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Cozy Pumpkin Sourdough Bread Recipe: Easy Fall Spice Loaf

cozy pumpkin sourdough bread with fall spices - featured image
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A tangy, chewy sourdough bread with subtle pumpkin sweetness and warm fall spices like cinnamon and nutmeg. Perfect for toasting, sandwiches, or enjoying with soup.

Ingredients

Scale
  • 500g bread flour (preferably King Arthur)
  • 200g pumpkin puree (100% pure, not pie filling)
  • 150g active sourdough starter (bubbly and fed 4–6 hours before)
  • 150g lukewarm water (about 80°F)
  • 10g fine sea salt or kosher salt
  • 2 tsp ground cinnamon (preferably Vietnamese)
  • 1 tsp ground nutmeg (freshly grated preferred)
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ cup pepitas (pumpkin seeds, optional, for topping)

Instructions

  1. Feed your sourdough starter 4-6 hours before mixing; you’ll need 150g of active, bubbly starter.
  2. In a large bowl, whisk together 500g bread flour, 10g salt, 2 tsp cinnamon, 1 tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves.
  3. Add 150g active starter, 200g pumpkin puree, and 150g lukewarm water. Mix with hands or a dough whisk until no dry flour remains. Cover with a damp towel and rest for 30 minutes.
  4. Perform stretch and folds every 30 minutes for 2 hours: wet hands, stretch one side of dough up and fold over center, rotate bowl 90°, repeat 4 times total.
  5. Let dough rest at room temperature for 4-6 hours for bulk fermentation until increased by 50% and puffy with bubbles.
  6. Lightly flour work surface, turn out dough gently, shape into a round, and rest uncovered for 20 minutes.
  7. Do final shaping: fold edges toward center, flip over, create surface tension by dragging dough toward you. Place seam-side up in a floured banneton.
  8. Cover banneton with plastic bag or damp towel and refrigerate for 12-18 hours (cold retard).
  9. Place Dutch oven in cold oven, preheat to 500°F for at least 45 minutes.
  10. Cut parchment paper slightly larger than loaf. Carefully remove hot Dutch oven, turn dough out onto parchment, score top with lame or sharp knife.
  11. Lower dough into Dutch oven using parchment as sling, cover, and bake at 500°F for 20 minutes.
  12. Reduce temperature to 450°F, remove lid, and bake for 25-30 minutes until deep golden brown.
  13. Transfer bread to wire rack and cool completely (at least 2 hours) before slicing.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. The dough will be stickier than standard sourdough due to pumpkin moisture. For best results, do not skip the cold retard overnight. Let bread cool completely before slicing to avoid gummy texture. Bread tastes even better on day two.

Nutrition

Keywords: pumpkin sourdough bread, fall spice bread, sourdough with pumpkin, autumn bread recipe, homemade sourdough, pumpkin bread with starter

Find it online: https://twirltaste.com/cozy-pumpkin-sourdough-bread-recipe-easy-fall-spice-loaf/