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Pumpkin Spice Sourdough

Pumpkin Spice Sourdough
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Pumpkin Spice Sourdough is a rustic, tangy bread infused with the warm, comforting spices of pumpkin pie and the natural sourdough flavor. Perfectly crusty outside and soft inside, this autumnal loaf is ideal for toasting with butter, making hearty sandwiches, or accompanying your favorite fall soups. Featuring seasonal flavors combined with wholesome natural fermentation, it delivers a cozy and aromatic experience for crisp mornings and chilly days.

Ingredients

Scale

Sourdough Base

  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1 cup water (adjust as needed)
  • 1 ½ teaspoons salt

Flavor & Moisture

  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin spice blend (cinnamon, nutmeg, clove, ginger)

Optional Sweeteners

  • 1–2 tablespoons honey or maple syrup (optional, for added sweetness)

Optional Add-ins

  • ½ cup chopped pecans or walnuts (optional)
  • Pumpkin seeds or sunflower seeds for topping (optional)

Instructions

  1. Prepare Your Starter: Make sure your sourdough starter is active and bubbly by feeding it 4-6 hours before mixing your dough to ensure peak strength for a good rise.
  2. Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, pumpkin spice blend, and salt, creating a fragrant and flavorful dry base for your bread dough.
  3. Add Wet Ingredients: Stir in the pumpkin puree, water, and active sourdough starter until a shaggy, moist but manageable dough forms.
  4. Bulk Fermentation and Folding: Cover the dough and let it ferment at room temperature for 4-6 hours, performing gentle folds every 30 minutes during the first 2 hours to develop gluten and structure.
  5. Shape the Dough: Once doubled in size and full of air bubbles, shape the dough into a round or oval loaf and place it into a lightly floured proofing basket or bowl for its final rise.
  6. Final Proof and Bake: Proof the shaped dough for 2-3 hours at room temperature or refrigerate overnight for slower fermentation. Preheat your oven to 450°F (230°C), score the loaf, and bake with steam for the first 20 minutes to form a crisp, crackling crust.

Notes

  • Always use a well-fed, active starter to ensure a good rise and tangy flavor.
  • Adjust water amounts slightly depending on the moisture content of your pumpkin puree for best dough consistency.
  • Incorporate stretch and folds early in bulk fermentation to build gluten gently without overworking the dough.
  • Baking inside a covered Dutch oven helps trap steam, producing a beautiful crust.
  • Allow bread to cool completely before slicing to preserve crumb texture and flavor.

Nutrition

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

Find it online: https://sophiemelody.com/pumpkin-spice-sourdough/