Go Back
- 3 cups bread flour - 1 cup whole wheat flour - 1 cup pumpkin puree (canned or homemade) - 1 cup sourdough starter (active and bubbly) - 1 ½ cups warm water (about 110°F / 43°C) - 2 teaspoons salt - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - 1 tablespoon honey or maple syrup - Sourdough Starter: A strong starter gives the best rise and flavor. Make sure it bubbles and is active. - Flour Types: Bread flour gives structure. Whole wheat flour adds depth and nutrition. Adjust flour types based on your taste. - Pumpkin Puree: Use canned puree for ease or make your own. Fresh pumpkin adds a unique flavor but may change moisture levels. This mixture creates a warm, spiced loaf perfect for fall. Enjoy the rich flavors and aromas that fill your kitchen! Start by grabbing a large bowl. In this bowl, whisk together: - 3 cups bread flour - 1 cup whole wheat flour - 2 teaspoons salt - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves Mix well. You want all the spices to blend. This helps spread the flavor evenly. Now, take another bowl. In this one, mix: - 1 cup pumpkin puree - 1 cup sourdough starter - 1 ½ cups warm water (about 110°F or 43°C) - 1 tablespoon honey or maple syrup (optional) Stir until it is smooth. Make sure the starter is bubbly. This gives the bread good rise. Pour your wet mixture into the dry bowl. Use a wooden spoon or your hands. Mix until there are no dry spots. The dough will be sticky and shaggy. Cover the bowl. Use a damp towel or plastic wrap. Let it sit at room temperature for 4-6 hours. Every 30 minutes, stretch and fold the dough. Do this gently. It helps build strength. After the bulk rise, lightly flour your surface. Turn the dough out and shape it. You can make a round or oval loaf. Tuck the edges under to create surface tension. Place the shaped dough seam side up in a floured proofing basket. Cover it again. Let it rise for 2-3 hours. For more flavor, refrigerate it overnight. If you use a Dutch oven, preheat your oven to 450°F (232°C). Do this for 30 minutes before baking. This keeps the heat steady. When ready to bake, flip the dough onto parchment paper. Use a sharp knife to score the top. Make a few slashes. This helps the loaf rise in the oven. If using a Dutch oven, lift the loaf into the pot on the parchment. Cover it with a lid. Bake for 30 minutes. After that, take off the lid. Bake for 15-20 more minutes. Look for a golden brown crust. Once done, turn the bread out onto a cooling rack. Let it cool completely. This keeps the texture just right for slicing. - Use Active Starter: Make sure your sourdough starter is bubbly and strong. This helps the bread rise well. - Measure Ingredients Accurately: Use a kitchen scale for precise measurements of flour and water. This ensures a better dough. - Keep Dough Warm: Maintain a warm room temperature when fermenting. This encourages good yeast activity. - Practice Stretch and Fold: This technique strengthens the dough. Do this every 30 minutes during bulk fermentation. - Skipping the Autolyse Step: Mixing flour and water first helps with gluten development. Don’t rush this step! - Too Much Flour: Adding extra flour can make the dough dry and dense. Stick to the recipe! - Not Enough Fermentation: Allow the dough to rise properly. Under-fermented dough will lead to poor texture and flavor. - Incorrect Baking Temperature: Always preheat your oven. The right heat creates a nice crust and good rise. - Fresh Spices Matter: Use fresh ground spices for the best taste. Old spices can lose flavor over time. - Try Different Flours: Experiment with different flours. Whole wheat flour adds depth and nutrition. - Consider Overnight Cold Rise: Refrigerating the dough overnight enhances flavor. It also makes shaping easier the next day. - Add Sweetness Wisely: A tablespoon of honey or maple syrup can enhance the flavor without overpowering the spices. These tips will help you create a delicious pumpkin spice sourdough bread. Enjoy the process and the amazing aroma that fills your kitchen! {{image_4}} If you want a change from pumpkin puree, try using sweet potato puree or butternut squash puree. Both options give the bread a rich flavor and lovely color. You can even use mashed bananas for a unique twist. Each alternative adds a different taste, so feel free to experiment. The spice mix can change based on your taste. If you love more warmth, add extra cinnamon or ginger. For a bolder flavor, try adding cardamom or allspice. You can also go for a mix of pumpkin pie spices for a classic feel. Adjust the spices to fit the season or your mood. Adding nuts or dried fruits can enhance your pumpkin spice sourdough. Walnuts or pecans add a nice crunch. Dried cranberries or raisins give a sweet burst. Just fold them into the dough during mixing. This step makes your bread even more delightful and adds texture. To keep your pumpkin spice sourdough fresh, wrap it in plastic wrap or foil. Store it in a cool, dry place. This will help keep the crust nice and crispy. Avoid placing it in the fridge, as this can make the bread dry. Instead, enjoy it within a few days for the best taste. Freezing is a great way to save your pumpkin spice sourdough. First, let the bread cool completely. Then, slice it if you prefer individual pieces. Wrap the bread tightly in plastic wrap, then in aluminum foil. This protects the bread from freezer burn. When frozen, it can last for up to three months. Just remember to label the package with the date. To reheat your pumpkin spice sourdough, you have a few options. For the best results, preheat your oven to 350°F (175°C). Place the bread directly on the oven rack for about 10 to 15 minutes. This makes the crust crispy again. If you want a quick fix, you can also toast slices in a toaster. Enjoy your warm bread with butter or your favorite spread! Making this bread takes about 10 hours in total. This includes mixing, rising, and baking time. Most of this time involves waiting for the dough to rise. The active prep time is only about 15 minutes. Yes, you can use store-bought sourdough starter. Just make sure it is active and bubbly. This ensures good fermentation and rise in your bread. Check the label for freshness and activity. You can use butternut squash puree or sweet potato puree as a substitute. Both options add a nice flavor and texture. You can also try applesauce for a different twist. The bread is done when the crust is golden brown. You can also tap the bottom of the loaf. If it sounds hollow, it is ready to come out. An internal temperature of 190°F (88°C) indicates doneness. To speed up fermentation, place the dough in a warm spot. You can also add a little more starter. This will help the dough rise faster. Just be careful not to overdo it, as it may affect the flavor. Yes, you can make it gluten-free. Use a gluten-free flour blend designed for bread. You may also need to add xanthan gum to help with texture. Adjust the water amount as needed, since gluten-free flours absorb moisture differently. This guide walked you through making pumpkin spice sourdough bread. We covered the key ingredients, step-by-step instructions, and helpful tips. You now have the tools to create a tasty loaf. Remember, practice makes perfect. Embrace mistakes; they help you learn. Enjoy experimenting with flavors and variations. Your homemade bread will impress everyone. With the right storage, it will stay fresh longer. Happy baking!

