Divine Pumpkin Sourdough Bread: 1 Amazing Loaf

Oh, hello there! If there’s one thing that just screams “fall is here!” to me, it’s the smell of pumpkin and warm spices wafting from the oven. And when you combine that with the magic of sourdough? Pure bliss! This pumpkin sourdough bread recipe is my absolute go-to when the leaves start to turn. I remember the first time I tried it – the kitchen was filled with this incredible aroma, and the slightly tangy, perfectly spiced, moist crumb was just heavenly. It felt like I’d unlocked a secret to cozy season baking. This isn’t just any bread; it’s a labor of love, baked from my own active starter, and I can’t wait to share how I get that perfect artisan loaf right in my own kitchen. Trust me, you’re going to want to make this again and again!

Why You’ll Love This Pumpkin Sourdough Bread

Seriously, this bread is a game-changer for your fall baking! It’s got all the best things going for it:

• That Perfect Fall Flavor: It’s like a cozy hug in bread form, packed with pumpkin and warm spices.
• Tangy Sourdough Goodness: You get that lovely sourdough tang that just makes everything taste better.
• Artisan Quality at Home: Don’t let the fancy look fool you; this recipe makes creating a beautiful artisan loaf totally doable.
• So Versatile: Perfect for toast, sandwiches, or just eating a slice (or two!) plain.

Flavorful Fall Baking with Pumpkin Sourdough Bread

Imagine this: the sweet, earthy taste of pumpkin mingling with cinnamon, nutmeg, and a hint of clove, all wrapped up in that signature sourdough tang. It’s the ultimate fall flavor combo! This bread just *feels* like autumn, bringing that warm, cozy vibe right into your kitchen and onto your table.

An Artisan Loaf Made at Home

You know those gorgeous loaves you see in bakeries? You can totally make one yourself! This recipe breaks it down so you can get that beautiful, rustic look and amazing crust right in your own oven. There’s something so incredibly satisfying about pulling a stunning, homemade artisan loaf out of the Dutch oven.

Essential Ingredients for Pumpkin Sourdough Bread

Alright, let’s talk about what you’ll need to make this amazing pumpkin sourdough bread. It’s pretty straightforward, but a few specifics make all the difference. First up, you need 150g of active sourdough starter – make sure it’s bubbly and ready to go! For the flour, we’re using a mix: 400g of good ol’ bread flour for structure, and 100g of whole wheat flour for that rustic heartiness. Then comes the star: 300g of unsweetened pumpkin puree. This is key for moisture and that lovely flavor. We’ll also need 10g of salt, which is super important for flavor and controlling the fermentation. And for those cozy fall vibes, we’ve got 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Lastly, about 150g of water, but you might need to tweak this a bit depending on how moist your pumpkin is and how thirsty your flour is.

Ingredient Notes and Substitutions

For the pumpkin puree, please, please use the unsweetened kind! The sweetened stuff has added sugar that will mess with your dough’s rise and flavor. If you only have sweetened, you’ll need to cut back on other sugars if your recipe had them (though this one doesn’t!). You can totally use canned pumpkin puree; just make sure it’s 100% pumpkin. If your pumpkin puree seems super watery, you might want to drain off a little liquid or use slightly less water in the recipe. As for the flours, while the bread flour and whole wheat combo is my favorite, you could try using all bread flour if you don’t have whole wheat, but you’ll lose a bit of that earthy depth. And if you’re not a fan of cloves, just leave them out – the cinnamon and nutmeg are the real powerhouses here!

Step-by-Step Instructions for Making Pumpkin Sourdough Bread

Okay, let’s get baking! Making this pumpkin sourdough bread is a bit of a process, but trust me, the result is totally worth it. We’ll go through it step-by-step, and I’ll give you all the little tips I’ve learned along the way.

Preparing the Dough for Your Pumpkin Sourdough Bread

First things first, grab a big bowl. Mix your active sourdough starter with the water until it’s all combined. Then, stir in that lovely pumpkin puree. Don’t worry if it looks a little weird right now! In another bowl, give your bread flour, whole wheat flour, salt, cinnamon, nutmeg, and cloves a good whisk together. Now, pour those dry ingredients into the wet ones and mix it all up until you have a shaggy dough. It won’t look pretty yet, that’s okay! Let it sit for about 30 minutes. This rest time, called autolyse, helps the flour soak up all the liquid and starts building gluten. After that, it’s time for the fun part: stretch and folds! Every 30 minutes for the next couple of hours, just grab a section of the dough, stretch it up, and fold it over. Do this a few times all around the bowl. This builds up the strength and elasticity of the dough, which is super important for a good rise. Learn more about what can be added to sourdough bread.

