Easy Sourdough Pumpkin Bread Recipe

Sourdough pumpkin bread with a moist crumb, hints of brown sugar, and tart cranberries. Perfect for cozy fall mornings or afternoon coffee.

Once September hits, we are in full fall mode over here! 

Don’t get me wrong, I love summer and all of its fresh produce and vibrant flavor combinations, but I’m a sourdough baker and there’s just something about the fall that calls for cozy baking. 

In the Midwest, the days will become shorter, and the temperatures will become cooler, but I won’t be mad, because I have my oven and bubbly starter and so many delicious fall recipes to bake – starting with this Pumpkin Sourdough Bread!

First, this sourdough loaf is stunning! From the seeded top to the vibrant orange crumb and the pops of cranberry color throughout, it’s a show-stopper. 

But then you take your first bite and fall even more in love.

The flavor of pumpkin isn’t super strong, but the puree adds extra moisture to the dough, making it so delicious. I’ve also included a small amount of brown sugar. I don’t know about you, but brown sugar just screams autumn to me. 

The molasses and sugar mixture is rich and warm and brings the most subtle sweetness to each bite, which perfectly balances the tartness of the dried cranberries. 

This loaf is such a fun addition to your fall baking routine and makes for a delicious and beautiful morning slice or afternoon snack with your cup of coffee.

Also! Top it off with some orange marmalade or honey cinnamon whipped butter for even more fall-fusion. 

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Why You’ll Love This Recipe:

Flavor

Little pops of tartness from the cranberry inclusions, plus the crunch from pepitas and gentle sweetness from the brown sugar and pumpkin puree, this sourdough loaf is bursting with flavor. It’s the perfect sourdough bread to make all fall long!

Presentation

When you first slice into this delicious sourdough bread, you will be amazed by how beautiful it is! A bright orange crumb dotted with tart cranberries and topped with a stunning seed finish, it’s a loaf that family and guests will ooo and aah at!

Easy

Not only does this loaf taste amazing but it’s also easy to prepare! Sourdough beginners or pros will learn just how easy it is to take my Beginners Sourdough Bread recipe and give it a flavor boost with these delicious inclusions. 

Ingredients Needed

Bread flour: Bread flour is best when it comes to making sourdough bread. The higher protein percentage in flour gives the dough its strength so that it can rise to great heights and give you the best results.

Water: Use room temperature, filtered water for consistent results.

Sourdough starter: This recipe calls for an active and bubbly sourdough starter. 

Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling. You may substitute it with homemade pumpkin puree, but you will need to adjust the amount of water, since homemade purees tend to be more watery than store-bought.

Brown sugar: I love the subtle sweetness and richness adding dark brown sugar brings to this fall-like sourdough bread. It isn’t absolutely necessary, but it balances the tart cranberries perfectly. Light brown sugar can be substituted.

Cranberries: Dried cranberries bring a pop of sweetness, tartness and color to this autumn-inspired loaf.

Pepitas (pumpkin seeds)– Rolling the dough in pepitas not only gives this sourdough bread a stunning finished look, but I love the extra crunchy texture it adds to each bite!

Supplies

Large bowl

Kitchen Scale

Bowl scraper (optional)

Banneton Basket (proofing bowl) or small mixing bowl and tea towel

Danish Dough Whisk 

Dutch Oven

Parchment Paper

Lame / Razor blade / Sharp knife

Tea towel, plastic wrap, or what I like to use, a reusable shower cap

Baker’s schedule #1

DAY 1

Feed starter before bed in a 1:4:4 ratio (ex. 10g starter /40g flour /40g water)

DAY 2

9 am: Mix Ingredients

9:30 – 11:30 am: Stretch and fold every 30 minutes

9 pm: Preshape

9:30 pm: Inclusions, shape and place in the fridge

DAY 3

Score and bake in the morning

This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.

Baker’s schedule # 2

DAY 1

Feed starter so that it’s active, bubbly, and at its peak (4-12 hours before mixing dough)

8 pm – Mix Ingredients

8:30 – 10:00 pm – Stretch and fold every 30 minutes

DAY 2

8 am – Preshape

8:30 am – Inclusions, shape and place in the fridge

Score and bake in the evening

This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.

How to Make Pumpkin Sourdough Bread

Feed your sourdough starter

An active starter can take around 4–12 hours to peak, so adjust to what works best for your environment.

Make the dough

In a large mixing bowl, add the active sourdough starter, pumpkin puree, brown sugar, and room-temperature filtered water. Mix with a Danish dough whisk or with your hand until it looks like a orange, milky liquid.

Then, add the bread flour and salt. Again, mix with a whisk or by hand. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.

Let the dough rest for at least a half hour before you move on to the next step.

Stretch and folds

With a bowl scraper, scrape the dough away from the bowl.

Now, with slightly wet hands, reach down to the bottom of the bowl, grab a section of the dough and stretch the bread dough above itself. Then fold it over on top of the dough. 

Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.

Cover and let the dough rest for another 30 minutes.

Repeat the same stretch and folds 3 more times, for a total of 4 sets. Cover the dough and wait for at least 30 minutes of rest in between each set. 

Once you have completed the final set of stretch and folds, cover the dough and lest rest for the remainder of the bulk fermentation, about 9-11 more hours if the dough is kept at 68-70 degrees F.

Bulk fermentation

Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.

