Learn how to make Pumpkin Sourdough Bread that’s moist, aromatic, and perfect for fall mornings. This comforting Pumpkin Sourdough Bread Recipe With Pumpkin Puree combines warmth, spice, and beautiful artisan scoring for a show-worthy loaf.
There’s something magical about autumn mornings—the crisp air, amber leaves, and the scent of spice-filled baking wafting through the kitchen. This Pumpkin Sourdough Bread Recipe With Pumpkin Puree brings that charm to your table, combining the earthy tang of sourdough with the natural sweetness of pumpkin. Infused with cinnamon, nutmeg, and a touch of honey, this loaf is as comforting as it is beautiful. Whether you’re a seasoned baker or new to sourdough, the step-by-step process and simple ingredients make this recipe approachable. Prepare to fill your home with warmth, aroma, and the inviting comfort of freshly baked pumpkin bread.
The Memory Behind the Loaf
The first time I baked Pumpkin Sourdough Bread, the house smelled like a cozy blend of spice and warmth—a scent that instantly reminded me of crisp mornings spent watching leaves tumble outside the window. The golden loaf emerging from the oven wasn’t just bread; it felt like autumn captured in crust and crumb. That was the spark that led me to make Pumpkin Sourdough Bread With Pumpkin Puree an annual tradition.
Every year, I look forward to waking up early, feeding my starter, and stirring together smooth pumpkin puree, aromatic spices, and flour. As the dough comes to life through gentle folds, the color deepens to a rich amber, promising a loaf that’s both hearty and sweet. The tang of the starter and the subtle maple-like sweetness from pumpkin balance each other perfectly.
It’s more than just a Pumpkin Cinnamon Sourdough Loaf; it’s a connection to comfort—something to share over steaming mugs of coffee or as a thoughtful gift wrapped in parchment and twine. Each slice tells a story of tradition and love for seasonal baking. No matter how many loaves I bake, that first bite—soft inside, crisp outside—always feels like a celebration of fall itself.
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Sourdough Pumpkin Spice Breakfast Loaf Recipe With Pumpkin Puree
- Total Time: 9 hours 50 minutes
- Yield: 1 loaf 1x
Description
A moist and aromatic sourdough loaf infused with pumpkin puree and warming spices. This breakfast bread combines natural fermentation with cinnamon, nutmeg, and ginger for a perfect fall treat.
Ingredients
Instructions
1. Whisk pumpkin puree, warm water, and honey until smooth, then stir in sourdough starter.
2. Combine flours, salt, and spices in a separate bowl, then add to wet ingredients and mix until no dry flour remains.
3. Cover and rest dough for 30–45 minutes for autolyse.
4. Perform 4 rounds of stretch and fold every 30 minutes over 2 hours.
5. Let dough bulk ferment at 75–78°F for 4–6 hours until volume increases 50–70%.
6. Pre-shape dough into a round, rest 20–30 minutes, then shape into boule or bâtard.
7. Place dough seam-side up in a floured banneton and refrigerate 8–12 hours.
8. Preheat Dutch oven to 450°F for 30 minutes, invert dough onto parchment, and score with a lame.
9. Bake covered for 25 minutes, uncover and bake another 20–25 minutes until crust is deep golden and internal temperature reaches 205°F.
10. Cool loaf completely on a wire rack before slicing.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 slices
Keywords: pumpkin sourdough, pumpkin spice, breakfast loaf, artisan bread, fall baking, pumpkin puree, sourdough bread
Why Pumpkin Sourdough Bread Is Perfect for Cooler Days
When the weather turns brisk and mornings call for something cozy, Pumpkin Sourdough Bread becomes the perfect breakfast centerpiece. The sourdough starter lends a gentle tang that enhances the natural sweetness of the pumpkin puree, while cinnamon, ginger, and nutmeg infuse the loaf with warmth. The result is a golden, aromatic bread that feels indulgent yet nourishing.
Unlike dense quick breads, this Pumpkin Sourdough Bread With Pumpkin Puree has a chewy artisan texture—light enough for toasting, but rich enough to enjoy plain. The fermentation process also deepens the flavor and keeps the loaf moist for days. Its rustic crust and beautiful scoring patterns make it visually stunning, ideal for showcasing at brunch or gifting to friends.
