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Easy Pumpkin Sourdough Bread

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Pumpkin sourdough bread - the most delicious pumpkin bread you've ever tasted!

The dough is just beautiful to work with.

This pumpkin sourdough bread would make the perfect Thanksgiving centrepiece or just a beautiful autumnal sourdough bread.

You can make sourdough pumpkin bread with canned pumpkin puree or by making your own pumpkin puree.

You'll need an active sourdough starter to make this bread.

I recommend baking this bread in a Dutch oven for the best oven spring.

3 slices of sourdough pumpkin bread sitting on a green dish cloth.

What is Pumpkin Sourdough Bread?

Pumpkin sourdough bread is sourdough that is flavored with pumpkin. You can use either canned puree or a pumpkin puree made from fresh pumpkins.

This bread has a super soft crumb and a delicate crisp crust - the honey and pumpkin enrich this dough making it's texture quite different to regular sourdough bread.

And don't even get me started on the amazing color!

Because of the liquid content in pumpkin puree, this sourdough bread is fairly high in hydration - but don't let that put you off.

You'll find a whole collection of sourdough pumpkin recipes here.

Choosing A Pumpkin Puree

I have chosen to use a homemade pumpkin puree. We grow pumpkins so I need to use them up ... plus there is no option to buy canned pumpkin puree where I live.

If you are able to purchase it though, canned pumpkin will work just fine (and is a much more convenient option to making your own). It also contains slightly less water than home made puree which can make the dough easier to work with.

Pumpkin sourdough bread - home made pumpkin puree
Homemade pumpkin puree using butternut pumpkin.

If you are going to make your own pumpkin puree, try not to puree it too much so that it becomes too liquid. Cook it down, drain off excess liquid and mash it as much as you can.

Then, let it cool before placing into the fridge. If you cover it when it's hot, it will produce condensation which will add to the liquidity of your puree.

Alternatively, you could roast the pumpkin to make the puree. This will give you a more solid pumpkin puree.

Hydration of Sourdough Bread With Pumpkin

As you can imagine, pumpkin puree will increase the hydration of your dough.

I have decreased the amount of water in this recipe to account for the hydration of the pumpkin puree, however different purees will obviously increase or decrease the hydration of your dough.

My advice is to add just 280g of the water to your dough at autolyse and then, if you feel it needs extra, add up to 20g extra when you move to the next stage.

You don't want to add too much water or your dough will become too wet to handle.

With around 280g of water, plus your puree, this dough will be around 80% hydration. Don't let that frighten you.

The pumpkin and honey make it a silky smooth dough to work with and you should be able to shape it fairly easily.

If you are really worried about the hydration, drop the water down to 250g at autolyse and add more if you need to.

Pumpkin sourdough bread

How To Make Pumpkin Sourdough Bread

This delicious sourdough is very straight forward, despite being a higher hydration flavored dough.

Due to it's liquidity, the pumpkin puree is added at the beginning of the sourdough process and is autolysed with the flour and water.

Here's the basic outline for making sourdough bread flavored with pumpkin puree:

  1. Add the water, sourdough starter and honey to a bowl, stir to combine.
  2. Now add the pumpkin puree, flour and salt, combine to a shaggy dough.
  3. Autolyse the dough.
  4. Bring the dough together into a ball and allow to rest.
  5. Perform stretch and folds over 2 hours.
  6. Bulk ferment the dough until it has doubled.
  7. Shape the dough and place into a banneton.
  8. Cold ferment the dough in the fridge.
  9. Score and bake!

You'll find the full ingredient list and recipe instructions further down the page.

Flavor Additions To Pumpkin Sourdough Bread

While this hearty pumpkin sourdough bread is just delicious as it is, here are a few suggestions to take your loaf to the next level!

  • Line your banneton with rolled oats before you put your dough in to rest. The oats will stick to the top of your loaf and give you a beautiful oaty crust.
  • Line your banneton with pepitas (pumpkin seeds) for a true fall inspired sourdough bread.
  • Add some dried or fresh thyme leaves to your pumpkin sourdough bread for a herby flavor explosion!
  • Why not make pumpkin pie bread and add in some fragrant spices like cinnamon, nutmeg, ginger and cloves. Can you imagine how good your kitchen would smell?! Just be careful with cinnamon as it can hinder fermentation.

