...
Go Back

Pumpkin Sourdough Bread

A flavorful and moist sourdough bread infused with pumpkin and spices, perfect for fall baking.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Sourdough Starter
  • 100 g active sourdough starter
Pumpkin
  • 200 g pumpkin puree
Water
  • 240 g room temperature water
Flour
  • 500 g bread flour
Salt
  • 10 g coarse kosher salt
Brown Sugar
  • 60 g lightly packed brown sugar 1/4 cup
Dried Cranberries
  • 50 g chopped dried cranberries 1/3 cup
Pumpkin Pie Spice
  • 13 g pumpkin pie spice 1 1/2 tablespoon

Method
 

  1. Mix starter, water, and pumpkin puree until combined. Add flour and rest for 30 minutes.
  2. Perform series of stretch and folds with salt, repeating 3 times at 30-minute intervals.
  3. Mix sugar, cranberries, and spice; incorporate into dough with final stretch and fold.
  4. Ferment until doubled in size, about 10-12 hours.
  5. Shape, proof for 60-120 minutes, then score and bake in preheated Dutch oven at 450°F for 45-50 minutes total.

Notes

For best results, use a digital scale for accurate measurements.