This Pumpkin Cinnamon Sourdough Loaf strikes the perfect balance between comfort and craftsmanship—every bite captures the season’s essence. As the days grow shorter, there’s no better way to welcome the morning than with a slice of this softly spiced, tangy, and utterly irresistible fall favorite.
Key Ingredients for Pumpkin Sourdough Bread With Pumpkin Puree
Creating the ultimate Pumpkin Sourdough Bread Recipe starts with high-quality, simple ingredients that work in harmony to create that irresistible texture and flavor. Each element plays an essential role—from the tangy sourdough starter that gives the loaf its signature rise to the pumpkin puree that lends moistness and subtle sweetness.
| Ingredient | Measurement | Purpose in the Recipe |
|---|---|---|
| Active Sourdough Starter | 100g | Provides natural yeast and mild tang; helps ferment and rise the dough |
| Pumpkin Puree (unsweetened) | 200g | Adds moisture, color, and warm pumpkin flavor |
| Bread Flour | 350g | Creates strength and chew; forms the structure of the loaf |
| Whole Wheat Flour | 100g | Adds depth of flavor and rustic texture |
| Warm Water (around 80°F) | 180g | Hydrates flour and activates fermentation |
| Honey or Maple Syrup | 1 tbsp | Enhances sweetness and balances sourdough tang |
| Olive Oil or Melted Butter | 1 tbsp | Adds tenderness and richness to the crumb |
| Salt | 1½ tsp | Balances flavor and strengthens gluten network |
| Ground Cinnamon | 1½ tsp | Infuses warmth and signature autumn spice |
| Ground Nutmeg | ½ tsp | Adds subtle aromatics for complexity |
| Ground Ginger | ¼ tsp | Brings a gentle, spicy kick |
| Ground Cloves (optional) | Pinch | Deepens aroma and enhances pumpkin spice notes |
This ingredient list combines the best of both artisan and cozy home baking. The Pumpkin Sourdough Bread Recipe relies on the natural fermentation of your starter rather than commercial yeast, which means it develops deeper flavor and maintains a tender, chewy crumb. The addition of Pumpkin Puree keeps the loaf soft without making it dense, while the blend of spices—especially the cinnamon—creates that distinct Pumpkin Cinnamon Sourdough Loaf aroma you’ll crave all season long.
A quick note on flour: bread flour provides elasticity and good oven spring, while whole wheat or spelt flours add extra body and nutrition. Feel free to adjust ratios slightly depending on your preferred texture, but ensure enough bread flour remains for the loaf to hold structure during baking.
Pro tip: Always weigh ingredients with a digital scale for accuracy. Sourdough is sensitive to hydration levels, and precise measurements guarantee consistency with every bake.
Tools You’ll Need for Baking Artisan Pumpkin Sourdough
While the ingredient list brings the flavor, the right tools bring your artisan ambitions to life. Baking the perfect Pumpkin Sourdough Bread With Pumpkin Puree doesn’t require a commercial kitchen—just a few reliable essentials that make the process smoother and more enjoyable.
- Digital Kitchen Scale: Precision is key for sourdough. A scale ensures your wet and dry ingredients are perfectly balanced.
- Mixing Bowls: Use large, non-reactive bowls to comfortably mix and fold your dough throughout the fermentation process.
- Banneton Basket (Proofing Basket): Helps your dough keep its shape while developing that artisan swirl pattern on the crust.
- Dutch Oven or Combo Cooker: Essential for achieving that bakery-quality crust, trapping steam for a glossy, crisp exterior.
- Bench Scraper: Perfect for folding dough, portioning, and keeping your workspace clean.
- Bread Lame or Sharp Razor Blade: Use for scoring decorative patterns before baking.
- Thermometer (optional): Check internal temperature—around 205°F ensures a fully baked loaf.
Tips for Artisan Bread Scoring and Dough Handling:
- Chill the dough slightly before scoring for smooth, clean cuts.
- Hold your lame at a 30–45° angle for decorative slashes.