The honey in this recipe adds a sweet note to this bread, but it is not overpowering and the bread can still be used for savory purposes - it makes the most amazing grilled cheese and is delicious under poached eggs.

For more info about adding honey to sourdough bread head here.

But honestly my favorite way to enjoy this one is buttered with a cup of hot tea ... preferably when all the kids are asleep!

Thanksgiving sourdough bread - pumpkin sourdough bread

This easy pumpkin sourdough bread would make the most beautiful Thanksgiving sourdough bread and would be a delicious addition to your Thanksgiving table. It lends itself to anything around autumn or fall.

Shaping Pumpkin Sourdough Bread

Many people like to make this sourdough bread into the actual shape of a pumpkin. I'm not one of those people.

I prefer the practicality of a batard for slicing and toasting and find that we eat a lot more of the bread when it is shaped in this way. But if pumpkin shaped sourdough is your thing, I say go for it!

You'll find my batard shaping video here.

Shaping pumpkin sourdough bread

For something festive, perhaps the centre of your Thanksgiving table, you could use a couronne banneton to shape your pumpkin sourdough bread. This will give you a beautiful wreath shaped pumpkin bread.

Further Reading

If you love this recipe, you might also enjoy these ideas:

Easiest Pumpkin Sourdough Bread Ever
Easy Pumpkin Sourdough Bread Recipe Image

Pumpkin Sourdough Bread

This easy sourdough pumpkin bread will delight you with it's flavor and texture. A beautiful adornment to your Thanksgiving or fall table celebrations.
4.72 from 81 votes
Prep Time 4 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 1 Loaf
Calories 1805 kcal
Easy Pumpkin Sourdough Bread Recipe Image
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Equipment

  • Mixing Bowl
  • Banneton
  • Dutch Oven

Ingredients  

  • 100 g Sourdough Starter (fed and bubbly)
  • 200 g Pumpkin Puree (homemade or canned)
  • 500 g Bread Flour
  • 280 g Water (with a little extra on hand just in case)
  • 20 g Raw, unprocessed honey
  • 10 g Salt

Instructions 

  • Autolyse:
    Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).
    Then add your flour, pumpkin puree and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.
    Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
  • Forming Up Your Dough:
    Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.
    Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
  • Stretch & Fold:
    At this stage, you need to create some structure to your bread and help the gluten to develop by stretching and folding the dough. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
  • Bulk Ferment:
    Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home.
  • Shaping Your Dough:
    Once your dough has finished its first ferment, it's time to give it some shape and surface tension. I think this recipe lends itself to a batard however it's completely up to you what shape you would like.
    Before you place your dough into your banneton, add a generous sprinkling of flour making sure you flour right up to the top of the banneton. Place your shaped dough into the banneton, seam side up. If you are using oats or seeds, place these in the banneton before you place your dough in.
    Pumpkin sourdough bread batard
  • Cold Ferment:
    Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge.
    I use a large plastic bag to cover it - I just reuse it each time.
    Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be!
    A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour.
  • Preparing to Bake:
    Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.
    Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.
    Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
  • Baking Your Sourdough:
    Now it's time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.
    Gently score your bread with a lame, clean razor blade or knife. Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle.
    Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.
    BAKE TIME:
    30 Minutes with the lid on at 230C/450F plus
    10-15 Minutes with the lid off at 210C/410F
    If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!
  • Finishing Your Bake:
    When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Notes

  • Notes on Sourdough Starter

    This recipe is based on you having an active starter that you have fed a few hours before starting your bake. For information on whether your starter is ready, go here.
 
  • Notes on Stretch & Folds

    If you are going to do the stretch & folds on your bench top, spray your surface with water mist rather than using flour. This dough can be quite wet because of the pumpkin puree but it should still workable.
 
