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Cozy Pumpkin Sourdough Bread: Easy Fall Spice Recipe

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This cozy pumpkin sourdough bread is a moist, tender loaf with a crackling crust, infused with warm fall spices like cinnamon, ginger, and nutmeg. It’s naturally sweetened with maple syrup, beginner-friendly, and perfect for breakfast, snacking, or alongside soups and stews.

Ingredients

Scale
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • 1/2 cup (120g) sourdough starter (active or discard, at room temperature)
  • 3 cups (360g) bread flour
  • 1/2 cup (60g) whole wheat flour
  • 1/2 cup (120ml) warm water (80-85°F / 27-29°C)
  • 3 tablespoons maple syrup or brown sugar
  • 2 tablespoons olive oil or melted unsalted butter
  • 1 1/2 teaspoons fine sea salt
  • 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon cinnamon
  • Optional add-ins: 1/2 cup toasted pecans, pepitas, dried cranberries, or dark chocolate chips

Instructions

  1. Mix the Dough (8:00 AM): In a large bowl, combine 1/2 cup sourdough starter, 1/2 cup warm water, 1 cup pumpkin purée, 3 tablespoons maple syrup, and 2 tablespoons olive oil. Whisk until smooth. Add 3 cups bread flour, 1/2 cup whole wheat flour, 1 1/2 teaspoons salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Mix with a dough whisk or hands until a shaggy dough forms. Cover with a damp towel and rest for 30 minutes (autolyse).
  2. Stretch and Folds (8:30 AM – 10:00 AM): Every 30 minutes for 2 hours, perform a set of stretch and folds. Wet your hand slightly, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat 4 times per set. After 4 sets, the dough should feel smoother and more elastic.
  3. Bulk Fermentation (10:00 AM – 2:00 PM): Cover the bowl and let it sit at room temperature (70-75°F) for 4-6 hours until nearly doubled in size, with visible bubbles on the surface. The dough should be puffy and jiggle slightly when shaken.
  4. Shape the Dough (2:00 PM): Turn the dough out onto a lightly floured surface. Gently press into a rectangle, fold the top third down and bottom third up (like a letter). Fold the sides in and roll into a tight log. Use a bench scraper to shape into a round or oval boule.
  5. Final Proof (2:30 PM – 8:00 PM or Overnight): Place the shaped dough seam-side up into a floured banneton. Cover and proof at room temperature for 2-4 hours, or in the refrigerator for 8-12 hours overnight. The dough is ready when puffy and springs back slowly when poked.
  6. Preheat the Oven (30 minutes before baking): Place a Dutch oven with lid in the oven and preheat to 450°F (232°C) for at least 30 minutes.
  7. Bake the Bread (8:00 PM): Carefully remove the hot Dutch oven. Turn the dough out onto parchment paper. Score the top with a lame or sharp knife. Use the parchment to lower the dough into the Dutch oven. Cover and bake for 25 minutes. Remove lid and bake for another 20-25 minutes until deep golden brown and internal temperature reaches 200°F (93°C).
  8. Cool Completely (8:45 PM – 9:45 PM): Transfer bread to a wire rack and cool for at least 1 hour before slicing.

Notes

Pumpkin purée varies in water content; if dough is too sticky, add a tablespoon of bread flour at a time. For easier scoring, cold proof overnight. Do not skip cooling time to avoid gummy texture. Toast day-old slices for enhanced flavor.

Nutrition

Keywords: pumpkin sourdough bread, fall bread, sourdough bread, pumpkin bread, sourdough discard recipe, autumn baking, pumpkin spice bread

Find it online: https://sagestirs.com/cozy-pumpkin-sourdough-bread-easy-fall-spice-recipe/