Shaping and Proofing Your Pumpkin Sourdough Loaf

Once your dough feels smooth and elastic after all those folds, it’s time to shape it! Gently turn the dough out onto a lightly floured surface. You can shape it into a round ball (a boule) or an oval (a batard). Try to be gentle so you don’t knock out all the air you worked so hard to build. Then, carefully place your shaped dough into a well-floured proofing basket, seam-side up. Cover it up and let it proof. You have two main options here: you can let it proof at room temperature for about 2-4 hours, or until it’s nicely puffed up and doubled in size. Or, for a deeper flavor and easier handling, pop it in the fridge overnight! You’ll know it’s ready when it looks puffy and feels a bit jiggly. A gentle poke should leave a slight indent that slowly springs back.

Baking the Perfect Pumpkin Sourdough Bread

Get your oven nice and hot – preheat it to 450°F (230°C) with your Dutch oven inside. You want that pot screaming hot! Once it’s fully preheated, carefully take your dough out of the basket and onto a piece of parchment paper. This makes it easy to transfer. Now, take a sharp knife or lame and score the top of your loaf. This allows the bread to expand nicely in the oven. Carefully lift the parchment paper with the dough and gently lower it into the hot Dutch oven. Put the lid on, and bake for about 25 minutes. This traps the steam and helps with that amazing oven spring. After 25 minutes, take the lid off and bake for another 20-25 minutes. You’re looking for a beautiful golden-brown crust and an internal temperature of around 200-210°F (93-99°C). Once it’s done, carefully take it out and let it cool completely on a wire rack. Patience is key here – slicing it too soon will make it gummy!

Tips for Achieving the Best Pumpkin Sourdough Bread

Want that perfect pumpkin sourdough loaf? A few tricks really help! First, make sure your sourdough starter is super active and bubbly before you start; a happy starter means a happy loaf. Don’t be afraid to adjust the water slightly – pumpkin purees can vary in moisture, so if your dough feels too stiff or too sticky, add a tiny bit more water or flour. When you’re shaping, be gentle to keep that precious air in the dough. And for that amazing crust and oven spring? Make sure your Dutch oven is blazing hot before you put the dough in! A properly preheated oven and pot are crucial for getting that beautiful rise and golden exterior on your homemade pumpkin sourdough bread. For more on the benefits of sourdough, check out this article on why sourdough bread is healthier.

Serving and Storing Your Homemade Pumpkin Sourdough Loaf

This pumpkin sourdough bread is just divine straight up, but it’s also fantastic toasted with a smear of butter or cream cheese. It makes an amazing base for avocado toast or even a savory sandwich. To keep your loaf fresh, wrap it tightly in plastic wrap or beeswax wrap once it’s completely cool. It’ll stay good at room temperature for about 3-4 days. If you have any left (ha!), you can pop slices in the toaster or briefly warm them in a low oven to bring back that lovely texture.

Frequently Asked Questions About Pumpkin Sourdough Bread

Got questions about whipping up this amazing pumpkin sourdough bread? I’ve got you covered! One of the biggest things is making sure your sourdough starter is ready to rock. You’ll know it’s active enough for this pumpkin sourdough bread recipe when it’s doubled in size a few hours after feeding and is super bubbly and light. For the pumpkin, yes, you can totally use canned pumpkin puree! Just make sure it’s 100% pumpkin and unsweetened. If you’re wondering about flour, I really love using a mix of bread flour and whole wheat for this homemade pumpkin sourdough loaf; it gives it a great texture and depth. But if you only have bread flour, that works too! As for how long it lasts, this seasonal pumpkin bread with sourdough stays fresh at room temperature for about 3-4 days when wrapped well. It’s so good, though, I doubt you’ll have any leftovers!

Understanding the Nutrition of Your Pumpkin Sourdough Bread

Just a heads-up, the nutritional info for this delicious pumpkin sourdough bread is an estimate, okay? It can totally change depending on the exact brands of ingredients you use and how you slice it. But generally, a slice will have around 250-300 calories, about 8-10g of protein, 50-60g of carbs, and 3-5g of fat. Enjoy a slice (or two!) knowing it’s packed with goodness! For more information on baking, you might find this guide on making boxed cake mix better useful.

Print