  • Notes on Bulk Fermentation:
    If your home is warm then your dough will ferment a lot faster and could be done in as little as a few hours.     If it's colder, it will take longer, possibly overnight. I would recommend that you try to do your first few bulk ferments during daylight hours so that you can watch your dough closely.
    Once you're more familiar with the process - and the temperature of your home - you will be able to do overnight ferments.
    You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough.
    You don't want to let it go any further than doubled as it will be over fermented. If you want to do an overnight ferment, but your home is warm, consider using a little less starter (ie 25g).
    Less starter means your dough will take longer to ferment and you will reduce the risk of over fermenting your dough.
    You'll find more information on these topics here:
    When is my bulk ferment finished?
    What is the difference between cold ferment and bulk ferment?
    Why does the amount of starter matter?
  • Notes on Baking  
    If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!
    If you're worried about your bread not being cooked all the way through, turn the oven off and place your dough straight onto the oven rack.
    Leave the door ajar and let your bread rest there for a few hours.
    Remember not to cut into your loaf too soon - you'll need to let it cool for at least a few hours (4-6 is best).

Nutrition

Calories: 1805kcal Carbohydrates: 363g Protein: 60g Fat: 8g Saturated Fat: 1g Sodium: 3886mg Potassium: 501mg Fiber: 12g Sugar: 2g Vitamin A: 10IU Calcium: 77mg Iron: 5mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!

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4.72 from 81 votes (65 ratings without comment)

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58 Comments

  1. Thanks so much for the recipe for Pumpkin sourdough bread. I tried doing one previously by hit or miss and it was okay but now I feel comfortable following your recipe. I appreciate all you do to help us newbie bread fanatics

    Reply

  2. Whatever you do, don't use Jap pumpkin. Make sure it's a dry one. I had to add more flour and less water and now I'm waiting for some action. It maybe back to the drawing board for me.

    Reply

    1. I used Jap Pumpkin - we grow them in abundance so it's what I had. You do need to make sure that you puree it rather than liquefy it though. How did your loaf turn out?

      Reply

  3. Hi hi Kate 🙂 It's an absolute DELIGHT to find your amazing Sourdough Pumpkin Bread recipe!!! I have been missing the lovely Pumpkin Bread I had back home in Singapore! Being transplanted in Canada, Pumpkin Bread is a very different kind here and many sourdough recipes don't incorporate pumpkin in it 🙁 I"M SO EXCITED to find yours and I tried making my first Sourdough Pumpkin Bread two weeks and IT'S AMAZINGLY GOOD!!! My husband and toddler girl raved about it and I am onto my second loaf, and it will be a fixture in our family now, thanks to you!!! I used Japanese Kabocha for the first loaf and it was so gorgeous and fragrant! I am using Delicata squash for the second loaf and I added dried sage and cinnamon! Can't wait to taste it! Thanks so much again for sharing your passion! Happy Valentine's Day! Blessings Shai

    Reply

      1. 5 stars
        My favorite sourdough bread!!! I’m planning on making some loaves for Christmas gifts and would prefer to make a smaller loaf. I know to halve the dough. How long should I bake for?

        Reply

  4. Hi with fall and it being pumpkin season I am going to give this recipe a try. Was wondering can you use a kitchen aid instead of the kneeling.
    Thanks

    Reply

  5. My loaf is baking now. This has been the nicest dough I have come across in a long time! Like a pillow and getting a beautiful ear on it! Made a boule this time. Thanks for the recipe. Can’t wait to try it!

    Reply

  6. 5 stars
    This is a great recipe! I've already made it twice. The first time I made enough for one loaf. I used slightly less water (200g) because I was using homemade pumpkin puree and I was worried I'd have too much water. I also added the salt (dissolved in a small amount of water) 30 min after initially mixing together the dough. It was a beautiful dough and baked up gorgeous. I didn't turn down the temp for the last 10-15 min because I love a dark crust. I have the second batch in the oven now - this time I doubled the recipe and used slightly more water but still less than what is called for. I feel like the pumpkin flavor isn't super strong, but it's a really pretty color and tastes great. I bet this same formula could be used with any other squash - maybe even sweet potato (or banana if you cut the honey...hmm...). Can't wait to experiment more!

