Pumpkin Sourdough Bread Recipe

We’re thrilled to share a special recipe for Pumpkin Sourdough Bread, developed by our friend and expert homesteader, Allison from Hillside Homesteader. Allison has a passion for traditional, seasonal baking, and her Pumpkin Sourdough Bread recipe is the perfect autumn treat. This beautifully balanced loaf combines the rich flavor of pumpkin with the tangy depth of sourdough, making it a wonderful addition to your fall baking repertoire. We’re excited to bring you this recipe from Allison’s kitchen to yours—let’s dive in!

Favorite Pumpkin Sourdough Bread Recipe

As the leaves turn golden and the air gets crisp, our culinary cravings shift towards cozy, warming flavors. One of my favorite Autumn delights is pumpkin sourdough bread, a seasonal twist on the beloved classic. The combination of pumpkin and sourdough creates a unique flavor profile that’s both comforting and complex. The pumpkin adds a hint of natural sweetness and moisture, while the sourdough starter contributes a tangy depth. This balance makes pumpkin sourdough bread perfect for both sweet and savory applications.

I always use fresh pumpkin puree so before I begin the sourdough process, I run to Eckert’s to get some pie pumpkins! It’s important to use pie pumpkins as they are smaller, sweeter and more dense than regular sized pumpkins. Making your own pumpkin puree is as simple as slicing up your pumpkins, scooping out the seeds, sprinkling on some salt, and roasting them on a sheet pan at 400°F degrees for roughly 45-60 minutes (depending on how large your pumpkins are). Bake until the pumpkin is easily pierced with a fork, and the flesh pulls away from the skin. Once it’s cool enough to handle, scoop out the soft flesh and blend until smooth (I like to use my immersion blender for this). Now you have the perfect, simple pumpkin puree of your dreams!

Now for the sourdough…

Ingredients

125 grams active sourdough starter
275 grams warm water
200 grams pumpkin puree (fresh or canned)
50 grams brown sugar
1 tablespoon pumpkin pie spice
500 grams flour
10 grams salt
1 roll of butchers twine
Olive oil
Whole cinnamon stick

Instructions to Make Pumpkin Sourdough Bread

Mix the Dough: In a large mixing bowl, combine the sourdough starter, pumpkin puree, and water. Mix until well combined. Add the flour, salt, and pumpkin pie spice. Stir until a rough dough forms.

Rest: Cover the dough with a towel and allow it to rest for 30 minutes.

Stretch & Fold: Stretch the dough up and then fold it down back onto itself. Go around the bowl several times doing roughly 8 stretch and folds. Allow the dough to rest for 30 minutes. You should complete 4 sets of stretch & folds with a 30 minute rest between each set.

Bulk Fermentation: After the final fold, let the dough ferment at room temperature for another 6-8 hours, or until it has doubled in size. The length of time your dough takes to double will depend on how warm your house is.

Shape the Dough: Once the dough has doubled in size, turn the dough out onto a lightly floured surface and shape it into a round or oval loaf. Place the shaped dough into a floured proofing basket or bowl, cover, and let it proof in the refrigerator overnight (8-12 hours).

Prep: As soon as you preheat your oven, cut 4 long pieces of butchers twine. You will use these to tie around your loaf to give it the classic pumpkin look! Cut your pieces long enough so that they can wrap around your loaf, with just a bit of space left so that it can allow the bread to rise. Soak the twine in olive oil while your oven preheats.

Bake: Preheat your oven to 500°F with a Dutch oven inside. Once it is hot and ready, lay out the twine on your parchment paper in the pattern you wish. Dust with white rice flour. remove your dough from the fridge directly onto the parchment paper and twine. Tie the twine up on top of the loaf, be sure to snip off any extra length of twine. Score your dough, I like to do alternating patterns on each section. Carefully transfer the dough into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid, lower the temperature to 450°F and bake for an additional 10-15 minutes, until the crust is golden brown.

Cool and Enjoy: When you remove your bread from the oven, cut and remove the twine immediately. Let the bread cool completely on a wire rack before slicing. Don’t forget to add the cinnamon stick for your pumpkin stem!

Enjoy your pumpkin sourdough bread with a spread of butter, cream cheese, a drizzle of honey, or alongside your favorite fall soup. I’ve found this also makes an excellent grilled cheese! But best of all…the coveted Thanksgiving leftover sandwich is best served on pumpkin sourdough!

Pumpkin sourdough bread is more than just a seasonal novelty; it’s a celebration of autumn in every bite. The process of making it is a rewarding experience that fills your home with the warm, inviting scents of fall. Whether you’re a seasoned baker or a sourdough novice, this bread is a wonderful way to embrace the flavors of the season. Happy baking!