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Cozy Spiced Pumpkin Sourdough Bread: Easy Homemade Recipe

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This pumpkin sourdough bread combines tangy sourdough with warm pumpkin spice for a perfectly balanced loaf. It’s beginner-friendly, versatile, and fills your home with an incredible fall aroma.

Ingredients

Scale
  • 100g active sourdough starter
  • 400g bread flour
  • 100g whole wheat flour
  • 200g pumpkin puree (not pumpkin pie filling)
  • 100g water, room temperature
  • 50g brown sugar (light or dark)
  • 30g unsalted butter, softened
  • 8g fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice (optional)

Instructions

  1. Feed your sourdough starter about 8 hours before mixing the dough. Use equal parts flour and water (50g each) and keep in a warm spot until bubbly and doubled.
  2. In a large bowl, combine 100g active starter, 200g pumpkin puree, 100g water, and 50g brown sugar. Whisk until smooth.
  3. Add 400g bread flour, 100g whole wheat flour, and 8g salt. Mix with your hands or a dough whisk until no dry bits remain. The dough will be shaggy and slightly sticky.
  4. Sprinkle the cinnamon, ginger, nutmeg, cloves, and allspice over the dough. Work them in with your hands until evenly distributed.
  5. Add the softened butter and knead it into the dough until fully absorbed and the dough feels smooth and supple.
  6. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes.
  7. Perform your first set of stretch and folds: wet your hands slightly, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides.
  8. Repeat the stretch and fold process every 30 minutes for the next 2 hours (4 sets total).
  9. After the last set of folds, cover the bowl and let it rise at room temperature (70-75°F) for 6-8 hours until increased by about 50% and slightly puffy.
  10. Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf by folding the edges into the center, then flipping it seam-side down and creating surface tension.
  11. Generously flour your proofing basket or lined bowl. Place the dough seam-side up in the basket. Cover with a towel or plastic bag.
  12. Transfer the basket to the refrigerator and let it proof for 12-18 hours.
  13. Place your Dutch oven in the cold oven, then preheat to 475°F. Let it heat for at least 30 minutes after reaching temperature.
  14. Take the dough out of the fridge. Place a piece of parchment paper on the counter, gently flip the dough onto it, and score the top with a razor blade (a simple cross or single deep slash).
  15. Carefully transfer the dough (using the parchment as a sling) into the hot Dutch oven. Cover with the lid and bake for 25 minutes.
  16. Remove the lid and continue baking for 20-25 minutes, until the crust is deep amber and the internal temperature reaches 200-205°F. If the top is browning too quickly, tent it with foil.
  17. Transfer the bread to a cooling rack and let it cool for at least 2 hours before slicing.

Notes

Pumpkin puree varies in moisture; adjust with flour or water during stretch and folds if needed. Don’t rush bulk fermentation—look for visual cues. Score confidently with a sharp blade. Let cool completely before slicing to avoid gummy crumb.

Nutrition

Keywords: pumpkin sourdough bread, spiced pumpkin bread, sourdough bread recipe, fall baking, pumpkin spice bread, homemade sourdough

Find it online: https://emmastirs.com/cozy-spiced-pumpkin-sourdough-bread-easy-homemade-recipe/