    Reply

  7. 5 stars
    I've made this three times now - first time with homemade pumpkin puree, second time with homemade sweet potato puree, and third time with kabocha puree. All were DELICIOUS and this dough is SO easy to work with! I would recommend holding back on the water to make sure your puree isn't too wet (that's what I always do) and I also break up the autolyse into two parts - 30 min before adding salt, and then 30 min after adding salt (and sometimes a little more water). I also don't turn down the heat when baking without a lid because I like a dark crust.

    Reply

  8. I made sour dough potato bread, then I made sour dough sweet potato bread and this is the next on the agenda in the next month or so. I've made regular sour dough bread and mixed pumpkin seeds in it. This time I plan to make real pumpkin seed bread using pumpkin and the seeds.

    I was looking to see how others make this sort of bread. I'm going to use a can of pumpkin. I'll mix some starter into the pumpkin and grow a separate pumpkin starter culture as I did with the potatoes.

    Reply

  9. This bread was a delight to make turned out great. I really enjoy your recipes and great instructions. I would like to make it into dinner rolls and freeze them for a ham dinner during the holidays. Any suggestions of how to go about achieving that?

    Reply

  10. Great recipe. We have tons of butternut squash and pumpkin from the garden, so I tried using 200g of pureed butternut squash. Dough turned out great, though was less moist than yours, so the crumb of the finished bread wasn't quite as expansive.

    My goal now is to incorporate pumpkin and/or squash into my go-to Peter Reinhart-style whole grain bread. I think I will replace much of the water in the soaker with pumpkin/squash.

    Reply

  11. 5 stars
    The flavour and texture of this bread is incredible! It’s higher hydration than I’m used to but it was beeeauuuutiful dough to work with. I did ever so slightly over ferment my loaf during bulk fermentation which made it a little tricky to shape, resulting in slightly less oven spring than I wanted but the crumb was still springy, light, and perfectly flavoured when I cut into it. Absolutely delicious toasted with butter. Making this again for sure.

    Reply

  17. 5 stars
    This is a great recipe, thank you for posting it! I also used less water (260g, but then added a bit more flour). It turned out wonderfully. I added chopped pecans and a small amount of cinnamon, nutmeg, cardamom and ginger.

    Reply

    1. You can add them during the stretch and folds. The chocolate chips will make the dough quite heavy though so it won't spring up as much 🙂

      Reply

      1. I made this and it came out wonderfully! Thank you for the recipe! I went the pumpkin pie spices route (cinnamon, clove, ginger, nutmeg, cardamom) and had no issues with fermentation and rise. This may be my new favorite way to make pumpkin bread!

        Reply

  20. Hello!
    Would you recommend this recipe if I want to add dried cranberries and seeds to the bread or do you have another better suited for those additions? I'd still like a lighter loaf. Thank you for your time.

    Reply

  21. serious question: should there be concerns of botulism? leaving pumpkin purée out for more than 2 hours has risks of bacteria-does the sourdough starter eat that bacteria?

    Reply

  22. 5 stars
    This will be my fifth time making this bread. In this attempt, I'm shaping it into a loaf pan, incorporating raisins, and using a combination of 125g whole wheat flour and 375g all-purpose flour. What oven temperature do you recommend, and what's the ideal internal temperature to aim for? I've come across recommendations ranging from 190°F to 205°F. Currently, my plan is to bake it at 400°F for 45 minutes, as my dough is ready to go in the oven. Would you advise placing it in the oven straight from the fridge or letting it come to room temperature first? I've had great success with this loaf so far, and I appreciate any additional tips. Thank you!

    Reply

  23. How would this recipe work at high altitude? I’ve tried several other sourdough pumpkin recipes and nothing has worked quite right. I adore your basic h.a. sourdough!

