Pumpkin sourdough bread is a regular naturally leavened loaf with pumpkin puree mixed into the dough. The pumpkin turns the crumb soft and golden, adds a faint sweetness, and when you tie the loaf with kitchen twine before baking, it comes out of the oven looking like a pumpkin. It’s the bread everyone photographs at fall dinners.
Searches for “pumpkin sourdough recipes” on Pinterest in the US rose about 300% since late June and are up roughly 200% on last year, mostly driven by the pumpkin-shaped loaves. Here’s how to make one that actually keeps its shape.
RECIPE
Pumpkin Sourdough Bread
Ingredients
- 100 g active sourdough starter about 1/2 cup, bubbly and fed 4 to 8 hours earlier
- 225 g pumpkin puree scant 1 cup
- 175 g lukewarm water 3/4 cup, plus 10 g more if needed
- 500 g bread flour about 4 cups
- 10 g fine sea salt 1 3/4 tsp
- 1 tbsp maple syrup optional
- 1/2 tsp ground cinnamon optional
- neutral oil for the twine
- 1 cinnamon stick or pecan half for the stem
Method
- In a large bowl, mix the starter, pumpkin, water and maple syrup until loose. Add the flour and cinnamon and mix until no dry flour remains. Cover and rest 30 minutes.
- Sprinkle the salt over the dough and squeeze it in with wet hands, then fold the dough over itself for 1 to 2 minutes.
- Over the next 2 hours, do 4 sets of stretch and folds, 30 minutes apart. Then leave the dough covered until it has grown about 50% and looks puffy with bubbles on the sides, usually 4 to 6 hours total at 75°F.
- Turn the dough onto a lightly floured counter and shape it into a tight round. Place it seam-side up in a floured banneton or towel-lined bowl.
- Cover and refrigerate 8 to 16 hours.
- Heat the oven to 475°F (245°C) with a Dutch oven inside for 45 minutes.
- Oil 4 long pieces of kitchen twine. Turn the cold dough onto parchment, then lay the strings under and over it so they cross at the top and form 8 sections. Tie loosely, leaving room for the loaf to expand.
- Lower the loaf into the Dutch oven, cover, reduce heat to 450°F (230°C) and bake 25 minutes. Uncover and bake 20 to 25 minutes more, until deep golden and 205 to 210°F (96 to 99°C) inside.
- Cool 10 minutes, carefully snip and remove the twine, press a cinnamon stick into the top and cool at least 1 hour before slicing.
Notes
Private Notes
Tried this recipe?
Let us know how it was!What Pumpkin Does to Sourdough
Canned pumpkin is about 90% water, so it counts toward the dough’s hydration. That’s why this recipe uses less water than a standard loaf. Pumpkin also adds sugar that browns fast, which is why the crust gets so dark and glossy. Don’t panic if it looks darker than your usual bread; check the internal temperature instead of the color.
New to sourdough? The basics of how sourdough fermentation works will make the timing below make a lot more sense.
A Simple Two-Day Schedule
- Day 1, 9 am: feed your starter.
- 1 pm: mix the dough, rest 30 minutes, add salt.
- 1:30 to 3:30 pm: 4 sets of stretch and folds.
- 3:30 to about 6 pm: let it rise until puffy and about 50% bigger.
- 6 pm: shape and refrigerate overnight.
- Day 2, morning: tie, bake, cool.
Warmer kitchens move faster. Watch the dough, not the clock.
How to Tie a Pumpkin-Shaped Loaf
Cut 4 pieces of cotton kitchen twine about 24 inches long and rub them with a little oil so they don’t stick. Lay them in a star shape on the parchment, set the cold dough in the center, and bring each pair of ends up over the top, tying them loosely. The key word is loosely: the loaf will expand a lot in the oven, and tight strings cut deep grooves or even slice through the dough.
Work with the dough straight from the fridge. Cold dough holds its shape and is much easier to handle than warm, slack dough.
Troubleshooting
- Flat loaf: the dough over-fermented or wasn’t shaped tightly enough. Shorten the rise next time.
- Gummy crumb: underbaked or sliced too soon. Bake to 205°F and wait an hour.
- Twine stuck in the crust: oil the string well and remove it while the loaf is still warm.
- Sections uneven: center the dough carefully and space the strings evenly before tying.
What to Serve It With
Slice it thick and toast it with salted butter and honey, or serve it next to a bowl of our roasted pumpkin soup. It also makes a great cheese toastie with sharp cheddar and a spoon of spiced apple chutney. Not a sourdough baker? Our pumpkin bread and pumpkin muffins are much faster.
FAQ
Can I use fresh pumpkin puree?
Yes, but homemade puree is often wetter. Strain it in a sieve for 30 minutes first, or reduce the water.
Does pumpkin sourdough taste like pumpkin?
Only slightly. It tastes like a mild, soft sourdough with a hint of sweetness. Add cinnamon if you want it more obviously fall.
Can I make it without a Dutch oven?
Bake on a preheated baking stone or sheet with a tray of boiling water on the bottom rack for the first 20 minutes to create steam.
Can I use discard instead of active starter?
Not for this loaf. Discard won’t rise it properly. Add 1/2 tsp instant yeast if your starter is weak.
Last tip: save a tiny bit of the dough and bake it as a mini pumpkin next to the big loaf. It’s the baker’s snack while the main loaf cools.
