This Pumpkin Sourdough Bread is Fall’s Hottest Trend!

Hey there, fellow foodies! Autumn is officially here, and you know what that means—it’s time to cozy up with all things pumpkin. I’m literally obsessed with fall flavors, and when it comes to baking, this Pumpkin Sourdough Bread is the ultimate game-changer! Imagine that warm, spiced scent wafting through your kitchen while the leaves change colors outside. It’s the perfect way to celebrate the season, and trust me, your taste buds will thank you for this one!

This isn’t just any bread; it’s a beautiful, fluffy masterpiece that looks and tastes like fall on a plate. No fancy culinary school required—just a little passion and a whole lot of pumpkin! Let’s dive into how you can impress your friends and family with this drool-worthy creation. You NEED to try it!

Why You’ll Absolutely Love This Pumpkin Sourdough Bread

This bread is not just about flavor; it’s an experience! Here’s why you’re going to fall head over heels for it:

• It’s the ultimate combination of sourdough tang and sweet pumpkin goodness—seriously, it’s a match made in heaven!
• The texture? Fluffy, airy, and with a crust that’s perfectly crunchy. You’ll want to take a million photos of that golden exterior!
• It’s packed with warm spices and sweet cranberries, making each bite a festive delight.
• Perfect for sharing! Whether it’s a cozy brunch or a holiday dinner, this bread will steal the show.

Ingredients You’ll Need

Let’s talk about these ingredients! Each one plays a vital role in creating the magic that is pumpkin sourdough bread. Here’s what you’ll need:

You’ll find the full ingredient list with measurements in the recipe card below!

• 100 g active sourdough starter: This is your bread’s heart and soul—make sure it’s bubbly and ready to go!
• 200 g pumpkin puree: The star of the show! Use fresh or canned, but make sure it’s pure pumpkin—no added sugars or spices!
• 240 g room temperature water: Helps to hydrate the dough for that perfect consistency.
• 500 g bread flour: This gives the bread structure and the perfect chew.
• 10 g coarse kosher salt: Essential for flavor and to control fermentation.
• 1/4 cup lightly packed brown sugar: Adds sweetness and depth to the flavor.
• 1/3 cup chopped dried cranberries: These little bursts of sweetness are what dreams are made of!
• 1 1/2 tablespoon pumpkin pie spice: The quintessential fall spice blend that brings warmth to every bite.

How to Make This Pumpkin Sourdough Bread, Step-by-Step

Ready to get your bake on? Let’s break it down step by step so you can create this masterpiece:

1. In a large bowl, combine 100g of your active sourdough starter with 240g of water. Mix until it’s mostly combined. Now add in 200g of pumpkin puree and stir until it’s smooth and silky.
2. Next, add in 500g of bread flour. Mix until all the flour is incorporated. Cover the bowl with a cloth and let it rest for 30 minutes. This is called autolyse and helps develop the gluten.
3. After 30 minutes, sprinkle 10g of salt over your dough. Time to get hands-on! With wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself. Rotate the bowl 90 degrees and repeat this stretching and folding process four times. Cover and let it rest for another 30 minutes. You’ll repeat this stretch and fold process two more times.
4. In a separate bowl, mix together 1/4 cup of brown sugar, 1/3 cup of dried cranberries, and 1 1/2 tablespoons of pumpkin pie spice. After the last stretch and fold, sprinkle this mixture over the dough and perform one final stretch and fold to incorporate it. If you want beautiful ribbons of cranberries and spice, do less folding!
5. Cover the dough and let it bulk ferment for 10-12 hours, or until it doubles in size. This is where the magic happens!
6. Once it’s doubled, turn the dough onto a floured surface. Pre-shape your loaf into whatever shape you desire, then place it seam side down on a piece of parchment paper. Cover and let it rise for another 60-120 minutes.
7. While the dough is rising, place a cast iron Dutch oven in the cold oven and preheat it to 450°F.
8. Once the oven is hot, score your loaf with a sharp knife (get creative here!). Lift the bread using the parchment paper as handles and lower it into the preheated Dutch oven.
9. Bake the pumpkin sourdough for 30 minutes with the lid on. After that, remove the lid and continue baking until the crust has darkened, about 15-20 more minutes.
10. Finally, remove the sourdough from the Dutch oven and cool it on a wire mesh rack until it’s room temperature before slicing. Patience is key here!

Pro Tips for the Best Results

Wanna level up your sourdough game? Here are my top pro tips:

• Make sure your sourdough starter is super active! Feed it a few hours before you start baking for the best rise.
• Don’t skip the resting times; they’re crucial for developing flavor and texture.
• If you want to get fancy, try adding some toasted pumpkin seeds on top before baking for an extra crunch!

Serving Suggestions

Now that your kitchen smells like heaven, let’s talk about how to enjoy this fall delight! Here are some fun serving ideas:

• Spread a generous layer of cream cheese or whipped butter for an indulgent breakfast treat.
• Pair it with your favorite soup for the ultimate cozy lunch.
• Toast it up and top with cinnamon sugar for an after-dinner treat that’s out of this world!

Storage and Make-Ahead Tips

Wondering how to keep this beauty fresh? Here’s what you need to know:

• Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it!
• To reheat, pop slices in the toaster or wrap the loaf in foil and warm it in the oven.
• You can also prepare the dough the night before and bake it in the morning for fresh bread to enjoy with your coffee!