If fall had a signature scent, I’m convinced it would be a warm loaf of pumpkin sourdough bread fresh out of the oven. Between the comforting pumpkin spice and the little bursts of cranberry sweetness, this bread feels like wrapping your taste buds in a cozy sweater. And let me tell you, once you try it, your family is going to start asking for it on repeat (mine definitely does).
This recipe isn’t just bread—it’s a tradition waiting to happen in your kitchen. Let’s bake it together!
Table of Contents
Why You’ll Love This Pumpkin Sourdough Bread
- Festive Flavor: Pumpkin puree and pumpkin spice make this bread taste like fall in every bite.
- Wholesome Comfort: Naturally leavened with sourdough starter, so it’s easier on your tummy and packed with flavor.
- Perfectly Sweet: Cranberries and brown sugar balance the tang of sourdough with just the right sweetness.
- Family-Friendly: My kids devour it warm with butter—sometimes before I can even snap a picture.
What Does Pumpkin Sourdough Bread Taste Like?
Imagine the tang of sourdough mellowed by pumpkin’s natural sweetness. Then add cozy notes of cinnamon, nutmeg, and cloves from the pumpkin spice blend. Finally, toss in chewy little cranberries for a pop of tart sweetness. The result? A loaf that’s hearty, moist, slightly sweet, and impossible to resist.
Ingredients You’ll Need for Pumpkin Sourdough Bread
Let’s talk ingredients—because with sourdough, every choice makes a difference in flavor and texture. When I first started baking pumpkin sourdough bread, I learned that the secret isn’t just the pumpkin or the spice—it’s how all the ingredients work together to create that magical balance of tangy, sweet, and cozy.
Here’s what you’ll need:
- 100 g Active Sourdough Starter – This is the powerhouse of your bread. Your starter should be bubbly, airy, and smelling slightly tangy. If you’re new to sourdough, think of the starter as your bread’s heartbeat—it keeps everything alive and rising beautifully.
- 200 g Pumpkin Puree – Canned pumpkin puree works perfectly here, but if you’re in the mood for a little DIY, roasting and pureeing fresh pumpkin adds an earthy sweetness that’s unforgettable. I use Libby’s for convenience, but homemade is always welcome.
- 240 g Room Temperature Water – Simple, right? But here’s a tip: cold water slows fermentation, warm water speeds it up. Room temp gives you steady, predictable results.
- 500 g Bread Flour – The strong gluten structure from bread flour helps this loaf hold all those cranberries and spice ribbons without collapsing. I love King Arthur’s flour for consistency.
- 10 g Coarse Kosher Salt – Salt isn’t just about taste; it strengthens the dough, balances the sweetness, and helps the loaf keep its shape.
- ¼ Cup Lightly Packed Brown Sugar – Adds warmth and depth, giving the bread that caramel-like sweetness that pairs so well with pumpkin.
- ⅓ Cup Chopped Dried Cranberries – These little ruby gems add bursts of tartness that brighten every slice. You can also swap them for raisins, dates, or even chopped figs if you prefer.
- 1 ½ Tablespoon Pumpkin Pie Spice – Cinnamon, nutmeg, ginger, and cloves come together to make your kitchen smell like heaven. You can use a store-bought mix or make your own.
💡 Fun pairing tip: This bread tastes incredible alongside cozy soups—try my creamy vegan tomato and cauliflower bisque for a soul-warming fall dinner.
How to Make Pumpkin Sourdough Bread Recipe (Step-by-Step)
Baking sourdough can feel intimidating at first, but I promise this recipe for pumpkin sourdough bread is as comforting to make as it is to eat. Grab your Dutch oven, roll up your sleeves, and let’s walk through it step by step.
Step 1: Mix the Starter and Water
In a large mixing bowl, whisk together 100 g of active sourdough starter and 240 g of room temperature water until it looks cloudy and slightly frothy. This is the foundation of your loaf, and a bubbly starter means you’re on track for a good rise.
👉 Tip: If your starter seems sluggish, feed it a few hours earlier and wait until it’s doubled before using.
Step 2: Add Pumpkin Puree
Stir in 200 g of pumpkin puree until the mixture is smooth and bright orange. This is where your bread begins to take on its signature fall flavor. Don’t you love how pumpkin makes everything feel a little cozier?
Step 3: Incorporate the Flour
Add 500 g of bread flour to the bowl. Mix with a wooden spoon or dough whisk until no dry flour remains. The dough will look shaggy, and that’s totally normal. Cover the bowl with a clean towel and let it rest for 30 minutes. This rest is called “autolyse,” and it helps the flour hydrate fully.
Step 4: Add Salt and Stretch & Fold
Sprinkle 10 g of coarse kosher salt evenly over the dough. With clean, slightly wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 4 times until the dough feels tighter.
Cover and let it rest for 30 minutes. Repeat this stretch-and-fold process 3 times total, resting 30 minutes between each round. This step develops gluten strength without kneading.
Step 5: Add the Flavor Mix
In a small bowl, combine ¼ cup of brown sugar, ⅓ cup of dried cranberries, and 1 ½ tablespoons of pumpkin pie spice. Sprinkle the mixture over your dough, then do one more gentle stretch and fold to tuck the sweetness and spice inside.
- Less folding = beautiful ribbons of cranberry and spice throughout your bread.
- More folding = a more even, spiced flavor in every bite.
Either way, your pumpkin sourdough bread is going to taste heavenly.
