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Pumpkin Sourdough Bread

This delightful pumpkin sourdough bread combines the tangy flavor of sourdough with the rich, earthy sweetness of pumpkin. Perfect for fall, it is a nutritious and flavorful addition to any meal or can be enjoyed on its own.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 large mixing bowl
  • 1 measuring cups and spoons
  • 1 kitchen scale (optional)
  • 1 dough scraper
  • 1 proofing basket or bowl
  • 1 baking sheet or Dutch oven
  • 1 parchment paper
  • 1 kitchen towel

Ingredients
  

  • 1 ½ cups warm water
  • 1 cup ripe sourdough starter
  • 1 cup pumpkin puree canned or homemade
  • 4 cups bread flour
  • 1 ½ teaspoons salt
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional

Instructions
 

  • In a large mixing bowl, combine the warm water and ripe sourdough starter. Stir gently to incorporate.
  • Add the pumpkin puree to the mixture, blending well until smooth.
  • In a separate bowl, mix the bread flour, salt, brown sugar, cinnamon, nutmeg, ginger, and cloves.
  • Gradually add the dry ingredients to the wet ingredients, mixing with your hands or a dough scraper until a shaggy dough forms.
  • Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
  • Place the kneaded dough into a lightly greased bowl, cover with a kitchen towel, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
  • Once risen, gently deflate the dough and shape it into a round loaf or place it into a proofing basket.
  • Cover the shaped dough with a towel and let it proof for an additional 1-2 hours.
  • Preheat your oven to 450°F (232°C) during the last 30 minutes of proofing.
  • If using a Dutch oven, place it in the oven to preheat. Otherwise, line a baking sheet with parchment paper.
  • Carefully transfer the dough to the preheated Dutch oven or place it on the parchment-lined baking sheet.
  • If desired, score the top of the dough with a sharp knife for decorative effect.
  • Bake for 30 minutes with the lid on (if using a Dutch oven) and then remove the lid and bake for an additional 15 minutes until the crust is golden brown.
  • Allow the bread to cool on a wire rack for at least 30 minutes before slicing.

Notes

This bread can be served warm or at room temperature. It pairs wonderfully with butter or cream cheese.
You can store leftovers in an airtight container for up to 3 days or freeze for longer storage.
For extra flavor, consider adding nuts, seeds, or dried fruits to the dough during mixing. Enjoy your delicious pumpkin sourdough bread!