Easy Sourdough Pumpkin Bread Recipe
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My Sourdough Pumpkin Bread Recipe is an active-starter sourdough loaf with bread flour, pumpkin purée, brown sugar, dried cranberries, and pumpkin seeds. It has a tangy flavor, a moist crumb, and a warm pumpkin flavor that fits the fall season.
I use active sourdough starter rather than sourdough starter discard to give this homemade sourdough pumpkin bread its naturally fermented texture and flavor. For another pumpkin breakfast bread made with an active starter, try these Homemade Sourdough Pumpkin Bagels.
Quick Look: Sourdough Pumpkin Bread
- Prep Time: 12 hours
- Cook Time: 40 minutes
- Cold Proof: 12 hours
- Total Time: 1 day 40 minutes
- Servings: 1 loaf
- Calories: ~3,445 kcals per loaf (based on nutritional panel)
- Cook Method: Baked in a Dutch oven
- Flavor Profile: A moist, tender sourdough loaf with hints of brown sugar, tart cranberries, and a subtly sweet pumpkin crumb. The perfect cozy bake for fall mornings!
- Difficulty: Intermediate — Requires patience with bulk fermentation and shaping, but the step-by-step process makes it totally doable for home baker
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Why You’ll Love This Easy Sourdough Pumpkin Bread Recipe
- Classic fall flavor in an artisan loaf: Pumpkin purée, dark brown sugar, tart cranberries, and a pepita topping give this sweet bread balanced flavor and a striking finish. If you want a simpler loaf with chocolate chips and sourdough discard, make Sourdough Pumpkin Quick Bread.
- A flexible make-ahead baking schedule: You can manage the bulk fermentation, shape the dough, and cold proof it before baking on the next day, making this a practical fall sourdough recipe. For a different pumpkin bake that also rewards planning ahead, try this Sourdough Pumpkin Coffee Cake with Crumb Topping.
- Well suited to storage and sharing: You can cool the entire loaf on a wire rack, enjoy it over a few days, or freeze it as a whole loaf or separated slices. For another cozy pumpkin bake that stores well in an airtight container, look at these Sourdough Pumpkin Chocolate Chip Muffins.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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: Using 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 brown sugar brings to this fall-like sourdough bread. It isn’t absolutely necessary, but it balances the tart cranberries perfectly.
- Cranberries: Dried cranberries bring a pop of sweetness, tartness and color to this autumn-inspired loaf.
Baking Time For Sourdough Pumpkin Bread
|
Time |
Process |
|---|---|
|
DAY 1 |
Feed starter before bed in a 1:4:4 ratio (ex. 25g starter /100g flour /100g water) |
|
DAY 2 |
|
|
9:00 AM |
Mix Ingredients |
|
9:30 – 11:30 AM |
Stretch and fold every 30 minutes |
|
9:00 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 will lengthen the process.
Baking Time For Sourdough Pumpkin Bread
|
Time |
Process |
|---|---|
|
DAY 1 |
Feed starter so that it’s active, bubbly, and at its peak (4-12 hours before mixing dough) |
|
8:00 PM |
Mix Ingredients |
|
8:30 – 10:00 PM |
Stretch and fold every 30 minutes |
|
DAY 2 |
|
|
8:00 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 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 situation.
- In a large bowl, combine the starter, pumpkin puree, brown sugar, and room-temperature filtered water. Mix with a Danish dough whisk or by hand until milky.
- Add the bread flour and salt. Mix until no dry flour remains. The dough will look shaggy, not like a uniform dough ball, and that is perfectly fine.
- Cover and rest for at least 30 minutes.
- With slightly wet hands, grab a section of dough, stretch it up above the bowl, and fold it back over. Rotate the bowl a quarter turn and repeat until you have gone full circle. You will notice the dough start to look much smoother.
- Cover and rest for 30 minutes. Repeat for a total of 4 rounds. No need to be exact on the timing either. Anywhere between 30-60 minutes between sets is just fine.