Pumpkin Spice Sourdough Bread

Indulge in the warm flavors of fall with this delicious pumpkin spice sourdough bread recipe! Perfect for cozy gatherings, this homemade bread combines rich pumpkin puree and aromatic spices for a mouthwatering treat. From mixing ingredients to the final bake, it's a rewarding experience you won’t want to miss. Click through now to explore step-by-step instructions and get tips for serving this delightful seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

3 cups bread flour

1 cup whole wheat flour

1 cup pumpkin puree (either canned or homemade)

1 cup sourdough starter (ensure it’s active and bubbly)

1 ½ cups warm water (approximately 110°F / 43°C)

2 teaspoons salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 tablespoon honey or maple syrup (optional, for added sweetness)

Instructions
 

Mix the Dry Ingredients: In a large mixing bowl, whisk together the bread flour, whole wheat flour, salt, cinnamon, nutmeg, ginger, and cloves. Ensure the spices are evenly mixed to infuse the bread with flavor.

    Prepare the Wet Ingredients: In another bowl, combine the pumpkin puree, sourdough starter, warm water, and honey or maple syrup (if using). Stir until the mixture is fully blended and smooth.

      Combine Dry and Wet Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until there are no pockets of dry flour remaining. The dough will be sticky and somewhat shaggy in texture.

        Bulk Fermentation: Cover the bowl with a damp kitchen towel or plastic wrap. Allow it to rest at room temperature for 4-6 hours. During this time, every 30 minutes to an hour, perform a series of stretch and folds by gently pulling one side of the dough up and folding it over itself. This technique helps to strengthen the dough.

          Shape the Dough: After the bulk fermentation period, lightly flour a work surface and turn the dough out. Gently shape it into a round or oval loaf by tucking the edges under, creating surface tension.

            Second Rise: Place the shaped dough seam side up into a floured proofing basket or bowl. Cover it once more and allow it to rise for an additional 2-3 hours at room temperature. For even more flavor, consider refrigerating it overnight.

              Preheat Your Oven: If you're using a Dutch oven for baking, preheat your oven to 450°F (232°C) for at least 30 minutes prior to baking to ensure excellent heat retention.

                Score the Loaf: When ready to bake, carefully flip the dough onto a sheet of parchment paper. Using a sharp knife or lame, score the top of the loaf with a few slashes to facilitate a good rise in the oven.

                  Bake the Bread: If using a Dutch oven, carefully lift the loaf (still on the parchment) into the pot. Cover with the lid and bake for 30 minutes. After that, remove the lid and continue baking for an additional 15-20 minutes or until the crust is a beautiful golden brown.

                    Cool Down: Once the bread is baked, carefully turn it out onto a cooling rack. Allow it to cool completely before slicing to maintain its perfect texture.

                      Prep Time: 15 min | Total Time: 10 hours (including rise times) | Servings: Approximately 12 slices

                        - Presentation Tips: Serve warm slices with a generous pat of butter and a light sprinkle of cinnamon sugar on top for an irresistible autumn treat!