- Keep dough temperature around 75–78°F for ideal fermentation.
- Lightly oil your hands when folding high-hydration doughs like Pumpkin Sourdough Bread With Pumpkin Puree.
How to Make Pumpkin Sourdough Bread That’s Soft and Spiced
Mixing and Fermenting the Dough
Making this Pumpkin Sourdough Bread Recipe With Pumpkin Puree is about patience and precision. Ensure your active starter is bubbly—it’s the key to good rise and depth of flavor.
- Combine Wet Ingredients: Whisk pumpkin puree, warm water, and honey (or maple syrup) until smooth. Add starter and mix gently to incorporate.
- Add Dry Ingredients: Mix flours, salt, and spices separately, then add gradually to wet mixture. Stir until a sticky but cohesive dough forms.
- Autolyse (optional): Rest dough 30–45 minutes to boost gluten strength.
- Stretch and Fold: Every 30 minutes for 2 hours, perform four folds around the dough to build structure.
- Bulk Ferment: Let rest 4–6 hours until 50–70% larger, airy, and bubbly.
The sourdough starter ferments naturally, creating a complex, balanced flavor. When bulk fermentation finishes, it’s time to shape your Pumpkin Cinnamon Sourdough Loaf.
Shaping, Scoring, and Baking
- Pre-Shape: Lightly flour your surface, turn out dough, and form a loose round. Rest 20–30 minutes.
- Final Shape: Create a tight boule or bâtard, depending on basket shape.
- Cold Proof: Place in a floured banneton, cover, and refrigerate 8–12 hours.
- Score: Preheat oven with Dutch oven at 450°F. Invert cold dough onto parchment and score with a lame—one deep cut plus creative slashes.
- Bake: 25 minutes covered, then 20–25 uncovered until deep golden. Internal temperature should reach 205°F.
Cool fully before slicing—the crumb continues to set while it rests. The result is crusty outside, soft inside, and filled with sweet-spiced aroma. Common issues like density or over-proofing can be adjusted next time by refining starter activity and fermentation timing. Enjoy your Pumpkin Cinnamon Sourdough Loaf warm with butter or cream cheese for a perfect taste of fall.
How to Serve and Store Pumpkin Sourdough Bread
Once your Pumpkin Sourdough Bread With Pumpkin Puree has cooled, enjoy it fresh or toasted with honey butter or maple-cinnamon cream cheese. It’s wonderful alongside scrambled eggs, roasted fruit, or your favorite spiced latte. Slightly stale slices make excellent pumpkin spice French toast.
Storage Tips: Wrap your Pumpkin Sourdough Bread Recipe With Pumpkin Puree in beeswax or a bread bag at room temperature for 3–4 days. To freeze, slice, seal airtight, and toast directly from frozen when ready to serve.
Frequently Asked Questions
Can I make this Pumpkin Sourdough Bread with canned pumpkin puree? Yes—use pure canned pumpkin, not pie mix. Add a spoonful of water if needed to adjust consistency.
How long does sourdough bread with pumpkin puree last? It stays fresh 3–4 days at room temperature. Freeze for up to three months for long-term storage.
Can I use whole wheat flour instead of all-purpose? You can replace up to half the bread flour with whole wheat but increase water slightly to maintain soft crumb.
What’s the best way to refresh my sourdough starter? Feed 8–12 hours before use with equal parts starter, flour, and water by weight. A bubbly, active starter ensures a light, well-risen Pumpkin Cinnamon Sourdough Loaf.
How do I know when my Pumpkin Sourdough Bread is fully baked? It’ll sound hollow when tapped and read about 205°F internally. Allow full cooling before slicing.
Conclusion
This Pumpkin Sourdough Bread Recipe With Pumpkin Puree embodies the warmth and comfort of fall. The sourdough tang, sweet pumpkin flavor, and aromatic spices make each slice a seasonal masterpiece—soft, fragrant, and deeply satisfying.
Enjoy it for breakfast, brunch, or an afternoon treat. Share a loaf with loved ones or savor it quietly on a crisp morning. Either way, this homemade bread fills your home with the essence of autumn and reminds you that the simplest bakes often bring the greatest joy.