- Cover and let the dough bulk ferment. Look for these signs rather than the clock: the dough has grown at least 5%, looks light and jiggly, pulls away from the bowl easily, has visible bubbles, and passes the windowpane test. At 68-70°F, expect around 9-11 hours.
- With slightly wet fingers, gently loosen the dough from the sides of the bowl. Be careful not to pop those bubbles! Tilt the bowl and let gravity slide the dough onto the counter.
- Do one round of stretch and folds, then flip the dough seam-side down. Cover with the bowl and rest for 30 minutes.
- While you wait, prepare your proofing basket. Use either a banneton or a small bowl lined with a tea towel. Dust generously with flour to prevent sticking.
- After 30 minutes, flip the dough floured-side down and gently stretch it into a large rectangle. Be careful not to stretch any section too thin or the cranberries will break through.
- Scatter half the cranberries over the dough. Fold the left side toward the middle and spread half of the remaining cranberries on top.
- Fold the right side over like a tri-fold and spread the last of the cranberries on top. Roll the dough up starting from the side closest to you.
- Cup your hands around the dough and rotate it clockwise, pulling gently toward you until it forms a tight, round shape. Stop if the dough starts to tear. Some cranberries poking through is totally okay.
- Using a bench scraper or your hands, carefully scoop the dough up and place it seam-side down into your floured proofing basket. Cover with a plastic bag or shower cap.
- Refrigerate for 8-72 hours. The cold slows fermentation and deepens the flavor of your loaf. It also gives you flexibility in when you want to bake your bread. Just don’t wait too long or the dough will over-ferment and lose its rise.
- 30 minutes before baking, place the dough in the freezer. This helps the scoring design hold its shape. At the same time, place your Dutch oven in the oven and preheat to 500°F for at least 30 minutes.
- Place a piece of parchment paper on your workspace and gently flip the banneton upside down. The dough should slowly release and land floured-side up.
- Pour the pepitas onto a clean tea towel. Brush the top of the dough with water using a pastry brush, then press the top of the dough into the pepita seeds so they stick.
- Score a crescent moon shape or any design you prefer with a lame, razor blade, or sharp knife. This allows the bread to expand while baking. Grab the corners of the parchment and carefully lower it into the hot Dutch oven. Cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake another 10-15 minutes until golden brown.
- Lift the bread out using the parchment paper and place it onto a wire rack to cool for at least 1 hour before slicing. 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.
- Once the hour is up, slather a slice with cinnamon honey butter and enjoy!
McKenna’s Helpful Tips
- Use dough cues for bulk fermentation: Watch for a lighter, expanded dough with visible bubbles and a gentle jiggle instead of relying only on the clock. I use the same dough-first approach with Double Chocolate Espresso Sourdough Bread when working with flavorful inclusions.
- Layer cranberries during shaping: Spread the dried cranberries across the dough during the final fold rather than kneading them in early, which helps protect the gluten structure.You can also use this kind of deliberate inclusion timing for seasonal mix-ins in Sourdough Pumpkin Scones with Maple Glaze.
- Cool and store with the crust in mind: Let the bread cool completely before slicing, then store it at room temperature in an airtight container for a short stay or freeze wrapped slices for longer storage. For a cozy pumpkin breakfast served alongside a slice, make Sourdough Pumpkin Dutch Baby.
- Serve it simply: Enjoy a slice with melted butter, cream cheese, maple syrup, or orange marmalade, especially as part of a fall brunch or Thanksgiving table. For another pumpkin breakfast with a spiced filling, check out Pumpkin Butter Sourdough Cinnamon Rolls.
How to Store
Keep your homemade sourdough pumpkin bread fresh by storing it in an airtight container at room temperature. 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.
Sourdough Pumpkin Bread FAQs
Can I use homemade pumpkin puree instead of canned pumpkin puree?
