Pumpkin Sourdough Bread

Artisan loaf with pumpkin spice warmth—Dutch-oven simple, bakery results

Hook: A crackling crust gives way to a softly amber crumb scented with pumpkin and spice—the fall loaf you’ll toast on repeat.

Why You’ll Love It

• Artisan look, easy method: Dutch oven = dramatic oven spring and crisp crust.
• Quick option with discard: Same-day loaf using starter discard + a pinch of yeast.
• Bread machine friendly: Mix and proof on the Dough cycle—finish in the oven for that crackle.
• Versatile crumb: Soft enough for sandwiches, sturdy enough for toast and stuffing.
• Fall flavor balance: Pumpkin adds color and moisture; spices stay gentle, not cakey-sweet.

Ingredients (notes only)

Dough Base

• Bread flour + a little whole wheat (structure + flavor).
• Pumpkin purée (not pie filling) for color and moisture.
• Active 100%-hydration sourdough starter (or discard + instant yeast for quick version).
• Warm water to reach ~75–78% effective hydration (pumpkin counts toward liquids).
• Honey (light sweetness), olive oil (soft crumb), fine sea salt.

Flavor

• Pumpkin pie spice (or cinnamon + nutmeg + ginger).
• Optional pepitas for topping/crust texture.

Finish

• Rice flour for dusting basket, extra pepitas, coarse salt (optional).

Step-by-Step Instructions

1. Mix (10 min): In a bowl, whisk 210 g warm water, 200 g pumpkin purée, 30 g honey, 20 g olive oil, and 120 g active starter.
2. Add flours & spices: Stir in 375 g bread flour + 125 g whole-wheat flour, 10 g salt, and 1½ tsp pumpkin pie spice until no dry bits remain (dough will be tacky). Rest 20–30 min (autolyse).
3. Strengthen (45–60 min): Do 3–4 sets of stretch-and-folds every 15–20 minutes. Keep dough around 75–78°F if possible.
4. Bulk ferment (2–3½ hrs): Let dough rise ~50–75% with a domed top and airy feel. If your kitchen is cool, extend time.
5. Shape: Turn out, lightly flour, pre-shape into a round; rest 15 min. Tighten into a boule; place seam-up in a rice-floured banneton.
6. Proof: Cover and cold proof 8–16 hrs in the fridge for deeper flavor and easier scoring (or room-temp proof 45–75 min).
7. Bake: Preheat Dutch oven to 450°F (232°C) for 30 min. Invert loaf onto parchment, score, top with pepitas if using. Bake 20 min covered, then 20–25 min uncovered until deeply bronzed and the center reads 208–210°F.
8. Cool: Rest on a rack at least 1 hour before slicing to finish setting the crumb.

Same-day “Quick Discard” option: Swap active starter for 120 g unfed discard + ½ tsp instant yeast; shorten bulk to ~1½–2 hrs and do a 30–45 min final proof. Flavor is milder; crumb remains soft.

Pro Tips

• Hydration check: Pumpkin acts like water—if dough feels slack, hold back 10–20 g water next time; if stiff, wet hands during folds.
• Use rice flour in the basket to prevent sticking—pumpkin doughs cling.
• Score with purpose: One long ear score encourages big bloom; add a small cross-vent to control expansion.
• Steam matters: Lidded bake = shiny crust; if baking on a stone, add a preheated pan and pour in hot water for steam.
• Seed shield: Sprinkle pepitas after the first 20 minutes so they toast, not scorch.

Variations (mapped to interests)

• Pumpkin Sourdough Focaccia (Focaccia Bread Recipe): Press dough into an oiled sheet pan, dimple with olive oil + rosemary + sea salt + pepitas; bake 450°F, 18–22 min.
• Bread Machine Method (Bread Machine Recipes): Add liquids then dry; select Dough cycle. Shape, proof 45–75 min, bake in oven as above.
• Pumpkin Spice Extra (Pumpkin Spice Sourdough): Increase spice to 2 tsp and add 50 g dried cranberries during the last fold.
• Quick Discard Sandwich Loaf (Quick Sourdough Discard Recipes): Use discard + 1 tsp instant yeast; proof in a 9×5″ pan; bake 375°F, 30–35 min (center 200–205°F).
• Cookie Use-Up (Sourdough Pumpkin Cookies): Use leftover discard for soft pumpkin-spice cookies (disclaimer: separate recipe; note it in your post as a linked spin-off).

