Hey y'all! If you're looking for a delightfully unique bread that's perfect for autumn gatherings, cozy breakfasts, or just because you love baking, this Pumpkin Sour Dough Bread Loaf will absolutely hit the spot. With a crusty exterior, tender crumb, and gentle pumpkin spice, this loaf brings a warm, earthy flavor that pairs beautifully with both sweet and savory toppings. Let's get cooking!
Why You'll Love This Pumpkin Sour Dough Bread Loaf
- Infuses classic sourdough with a subtle, sweet pumpkin flavor.
- Makes your kitchen smell heavenly while baking.
- Perfect for toasting, sandwiches, or as a festive holiday table centerpiece.
- Offers a more nutritious, fiber-rich twist on traditional bread.
- Keeps well and tastes even better the next day!
Ingredients for Pumpkin Sour Dough Bread Loaf
- 3 ½ cups (440g) bread flour
- ½ cup (120g) pumpkin puree (unsweetened)
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) lukewarm water
- 2 teaspoons fine sea salt
- 1 tablespoon maple syrup or honey (optional, for mild sweetness)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
How to Make Pumpkin Sour Dough Bread Loaf
Step 1: Mix the Dough
In a large bowl, combine the sourdough starter, lukewarm water, and pumpkin puree. Stir until well blended. Add the bread flour, salt, spices, and maple syrup or honey. Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
Step 2: Knead and Bulk Ferment
Knead the dough by hand or with a stand mixer for about 5 minutes, until smooth and elastic. Transfer to a lightly oiled bowl, cover, and let rise in a warm place for 4-6 hours, performing a stretch-and-fold every hour. The dough should double in size and be slightly puffy.
Step 3: Shape the Loaf
Turn the dough onto a lightly floured surface. Shape into a round or oval loaf, tucking edges under for a smooth surface. Place the shaped dough seam-side up in a well-floured proofing basket or bowl lined with parchment.
Step 4: Final Proof
Cover and let the dough rise for 1-2 hours at room temperature, or refrigerate overnight for a deeper flavor.
Step 5: Bake Your Pumpkin Sour Dough Bread Loaf
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy lidded pot inside to preheat. When ready, turn the dough onto parchment, score the top with a sharp knife, and transfer to the hot pot. Cover and bake for 25 minutes. Uncover and bake an additional 20 minutes, until the crust is deep golden and crisp. Cool completely before slicing.
Notes & Helpful Tips for Pumpkin Sour Dough Bread Loaf
- Use canned pumpkin puree (not pumpkin pie filling) for best results. Learn about baking with pumpkin.
- If your kitchen is cool, let dough rise near a warm appliance or use a proofing box.
- To make your own sourdough starter, check out this starter guide.
Variations on Pumpkin Sour Dough Bread Loaf
- Add ½ cup toasted walnuts or pecans for a nutty crunch.
- Sprinkle in ½ cup dried cranberries for a sweet, tangy twist.
- Swap cinnamon and nutmeg for pumpkin pie spice for a more classic flavor profile.
Equipment Needed for Pumpkin Sour Dough Bread Loaf
- Large mixing bowl
- Kitchen scale (optional, for accuracy)
- Proofing basket or medium bowl
- Dutch oven or heavy lidded pot
- Sharp knife or bread lame
- Parchment paper
Storage Instructions for Pumpkin Sour Dough Bread Loaf
Store leftover bread at room temperature in a paper bag or bread box for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature or gently reheat in the oven for best texture.
Serving Suggestions & Pairings for Pumpkin Sour Dough Bread Loaf
- Spread with whipped cinnamon butter or honey for a sweet treat.
- Top with cream cheese and smoked salmon for a savory brunch twist.
- Serve alongside hearty soups like butternut squash or chili for a cozy meal.
Pro Tips for the Perfect Pumpkin Sour Dough Bread Loaf
- Weigh your flour and water for consistent results; a kitchen scale is a baker’s best friend. Detailed sourdough tips here.
- Let the bread cool completely before slicing to avoid a gummy texture.
- Experiment with overnight proofing for a tangier flavor and an even chewier crust.
FAQ: Pumpkin Sour Dough Bread Loaf
- Can I use whole wheat flour in this recipe?
- Yes, you can substitute up to half the bread flour with whole wheat, but you may need a bit more water.
- My dough is too sticky, what should I do?
- Add 1 tablespoon of flour at a time during kneading, but avoid making the dough too dry.
- Does the bread taste strongly of pumpkin?
- No, the pumpkin flavor is subtle and adds moistness and color—perfectly balanced with the sourdough tang.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 6-9 hours (including rise time)
Ingredients
- 3 cups bread flour
- 1 cup pumpkin puree
- 1 cup active sourdough starter
- ½ cup warm water
- 1 ½ teaspoons salt
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
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1In a large bowl, combine bread flour, pumpkin puree, active sourdough starter, warm water, honey, salt, cinnamon, and nutmeg.
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2Mix until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
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3Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size.
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4Shape the dough into a loaf and place it in a greased loaf pan or on a parchment-lined baking sheet. Cover and let rise for another 1-2 hours.
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5Preheat the oven to 425°F (220°C). Score the top of the loaf and bake for 40-45 minutes, or until golden brown and hollow-sounding when tapped.
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6Cool on a wire rack before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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