This Pumpkin Sourdough Bread is a cozy treat that combines the warm flavors of pumpkin and spices with the tangy goodness of sourdough. It’s perfect for any time of the day!
Baking this bread fills your kitchen with the best autumn smells. I love to toast it and spread a little butter on top—heaven! It’s such a comforting snack.
Key Ingredients & Substitutions
Sourdough Starter: It’s important to use an active and bubbly starter for this bread to ensure it rises properly. If you don’t have sourdough starter, you can use commercial yeast; about 2 teaspoons mixed with warm water will work as a substitute.
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree is just as good! If you can’t find pumpkin or want to change it up, try butternut squash or sweet potato puree instead.
Flours: All-purpose flour is ideal for structure, but adding whole wheat flour gives it a nice texture and extra fiber. If you want it gluten-free, you can look for a gluten-free flour blend designed for baking sourdough.
Spices: The classic pumpkin spices are cinnamon and nutmeg, but you could also use allspice or ginger for a different flavor profile. Feel free to adjust the quantities to suit your taste!
Sweetener: Sugar or honey adds a touch of sweetness to balance the flavors but is optional. If you prefer, a sugar alternative like maple syrup can be used here.
How Do I Ensure My Dough Rises Well?
Getting the dough to rise properly is key to a light and airy bread. Here are some tips:
- Make sure your sourdough starter is healthy and bubbly. Feed it the night before to give it time to activate.
- When mixing the ingredients, make a smooth and shaggy dough. This dough needs time to develop flavor and structure; don’t skip the kneading!
- During the first rise, cover your bowl to prevent the dough from drying out. A warm spot in your kitchen will help the fermentation process.
- Don’t rush the second rise. It should feel puffy when it’s ready to bake.
By following these tips, you’ll create a wonderful bread that is light, airy, and flavorful! Enjoy the process and savor the rewards when it’s fresh out of the oven.
Easy Pumpkin Sourdough Bread Recipe
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter (active and bubbly)
- 1 cup (240g) pumpkin puree (canned or homemade, unsweetened)
- 3 cups (375g) all-purpose flour
- 1/2 cup (60g) whole wheat flour (optional for extra texture)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 1 tbsp sugar or honey (optional, to enhance sweetness)
- 1/2 cup (120-140ml) lukewarm water (adjust as needed)
- 1 tbsp olive oil or melted butter (optional for softness)
- Flour for dusting
How Much Time Will You Need?
This recipe will take about 4-6 hours of rising time and an additional 45-50 minutes of baking, plus some time for preparation. In total, you should set aside around 6-7 hours to enjoy this delicious homemade bread!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by grabbing a large mixing bowl. Combine the bubbly sourdough starter, pumpkin puree, and lukewarm water. Stir this mixture until it’s smooth and well blended.
2. Adding the Dry Ingredients:
Now it’s time to add in the all-purpose flour, whole wheat flour (if using), cinnamon, nutmeg, sugar (if you choose to add it), and salt. Mix everything together until you see a shaggy dough starting to form. Don’t worry if it looks a bit rough at this stage!
3. Kneading:
On a clean surface, knead the dough for about 8-10 minutes. You’re looking for it to become smooth and elastic. If the dough sticks to your hands, sprinkle a little flour as you knead to help it along.
4. First Rise:
Lightly oil a bowl and place your kneaded dough inside. Cover the bowl with a damp cloth or plastic wrap to keep it warm and moist. Let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size.
5. Shaping the Dough:
Once it has risen, gently deflate the dough. Shape it into a round loaf by tucking the edges underneath. This helps create tension on the surface of the dough.
6. Second Proof:
Transfer the shaped dough into a well-floured proofing basket or a bowl lined with a floured towel. Cover it again and let it proof for another 2 to 3 hours, until it’s nice and puffy.
7. Preheating the Oven:
While your dough is proofing, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone inside to heat it up as well.
8. Scoring the Dough:
Carefully transfer your dough onto some parchment paper. Using a sharp knife or razor blade, score the top with a few slashes. This helps the bread expand as it bakes.
9. Baking:
Now, it’s time to bake! Place the dough (with the parchment) into your hot Dutch oven or on the baking stone. If you’re using a Dutch oven, cover it with the lid.
10. Finishing Off:
Bake covered for 20 minutes, then carefully remove the lid and continue baking for another 20-25 minutes. You want the crust to be deep golden brown and completely crisp!
11. Cooling:
Once baked, take the bread out of the oven and let it cool completely on a wire rack before slicing. This step is important for the best texture.
Enjoy your delicious Pumpkin Sourdough Bread, which has a beautiful golden crust and a hint of pumpkin spice. Perfect for toasting or enjoying fresh!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Canned pumpkin puree works great in this recipe. Just ensure it’s unsweetened pumpkin puree for the best results.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to an inactive starter. Make sure your sourdough starter is bubbly and fed before using it. Additionally, consider placing the dough in a warmer spot to encourage rising.
How to Store Leftover Pumpkin Sourdough Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, wrapped tightly in plastic wrap and then in foil. It can last up to 3 months in the freezer.
Can I Add Other Spices or Ingredients?
Yes! Feel free to experiment with spices like ginger or allspice. You can also add nuts, raisins, or seeds for added texture. Just adjust the amount of flour slightly to maintain the dough’s consistency.