Soft Pumpkin Spice Sourdough Bread
This soft pumpkin spice sourdough bread brings real pumpkin and warm fall spices into a naturally leavened loaf. The crumb is tender, the crust is crackly, and every slice tastes like autumn.
It rises overnight with just your starter, no commercial yeast. The dough comes together by hand, and the hardest part is waiting for it to cool before you slice into it.
Why This Loaf Stays in the Rotation
The pumpkin puree keeps the bread soft for days, and the warmth of cinnamon, ginger, and clove balances the sourdough tang in a way that feels like autumn in every bite.
I reach for it when I want a festive loaf without pulling out a mixer. The dough does all the work overnight, and the kitchen smells incredible while it bakes.
Ingredients
- 400 g bread flour: provides structure and a chewy crumb
- 50 g whole wheat flour: adds a subtle nuttiness
- 200 g water, lukewarm: around 80°F (27°C), not hot
- 150 g canned pumpkin puree: 100% pumpkin, not pie filling
- 100 g active sourdough starter (100% hydration): fed and bubbly, doubles within 4 hours
- 15 g honey: or maple syrup, for a hint of sweetness
- 8 g fine sea salt: strengthens gluten
- 2 g ground cinnamon: (about 1 tsp)
- 1 g ground ginger: (about 1/2 tsp)
- .5 g ground nutmeg: (about 1/4 tsp)
- .5 g ground cloves: (about 1/4 tsp)
A Few Swaps and Add-Ins
- Use white whole wheat flour: swap all of the bread flour for a denser, nuttier loaf
- Trade honey for maple syrup or brown sugar: deepen the sweetness
- Add toasted pecans or dried cranberries: fold 50 g into the dough during the last stretch and fold
- Dairy-free: no swaps needed, this bread contains no butter or milk
For a quicker pumpkin loaf with no sourdough, my classic pumpkin quick bread is a good place to start.
How To Make Soft Pumpkin Spice Sourdough Bread
Step 1: Mix the Dough
In a large bowl, combine the 400 g bread flour, 50 g whole wheat flour, and 200 g lukewarm water. Mix with a spatula until no dry bits remain, cover, and let the mixture rest for 30 minutes. This autolyse kickstarts gluten development.
The dough will look shaggy and feel tacky, but the wait gives the flour time to fully hydrate. After 30 minutes, add the 100 g bubbly starter, 150 g pumpkin puree, 15 g honey, all the spices, and 8 g salt. Mix with your hand until a cohesive dough forms, then turn it onto a lightly wet counter and knead for 2 to 3 minutes. It should feel soft, warm, and smell deeply of spice.
Step 2: Stretch and Fold the Dough
Over the next 2 hours, give the dough 3 sets of stretch and folds, spacing them 30 minutes apart. For each set, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until you have worked all four sides. Cover the bowl between sets.
After each set, you will notice the dough becoming smoother and more elastic. By the third set, it should feel pillowy and hold a gentle dome shape. If it still feels slack, add one more set and check again.
Step 3: Shape the Loaf
Lightly flour a work surface and turn the dough out. Gently press it into a rough rectangle, then fold the top third down to the center and the bottom third up, like a letter. Roll the dough up from the short end into a tight log, sealing the seam with your fingertips. Place the shaped loaf seam-side up in a floured banneton or a bowl lined with a well-floured tea towel.
The surface of the dough will feel supple and slightly tacky. Pinch the seam firmly so it does not unravel during proofing. Cover with a damp towel and move to the next step.
Step 4: Cold Proof the Loaf
Transfer the banneton to the refrigerator and let the dough proof overnight, 12 to 14 hours. The cold slows fermentation, building flavor and making the dough easier to score.
In the morning, the loaf will have risen noticeably but not doubled. A gentle poke should leave an indentation that springs back slowly. If it bounces back immediately, let it sit at room temperature for another 30 minutes before baking.