Yes, but use homemade pumpkin puree only when it is thick and well drained because it can carry more water than canned pumpkin puree. If it looks loose, reduce the recipe water slightly so the dough does not become overly slack; for a pumpkin recipe with the same puree choice, I like Homemade Sourdough Pumpkin Pie.
How do I know my active sourdough starter is ready for Sourdough Pumpkin Bread Recipe?
Use an active starter when it is bubbly, expanded, and near peak activity after feeding. For a visual refresher on building confidence with starter timing, bulk fermentation, and dough handling, return to Easy Sourdough Bread for Beginners.
How long can I cold proof the dough?
I cold proof the shaped dough for 8 to 72 hours, watching its condition and planning to bake before it becomes over-fermented. A shorter proof gives you a quicker schedule, while a longer cold proof gives more flexibility for the next morning.
Can I use sourdough starter discard instead of an active starter?
Do not swap in sourdough discard for the active starter because this artisan loaf depends on fermentation for its rise and structure. If you’re looking for a pumpkin recipe formulated for sourdough discard, make Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting instead.
How can I tell when this Easy Sourdough Pumpkin Bread Recipe is finished baking?
Look for a deep golden brown crust and use a cake tester at the center of the loaf, where it should come out clean or with only a few moist crumbs. If the top browns too quickly, cover it loosely with aluminum foil until the center is done.
If you tried this Sourdough Pumpkin Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Pumpkin Sourdough Bread Recipe
Yield: 1 loaf
Sourdough pumpkin bread with a moist crumb, hints of brown sugar, and tart cranberries. Perfect for cozy fall mornings or afternoon coffee.
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Ingredients
- 50 grams active sourdough starter heaping 1/4 cup
- 250 grams water, room temperature 1 cup
- 175 grams pumpkin puree about 2/3 cup
- 55 grams dark or light brown sugar 1/4 cup
- 500 grams bread flour 3 1/2 cups
- 9 grams salt 1 1/2 teaspoons
- 140 grams dried cranberries, optional 1 cup
- 160 grams pepitas, optional 1 cup
Instructions
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 straight-edge bowl, add the active sourdough starter, pumpkin puree, dark 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.I love using a straight-edge bowl because it allows me to clearly see when my dough is done rising.50 grams active sourdough starter, 250 grams water, room temperature, 175 grams pumpkin puree, 55 grams dark or light brown sugar
- 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.500 grams bread flour, 9 grams salt
- Let the dough rest for at least 30 minutes 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 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 75% 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.140 grams dried cranberries, optional
- 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.160 grams pepitas, optional
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
- Thirty 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.
- Lower the temperature to 450 degrees F and 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 at 425 degrees F. 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 with the internal temperature of at least 205 degrees F, 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!
Notes
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: Pre shape 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 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. This recipe card was updated on 03/10/26.Nutrition
Serving: 1loaf | Calories: 3445kcal | Carbohydrates: 573g | Protein: 112g | Fat: 89g | Saturated Fat: 15g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Sodium: 3554mg | Potassium: 2297mg | Fiber: 34g | Sugar: 165g | Vitamin A: 27271IU | Vitamin C: 11mg | Calcium: 262mg | Iron: 22mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
It is really good, but the dough was very sticky. Need to try again with less water.
I’m so glad you enjoyed the bread! This dough can be a little stickier because pumpkin puree varies quite a bit in moisture content. Next time, I’d hold back a small portion of the water at first and add it only if the dough needs it. Thank you so much for trying the recipe and sharing your experience!
The ingredients called for brown sugar, but nowhere within the recipe steps, was it included?
Hi! The brown sugar should be mixed in with the pumpkin puree, water, and starter at the beginning of the recipe. Hope you love this recipe!
Can I use unbleached AP flour if I don’t have bread flour on hand?
That should be just fine! The dough may feel a little softer and the loaf may not have quite as much structure or chew as it would with bread flour, but it should still work well.
The perfect fall sourdough bread recipe! The crumb is so soft and I love the flavor and texture that the cranberries and pepitas bring.