Step 6: Bulk Fermentation
Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 10–12 hours, or until it doubles in size. Overnight works beautifully here—just imagine waking up to dough that’s ready for shaping!
Step 7: Shape the Dough
Turn your dough out onto a lightly floured surface. Gently shape it into a round loaf (boule) or oval, depending on your Dutch oven. Place it seam side down on parchment paper, cover loosely, and let it rise for 60–120 minutes.
While it rests, take a peek at my apple cheddar soup—it’s one of my favorite cozy dishes to serve with a warm slice of sourdough.
Step 8: Preheat the Oven
About 30 minutes before baking, place your Dutch oven inside a cold oven and preheat together at 450°F. This trick ensures your pot is blazing hot and ready to give your loaf that signature crust.
Step 9: Score and Bake
When your dough has puffed up and feels airy, use a sharp bread lame or knife to score the top—this allows steam to escape and gives you that rustic artisan look. Using the parchment paper as a sling, carefully lower the dough into your preheated Dutch oven.
- Bake covered for 30 minutes.
- Remove the lid and bake 15–20 minutes more, until the crust is golden brown and deeply fragrant.
Step 10: Cool and Slice
Remove the loaf from the Dutch oven and place it on a wire rack. Let it cool completely—yes, this part takes patience, but cutting into hot bread can make it gummy inside. Once cooled, slice and enjoy!
Tips and Tricks for Perfect Pumpkin Sourdough Bread
- Don’t Overmix the Sugar Mixture: Less folding = pretty ribbons of spice and cranberry. More folding = evenly flavored loaf.
- Starter Strength Matters: Make sure your starter is active and bubbly before mixing—lazy starter, sad loaf.
- Cooling Counts: Let the bread cool fully before slicing. Cutting too soon = gummy texture.
- Freezer-Friendly: Wrap tightly and freeze up to 2 months. Warm slices taste just as good later.
Personal note: The first time I made this, my kids were waiting with butter knives in hand, asking, “Is it ready yet?” Now, it’s our little Saturday morning tradition.
Storage for Pumpkin Sourdough Bread
- Short-Term: Keep cut side down on a cutting board for 12 hours.
- Long-Term: Transfer to a bread bag after cooling.
- Freezer: Wrap tightly in plastic, bag it, and freeze 1–2 months. Thaw at room temp before enjoying.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin until smooth.
What if I don’t like cranberries?
Swap them with raisins, chopped dates, or even dark chocolate chips.
Do I need a Dutch oven?
It helps create that gorgeous crust, but you can bake on a stone with steam if needed.
Conclusion
Pumpkin sourdough bread is the perfect cozy bake for autumn (or honestly, anytime you’re craving something warm and slightly sweet). With tangy sourdough, pumpkin spice, and cranberries woven in, it’s a bread that tastes like a hug. Bake a loaf, slice it thick, and share it with the people you love most.
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Pumpkin Sourdough Bread Recipe – 5 Secrets for Success
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 10 hours 55 minutes
- Yield: 10 servings
- Category: Sourdough
- Method: Baking
- Cuisine: American
Description
Pumpkin sourdough bread is a rich and delicious pumpkin flavored sourdough ribboned with pumpkin spice and cranberries. It’s the perfect mix of spice and sweet.
Ingredients
100 g active sourdough starter
200 g pumpkin puree
240 g room temperature water
500 g bread flour
10 g coarse kosher salt
1/4 cup lightly packed brown sugar
1/3 cup chopped dried cranberries
1 1/2 tablespoon pumpkin pie spice
Instructions
1. Combine 100g active starter 240g water, and mix until mostly combined. Add in 200g pumpkin puree, stirring until smooth. Add in 500g bread flour, mixing until all the flour is incorporated. Cover and set aside to rest for 30 minutes.
2. Sprinkle 10g of salt over the sourdough, then perform a series of stretches and folds: with wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees and repeat 4 times. Cover and set aside for 30 minutes. Repeat the stretch and fold process 3 times total.
3. Combine 1/4 cup brown sugar, 1/3 cup dried cranberries and 1 1/2 tablespoons of pumpkin pie spice in a small bowl. Sprinkle over the dough. Complete 1 last stretch and fold to incorporate the added mixture. Less folding in the sugar mixture will result in pronounced ribbons, more folding will result in a more homogenized dough mixture.
4. Cover the dough and set it aside to bulk ferment for 10-12 hours, or until it doubles.
5. Once the dough has doubled in size, turn it onto a floured surface and pre-shape the loaf into your desired shape, place it seam side down on a piece of parchment paper. Cover and allow to rise for another 60-120 minutes.
6. While the dough is finishing the final rise, place a cast iron dutch oven into the cold oven and preheat together at 450°F.
7. Once the oven is heated, score your loaf as desired. Lift with the parchment paper as handles and lower into the preheated dutch oven.
8. Bake the pumpkin sourdough at 450°F covered for 30 minutes.
9. Remove the lid and continue to bake until the crust has darkened, another 15-20 minutes.
10. Remove the sourdough from the dutch oven and cool on a wire mesh cooling rack until room temperature before slicing.
Notes
This recipe bakes a nice-sized loaf, perfect for a family of 4 to enjoy over a couple of days.
To store, keep the cut side down on a board for up to 12 hours, then transfer to a bread bag.
To freeze, wrap the cooled loaf in plastic, place in a bread bag, and freeze for 1–2 months. Thaw at room temperature before slicing.
For best results, follow a baker’s schedule and use a quality Dutch oven for baking.