Step 5: Score and Bake
About 45 minutes before you plan to bake, place a Dutch oven with its lid inside the oven and preheat to 450°F (230°C). Once preheated, cut a piece of parchment, invert the banneton, and turn the loaf onto the paper. Dust the top lightly with flour and use a sharp lame or razor blade to score one deep slash across the surface at a shallow angle.
Lift the parchment and carefully lower the dough into the hot Dutch oven. Cover with the lid and bake for 25 minutes. Then remove the lid, reduce the oven temperature to 425°F (220°C), and bake for another 15 to 18 minutes. The crust should be a deep golden brown, and the loaf will sound hollow when tapped on the bottom. Let the bread cool on a wire rack for at least 2 hours before slicing.
Step 6: Slice and Serve
Set the cooled loaf on a cutting board. Use a serrated knife to slice through the crisp crust into thick pieces. Inside, the crumb will be soft, marbled with pumpkin, and faintly streaked with spice. Serve slices with salted butter and a drizzle of honey, or toast them the next morning.
Tips for a Lofty Loaf
- Use a fully active starter.: It should double in volume within 4 hours of feeding. A sluggish starter gives a dense, flat bread.
- Watch the pumpkin moisture.: Canned pumpkin varies slightly. If the dough feels unmanageably wet after mixing, work in extra bread flour a tablespoon at a time.
- Do not skip the overnight cold proof.: It deepens flavor and firms the dough so scoring is clean and easy.
- Preheat the Dutch oven long enough.: That initial burst of trapped steam is what gives the bread its oven spring and glossy crust.
Keeping the Loaf Fresh
Store the bread cut-side down on a wooden board at room temperature for up to 3 days. To keep it longer, slice the loaf and freeze the pieces in a sealed bag. Toast slices straight from frozen. Refrigeration is not needed and will dry out the crumb.
What To Serve With Soft Pumpkin Spice Sourdough Bread
A thick slice toasted with salted butter is my favorite way to start the day. It also holds up beautifully as French toast. Dip slices in a mixture of eggs, milk, and a pinch of extra pumpkin pie spice, then fry in butter until golden and crisp.
Frequently Asked Questions
Can I use active dry yeast instead of sourdough starter?
This recipe relies on a sourdough starter for leavening and flavor. You can convert it, but the tang and crumb structure won’t be the same. For a yeast-based pumpkin bread, my quick pumpkin yeast loaf is a better fit.
Why is my loaf dense and flat?
A dense loaf usually means the starter was not active enough or the dough overproofed. Ensure your starter doubles within 4 hours of feeding, and watch for the dough to feel pillowy and hold an indentation rather than sticking to a clock.
Do I need a Dutch oven to bake this bread?
No, but it helps. You can bake the loaf on a preheated baking stone or upside-down sheet tray with a pan of water on the lower oven rack to create steam. The crust will be slightly less crackly but still good.
Can I add mix-ins like nuts or raisins?
Yes. Fold up to 50 g of chopped toasted pecans or dried cranberries into the dough during the last stretch and fold set. Keep the add-in amount small so the loaf still rises well.
Soft Pumpkin Spice Sourdough Bread Recipe
Ingredients
Method
- Mix bread flour, whole wheat flour, and water until no dry spots remain. Cover and rest 30 minutes, then add pumpkin, starter, honey, spices, and salt. Knead 2 to 3 minutes until cohesive.
- Over 2 hours, perform 3 sets of stretch and folds, 30 minutes apart. Cover bowl between sets.
- Turn dough onto floured surface, shape into a tight log, and place seam-side up in a floured banneton.
- Cover and cold proof in the refrigerator for 12 to 14 hours.
- Preheat a Dutch oven at 450°F for 45 minutes. Turn loaf onto parchment, score, and bake covered 25 minutes. Uncover, reduce heat to 425°F, and bake 15 to 18 minutes until deep golden. Cool on a wire rack 2 hours.
- Slice with a serrated knife and serve.