How to Serve

• Thick toast with cinnamon-honey butter; turkey, cheddar & arugula sandwiches; or as croutons for fall salads and soups.

Make Ahead & Storage

• At room temp: Store whole loaf, cut-side down on board, 24 hrs; then bag/box up to 3 days.
• Freeze: Slice and freeze up to 3 months; reheat from frozen in a 350°F oven 8–10 min.
• Refresh crust: 350°F for 6–8 min revives yesterday’s loaf.

FAQs

Can I use canned pumpkin? Yes—use plain purée, not “pumpkin pie filling.”
All-purpose flour okay? Yes; reduce water by 10–15 g and expect a slightly softer crust.
Why is my dough sticky? Pumpkin ups hydration—work with a light oil/water-damp surface and use coil folds instead of kneading.
Can I skip the spice? Absolutely; omit for a classic savory loaf with subtle pumpkin.
Bread machine bake? You can, but for the best crust, use the machine’s Dough cycle and bake in the oven/Dutch oven.

Simple Nutrition (estimate, per 1 of 12 slices)

~170 kcal • 31g carbs • 5g protein • 3g fat • 3g sugar • 260 mg sodium

Sarah

Pumpkin Sourdough Bread

Dutch-oven pumpkin sourdough with gentle spice—crackly crust, soft amber crumb. Includes quick discard + yeast option, bread machine dough cycle, and focaccia spin.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 day d

Servings: 12 slices

Course: Bread

Cuisine: Artisan

Calories: 170

Ingredients Equipment Method Nutrition Notes

Ingredients

• 210 g warm water (≈ ¾ cup + 2 tbsp)
• 200 g pumpkin purée (≈ ¾ cup + 1 tbsp)
• 120 g active 100%-hydration sourdough starter (or discard + ½ tsp instant yeast for quick version)
• 30 g honey (≈ 1½ tbsp)
• 20 g olive oil (≈ 1 tbsp + 1 tsp)
• 375 g bread flour (≈ 3 cups, spooned & leveled)
• 125 g whole-wheat flour (≈ 1 cup)
• 10 g fine sea salt (≈ 1¾ tsp)
• 1.5 tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
• 2–3 tbsp pepitas, for topping (optional)
• rice flour, for dusting banneton

Equipment

• 4–5 qt Dutch oven
• digital kitchen scale
• mixing bowls
• lame or razor blade
• banneton basket
• Instant-read thermometer

Method

• Whisk water, pumpkin purée, honey, olive oil, and starter in a large bowl.
• Add flours, salt, and spice; mix to a shaggy dough. Rest 20–30 minutes.
• Strengthen dough with 3–4 stretch-and-fold sets over 45–60 minutes.
• Bulk ferment until risen 50–75% and puffy, about 2–3½ hours at 75°F.
• Shape into a tight boule and place seam-up in a rice-floured banneton.
• Proof covered: 8–16 hrs in fridge or 45–75 minutes at room temp.
• Preheat Dutch oven to 450°F. Score, add pepitas if using. Bake 20 minutes covered, then 20–25 minutes uncovered until 208–210°F internal.
• Cool at least 1 hour before slicing.

Nutrition

Calories: 170kcalCarbohydrates: 31gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 280mgPotassium: 120mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

All-purpose flour works (reduce water slightly). DF/Vegan: Swap honey for maple syrup; olive oil is fine. Seeds/mix-ins: Add up to 80 g toasted pepitas or cranberries at final fold. Equipment: 4–5 qt Dutch oven, lame/razor, digital scale, instant-read thermometer. Alternate Methods: Bread Machine Dough cycle—add liquids, then flours/salt/spice; run cycle, shape, proof, bake. Same-Day Quick Discard—use discard + ½ tsp yeast; bulk 1½–2 hrs, proof 30–45 min. Pumpkin Sourdough Focaccia—after Dough cycle/bulk, press into oiled 13×9 pan, dimple with oil/rosemary/pepitas; bake 450°F, 18–22 min.

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