In an environment of 68-70 degrees, doughs will typically bulk ferment for 9-11 hours more after the stretch and folds, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warmer temperatures will be faster, while cooler temperatures will be slower.

Here’s what to look for:

• The dough should have increased in size by at least 50% and be domed on top.
• The dough looks light, and jiggles when the bowl is shaken.
• The dough should easily pull away from the bowl.
• There should be visible bubbles in the dough and on top.
• The dough doesn’t tear when you do a windowpane test

Pre-shape

With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!

Tilt the bowl and leave gravity to do the work to move the dough on the counter.

Shape the dough by doing another round of stretch and folds until you have gone full circle.

With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.

While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. The purpose of this proofing basket is to keep the tight shape that you will create, so make sure you are using a standard bowl that is small enough to help keep the shape.

Dust the banneton or the tea towel with flour (most will say to use rice flour, but I have used just regular all-purpose flour) to prevent sticking.

Final shape

After 30 minutes of rest, flip the dough, with the seamed side up.

Gently stretch the dough into a large rectangle, this is called lamination technique. Refer to the pictures above. Be careful not to stretch any sections of the dough too thinly, as the cranberries will break through.

Sprinkle half of the cranberries over the dough.

Next, take the left side of the dough and fold it towards the middle. Spread 1/2 of the remaining cranberries on top of this new section.

Finally, take the right side of the dough and fold that towards the middle on top of the last section, like a tri-fold. Spread the remaining cranberries on top. Now, roll up the dough, starting with the part of the dough closest to you.

Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. 

Stop if the dough starts to tear. Some cranberries may pop through the dough, this is okay.

If desired, top the dough with pepitas. To do so, spread out the peptias on a clean tea towel. Brush the top of the dough lightly with some water, then roll the top of the dough on top of the pepitas.

With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (seed side down) into your floured proofing basket and cover it with a plastic bag or a shower cap.

Cold proof 

Place your proofing basket in the fridge to cold proof for 8-72 hours.

Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread.

But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise while baking.

Score

30 minutes before baking, place the dough in the freezer. This helps with the scoring design.

At the same time, place your Dutch oven in your oven and preheat to 500 degrees F. Allow the Dutch oven to preheat for at least 30 minutes.

Place a piece of parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.

With a lame / razor blade or sharp knife, score a crescent moon shape on top of the dough. Due to the pepitas, intricate scoring will not be possible. This is necessary for your bread to be able to expand while baking.

Grab the corners of the parchment paper and carefully place the Sourdough Pumpkin dough into your preheated Dutch Oven and cover with the lid.

Bake the Pumpkin Sourdough Bread covered for 30 minutes. Then remove the lid of the Dutch oven and continue to bake the bread for an additional 10-15 minutes with the lid off. Keep an eye on the pepitas. If they are browning too much, cover the Dutch oven with aluminum foil while the bread continues to bake.

Once golden brown, remove the Dutch Oven from your oven. 

Using the corners of the parchment paper, lift the sourdough bread out of the Dutch oven and place it onto a wire rack to cool.

Allow your homemade bread to cool for at least 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) 

In the meantime, listen to your loaf “sing” its little tune to you with every crinkle and crack.

Once the hour is up, slice into your work of art, slather on some salted butter, and enjoy!

How to Serve

Homemade sourdough pumpkin bread is a delicious way to start your morning or enjoy an afternoon snack. Just slice a piece from the loaf and spread on some melted butter or cream cheese—simple and comforting.

If you’re hosting, this bread is perfect for your Thanksgiving table alongside a cozy pumpkin spice latte.

For a little extra crunch, sprinkle on pumpkin seeds, or serve it with a side of orange marmalade or cinnamon honey butter. It’s a great way to add something special to your fall brunch or anytime you want a cozy treat.

How to Store

Keep your homemade sourdough pumpkin bread fresh by storing it at room temperature. If sliced into, cover the loaf with a clean tea towel with the crumb side down on a cutting board. This will help it stay moist for about 2-3 days.

For longer storage, wrap the loaf tightly in plastic wrap, cover it with aluminum foil, and place it in a freezer-safe bag before freezing it for up to a month. When you’re ready to enjoy it, thaw overnight at room temperature or warm up slices in a preheated oven. If you’ve already sliced the bread, putting parchment paper between slices will keep them from sticking together.

FAQs

How can I tell when my sourdough pumpkin bread is done baking?

A fully baked loaf of sourdough pumpkin bread should reach the internal temperature of 205 degrees F.

Can I add other ingredients to make my pumpkin bread even better?

Absolutely! Go ahead and sprinkle on some warm spices like cinnamon or nutmeg during the lamination step for that cozy fall vibe. You could also mix in chocolate chunks for some extra richness. These little touches can really take your sourdough pumpkin bread to the next level, making it a real treat for the fall season. Just keep in mind that you want those extra flavors to complement the main ones from the pumpkin puree and brown sugar, not overpower them.

How do I know my sourdough starter is ready for this recipe?

You want to use a lively and bubbly sourdough starter for this one. Feed it about 4 to 12 hours before you start mixing your dough. The temperature of your kitchen will determine how quickly it will peak.

You’ll know it’s ready when it’s at its peak activity when the starter has at least doubled in size, is bubbly throughout and on top, has a pleasant yeast-like smell to it, and the top looks like craters.

Happy baking!

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