
- 350 g (about 1 ½ cups) water, room temperature
- 100 g active sourdough starter (fed and bubbly)
- Optional: 1 tbsp sugar or honey
How Much Time Will You Need?
Getting this bread from start to finish takes about 8 to 12 hours, mostly because of the long fermentation and chilling periods. Active preparation time is about 30 minutes for mixing and folding, plus some time for shaping. Overnight refrigeration adds great flavor and texture, so plan to bake the day after mixing your dough.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, mix together the bread flour, whole wheat flour, salt, and optional spices until well combined.
2. Combine Pumpkin and Water:
In another bowl, whisk pumpkin puree and water together until smooth.
3. Add Starter:
Stir the active sourdough starter into the pumpkin-water mixture gently to blend.
4. Make the Dough:
Pour the wet mixture into the dry ingredients. Stir everything until a rough, shaggy dough forms. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 to 60 minutes. This rest is called autolyse and helps flour fully hydrate.
5. Stretch and Fold:
Over the next 2 hours, every 30 minutes, gently reach under the dough, stretch it upward, then fold it back over itself from all four sides. Repeat this 4 times during each session. This strengthens the dough’s gluten and helps develop its structure.
6. Bulk Fermentation:
Cover your dough and let it ferment at room temperature until it grows by about 50%, usually 4 to 6 hours. The dough should pass the finger-dent test—when you lightly press it, the indentation should slowly spring back.
7. Shape the Dough:
Lightly flour your work surface. Turn out the dough gently and shape it into a tight round boule by folding edges toward the center and then rotating it, pressing the surface taut.
8. Proofing and Chilling:
Place the shaped dough seam-side up in a well-floured banneton or bowl lined with a floured towel. Cover and chill in the fridge overnight (8–12 hours) for the final fermentation.
9. Preheat the Oven:
At least 30 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside to get it very hot.
10. Score and Bake:
Carefully turn the dough out onto parchment paper, seam side down. Score the top using a sharp knife or bread lame in a star-shaped pattern as desired. Transfer it with the parchment paper into the hot Dutch oven or onto the baking stone. Cover if using a Dutch oven.
Bake covered for 20 minutes, then remove the lid and bake for 20-25 minutes more until the crust is richly golden and crisp.
11. Cool Down:
Remove the bread and cool completely on a rack before slicing. This allows the crumb to finish setting and gives the best texture.
Enjoy your pumpkin sourdough bread fresh and warm with butter, or sliced and toasted topped with cream cheese or honey for a lovely treat!
Love baking with pumpkin? Try our indulgent Easy Pumpkin Bread with Cream Cheese Swirl for a creamy twist. For breakfast inspiration, the rich Pumpkin Pie French Toast is a seasonal favorite. And if you enjoy glazes, don’t miss the flavorful Spiced Pumpkin Bread with Cinnamon Glaze.
Can I Use Canned Pumpkin for This Recipe?
Yes, canned pumpkin puree works perfectly! Just be sure to use pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
How Should I Store Leftover Pumpkin Sourdough Bread?
Store it in a paper bag or bread box at room temperature for up to 3 days to keep the crust crisp. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before slicing.
Can I Make This Bread Without a Dutch Oven?
Absolutely! You can bake the bread on a preheated baking stone or heavy baking sheet. To create steam, place a pan of hot water on the oven floor or mist the oven walls with water before baking.
How Do I Know When the Dough Has Fermented Enough?
Look for the dough to increase in volume by about 50% and pass the finger-dent test—when you gently poke it, the indentation should slowly spring back but not completely disappear.