Sweet pumpkin sourdough is a cozy, flavorful twist on traditional sourdough bread—soft, slightly sweet, and infused with warm pumpkin spice aroma. This bread captures everything we love about autumn: the sweetness of pumpkin, the gentle tang of sourdough, and a hint of cinnamon and nutmeg. I first made this recipe during pumpkin season, and the smell alone was enough to make it an instant favorite. The pumpkin purée adds incredible moisture and a beautiful golden color, while the sourdough starter gives the loaf a delightful depth of flavor. I’ve even tried using it for French toast the next morning—it was heavenly! Whether you enjoy it plain, toasted with butter, or drizzled with honey, this bread is a heartwarming treat that’s both wholesome and irresistible.
Why You’ll Love This Recipe
This sweet pumpkin sourdough is the perfect blend of cozy flavors and soft texture. The natural tang of sourdough complements the subtle sweetness of pumpkin, creating a bread that’s flavorful, nourishing, and versatile. It’s excellent for breakfast, snacking, or as a side for soups and stews. The pumpkin keeps the loaf moist for days, and it toasts beautifully without drying out. Plus, it’s naturally leavened with sourdough, making it easier to digest and full of rich, complex flavor.
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Sweet Pumpkin Sourdough – Soft, Golden, and Perfectly Spiced
- Total Time: 10–12 hours
- Yield: 1 large loaf (10 slices)
- Diet: Vegetarian
Description
Sweet Pumpkin Sourdough is a soft, mildly tangy, and perfectly spiced bread made with sourdough starter and pumpkin puree. Lightly sweetened and infused with cinnamon and nutmeg, it’s ideal for toasting, French toast, or fall sandwiches.
Ingredients
- 3 cups bread flour (plus more as needed)
- ½ cup whole wheat flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup active sourdough starter (fed and bubbly)
- ¼ cup warm water (plus more as needed)
- 2 tablespoons honey or maple syrup
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- In a large bowl, combine sourdough starter, pumpkin puree, honey, butter, warm water, cinnamon, nutmeg, and ginger. Mix well.
- Add bread flour, whole wheat flour, and salt. Stir until a sticky dough forms.
- Knead the dough on a lightly floured surface for about 8–10 minutes, until smooth and elastic. Add a bit more flour if the dough is too sticky.
- Place dough in a lightly greased bowl, cover, and let rest at room temperature for 4–6 hours or until doubled in size.
- Punch down the dough and shape it into a round or oval loaf. Place into a greased loaf pan or proofing basket lined with parchment paper.
- Cover and refrigerate overnight (8–12 hours) for a slow rise and better flavor.
- Preheat oven to 425°F (220°C). If baking on a baking stone, place a Dutch oven or tray in the oven to preheat as well.
- Remove dough from fridge, score the top with a sharp knife, and bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Notes
- For extra sweetness, add ¼ cup brown sugar to the dough.
- You can mix in ½ cup chopped pecans or raisins for texture.
- Store at room temperature for 3 days or refrigerate up to 1 week. Toast before serving for best flavor.
- Prep Time: 20 minutes (plus resting and fermentation time)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Active sourdough starter – Provides natural leavening and a mild tangy flavor. Make sure it’s bubbly and active before mixing.
Pumpkin purée – Adds moisture, sweetness, and a soft golden hue. Use pure pumpkin, not pumpkin pie filling.
All-purpose flour – Forms the structure of the bread while keeping the crumb light.
Whole wheat flour – Adds nuttiness and depth to the flavor.
Brown sugar or honey – Sweetens the dough naturally and enhances the pumpkin flavor.
Pumpkin pie spice – A blend of cinnamon, nutmeg, and cloves gives this bread its signature warm aroma.
Salt – Balances sweetness and enhances the overall flavor.
Butter or olive oil – Adds richness and helps create a soft crumb.
Warm water or milk – Hydrates the dough and ensures a tender texture.
Directions
In a large mixing bowl, combine active sourdough starter, warm water or milk, pumpkin purée, and brown sugar (or honey). Stir until well blended. Add the all-purpose and whole wheat flours, pumpkin pie spice, and salt. Mix until a sticky dough forms. Let it rest for 30 minutes (this allows the flour to fully hydrate).
After resting, knead the dough gently for about 5–7 minutes or until smooth and elastic. Add a bit more flour if it’s too sticky. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4–6 hours, or until doubled in size.
Once risen, gently shape the dough into a round or oval loaf. Place it in a floured banneton basket or bowl, cover, and let it proof for another 2–3 hours, or until puffy and airy. Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven inside.
When ready to bake, carefully transfer the dough to the preheated Dutch oven. Score the top with a sharp knife or razor. Cover and bake for 25 minutes. Remove the lid and bake for another 15–20 minutes, until golden brown and crisp on the outside. Let it cool completely on a wire rack before slicing.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes 1 loaf (about 10–12 slices).
Preparation time: 20 minutes
First rise: 4–6 hours
Second rise: 2–3 hours
Baking time: 45 minutes
Total time: Approximately 8–10 hours (mostly resting time)
Storage/reheating
Store the cooled bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, freeze slices in an airtight bag for up to 2 months. Reheat by toasting or warming in the oven at 300°F (150°C) for 5–7 minutes.
Variations and Customizations
Cranberry Pumpkin Sourdough – Add dried cranberries or raisins for a fruity burst of sweetness.
Nutty Pumpkin Bread – Fold in chopped pecans or walnuts for texture and richness.
Chocolate Chip Version – Add dark or white chocolate chips for a dessert-style twist.
Cinnamon Swirl – Roll the dough with cinnamon sugar before the final rise for a beautiful spiral effect.
Maple Glaze – Drizzle a glaze made of maple syrup and powdered sugar over the cooled loaf for extra sweetness.
Savory Version – Skip the sugar and add herbs like rosemary or thyme for a savory pumpkin bread.
Pumpkin Dinner Rolls – Shape the dough into small rolls and bake for 20–25 minutes for perfect dinner companions.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin purée works perfectly—just make sure it’s 100% pumpkin, not pie filling.
Can I make this bread without a Dutch oven?
Yes, bake it on a baking sheet with a pan of hot water on the bottom rack to create steam.
Why is my dough sticky?
Pumpkin adds moisture, so it’s naturally sticky. Dust with flour as needed while handling.
How can I make it more tangy?
Extend the first fermentation time or let it rise in the fridge overnight for a stronger sourdough flavor.
Can I use only all-purpose flour?
Yes, though the loaf will be slightly lighter in flavor and color.
Can I add yeast to speed up the rise?
Yes, add 1 teaspoon of instant yeast to shorten fermentation, though it reduces sourdough tang.
How do I know when the bread is done?
The crust should be golden brown and sound hollow when tapped on the bottom.
Can I make it vegan?
Yes, use olive oil and plant-based milk instead of butter and dairy.
Can I add spices separately instead of using pumpkin pie spice?
Of course! Use cinnamon, nutmeg, and a pinch of cloves or ginger.
How do I serve this bread?
It’s delicious with butter, honey, or cream cheese—or use it for sandwiches or French toast.
Conclusion
Sweet pumpkin sourdough is a wholesome, flavorful bread that brings the warmth of fall to your kitchen. With its soft crumb, golden crust, and aromatic blend of pumpkin and spice, it’s as beautiful as it is delicious. Naturally leavened and lightly sweetened, it’s perfect for breakfast, snacking, or holiday gatherings. Once you try it, you’ll fall in love with how easy it is to make and how comforting it tastes—an autumn favorite that’s sure to become a year-round staple in your home.