    Reply

  25. 4 stars
    Tried this recipe out using canned pumpkin. Im thinking next time I might need to add less water because my dough was VERY sticky. I really had a hard time shaping it even with a floured surface. It's in the fridge now so we will see how it bakes. I am new to working with more hydrated dough. Help lol

    Reply

  26. 5 stars
    I am in the process of doing streach and folds on my second loaf of the bread. This bread is excellent! It baked beautifully. I added cranberries. This loaf cranberries and chopped Pecans oh and cinnamon. Thank you just love it!!

    Reply

  27. 5 stars
    This was the recipe that changed making sourdough bread for me! As recommended I made this in the morning and watched as it bulk fermented and noted the time. ( I had been under fermenting). I also got a “feel” for how the dough is supposed to feel and it was life changing!! The bread turned out perfectly and is one of the most requested loaves I make. Thanks for the recipe and awesome instructions.

    Reply

  28. 5 stars
    I've made this recipe now, about four times. It's amazing. One little add in I do is a cinnamon/pumpkin spice swirl inclusion when I shape it. It makes it SO good! Perfect for toast or french toast.

    Reply

  29. 5 stars
    Love this recipe! The pumpkin flavor is very mild. First time I made it we ate it with lentil soup and it was amazing!
    What size oval banneton is best for this recipe?

    Reply

  30. Could this recipe be made gluten free and dairy free? If so, what ingredients would need to be replaced? How would the steps change?

    Reply

    1. This recipe is dairy free as written, but I'm not sure this particular recipe could easily be made gluten free. You could try a 1:1 gluten free flour replacement, but they typically aren't a 1:1 substitute as they claim - especially as a sub for bread flour. We haven't tried making this one gluten free. If you do, please come back and let us know how it worked.

      Reply

  32. I had a busy weekend and forgot to bake my pumpkin loaf. It’s been in the fridge since Friday evening (today is Monday evening) is it still safe to bake or should I toss it?

    Reply

  33. I just made my first loaf and ir was quite sticky to shape. It would smooth up nicely with stretch and folds. I bulk fermented maybe 2 hours at 72 degrees. It was hard to do the touch team but when floored it seemed right. What may I be doing wrong!?

    Reply

  34. Hello! I am so excited to have found this recipe. Would I be able to add pumpkin spice to this recipe? If so, how much would you recommend adding?

    Reply

    1. That would be delicious! I would start with about 1.5g (1/2 teaspoon) and see how you like the flavor. Then adjust as needed. Please let us know how it goes. 🙂

      Reply

  35. I love pumpkin sourdough, but i’m trying to more whole grain. Could you substitute spelt or whole wheat for white here? If so would you recommend changing any quantities?

    Reply

    1. You can definitely use whole wheat flour. I would leave the hydration as it is, as it's already quite high hydration. Spelt is a little different. I wouldn't recommend spelt for this bread as it doesn't absorb liquid the same way.

      Reply

  36. 5 stars
    Replying to Terra Taylor's question about using spelt flour - it's great!

    I had just finished shaping my dough when I saw your question & hoped I hadn't made a mistake by freestyling a brand new recipe but it worked beautifully. I followed the recipe exactly with the exception of using 100 g of stiff rye starter, 250 g of freshly ground spelt, and 250g Type 85 Malted Wheat flour (from Central Miling). The dough was a little drier than the photos probably due to the stiff starter & commercial canned pumpkin. I may have done an extra fold or two and made sure to shape gently because of the spelt. The loaf has a beautiful moist, springy texture but not too browned (maybe because of the spelt?). I'm going to try this recipe with 50% kamut (khorasan) flour next time! I'm now also a convert now to shaping before a long, cold ferment.

    Reply

  37. Hi! If I make this using your overnight method and decrease the starter to 50g, would I need to change the measurements of anything else?

    Reply

  39. 5 stars
    Amazing recipe! It is the only recipe I use when I make a boule. It is so soft and moist and has a light soft crust.

    Reply

  40. 5 stars
    This turned out absolutely perfectly, and you were right, the dough was so beautiful to work with. Really subtle on the pumpkin, but the result is a super soft loaf perfect for a sandwich loaf, but I still prefer a rustic loaf! Another great recipe from you! you're my tried and trusted sourdough resource.

    Reply