You’ve Got to Try This Sweet Pumpkin Sourdough ASAP!

Hey friends! It’s officially fall, and you know what that means—pumpkin spice everything! But hold up, I’m not just talking about lattes here. I am literally obsessed with this Sweet Pumpkin Sourdough that I just whipped up in my kitchen. Trust me, this isn’t your average loaf. This bread is soft, sweet, and has that gorgeous golden hue that just screams cozy autumn vibes. Plus, the smell wafting through your home while it bakes? Game-changer!

Now, let’s be real. I didn’t go to culinary school, but I’ve spent countless hours watching videos, experimenting, and perfecting my recipes to make them as drool-worthy as possible. This Sweet Pumpkin Sourdough is not only delicious but also super photogenic! You’ll want to snap a pic before devouring it. So grab your aprons, and let’s get our hands doughy!

Why You’ll Absolutely Love This Sweet Pumpkin Sourdough

This bread is not just a recipe; it’s an experience. Here’s why you’ll want to make it ASAP:

• It’s the perfect blend of sweet and savory, making it a versatile addition to any meal.
• Using a sourdough starter gives it that delightful tangy flavor that pairs beautifully with pumpkin.
• The texture is soft and fluffy, with a crust that’s perfectly crunchy—literally the best of both worlds!
• It’s a total showstopper! Your friends and family will be so impressed when you serve this stunning loaf.

Ingredients You’ll Need

Let’s dive into what you’ll need to create this masterpiece. I chose these ingredients because they bring out the best flavors of fall while also keeping that sourdough goodness intact. Here’s the lineup:

• 500 g flour (I use All-Purpose King Arthur Flour for that perfect rise)
• 180 g warm water
• 200 g pumpkin purée (homemade is best, but canned works too!)
• 100 g active sourdough starter (make sure it’s bubbly and ready to go)
• 30 g maple syrup (because who doesn’t love a hint of maple?)
• 10 g salt
• A pinch of nutmeg and turmeric (for that cozy warmth)
• 100 g dark brown sugar (adds that rich sweetness)
• 15 g flour (for the filling)
• 50 g pumpkin purée (for the filling)
• 1 tsp cinnamon (the ultimate fall spice)
• A pinch of salt (to balance everything out)

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

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

Alright, let’s get down to business! Making this Sweet Pumpkin Sourdough is easier than you might think. Follow these steps, and you’ll be well on your way to bread bliss:

1. Begin by measuring out your sourdough starter into a large bowl.

2. Then measure and mix the warm water with your starter until it’s completely dissolved.

3. Add your flour, pumpkin purée, spices, maple syrup, and salt to the mixture. Combine the ingredients by working it with your hands until it forms a dough ball and most of the flour is pulled off the sides of your bowl.

4. Cover your bowl with plastic wrap or a tea towel and allow it to rest for 30 minutes. This is called autolyse—super important for flavor!

5. After the break, stretch and fold the dough until it starts resisting. Flip it over with the seam side down and let it rest for another 30 minutes. Pro tip: rinse out the bowl after the first stretch and fold to make it easier to work with.

6. While you’re waiting, let’s make that filling! Combine all the filling ingredients and set aside.

7. On your third stretch and fold, prepare your counter with some flour and flatten out your dough into a rectangle. Spread half of the filling on top, then fold each side into the middle. Flatten it out again and pour the remaining filling on it, repeating the folding process. It’s okay if some filling leaks out; just keep working the dough!

8. Now that you have the filling incorporated, cover it and let it rest for an hour. This gives the gluten time to relax.

9. After that hour, sprinkle some flour on top and do another stretch and fold, flipping it on the seam and letting it rest for another hour.

10. Dump your dough ball onto a floured surface and stretch and fold into your final shape. Make sure to get some good tension in the dough so it holds its shape.

11. Gently transfer it to a well-floured proofing basket and place it inside a large Ziploc bag in the fridge overnight.

12. The next day, preheat your oven to 450 degrees with your empty Dutch oven inside. Cut out a square of parchment paper and flip the proofing basket upside down so your dough is centered on it. Score the dough with a sharp knife.

13. Place it inside your Dutch oven, cover with a lid, and bake for 30 minutes. This is when your dough will “spring” and rise. Then, uncover and bake for another 15-20 minutes, monitoring it so it doesn’t burn.

14. Allow your bread to cool for 30 minutes to an hour, slice, and enjoy with cinnamon butter and honey! You won’t be disappointed!

Pro Tips for the Best Results

Here are a few pro tips to ensure your Sweet Pumpkin Sourdough turns out perfect:

• Make sure your sourdough starter is active and bubbly! This is key to achieving that perfect rise.
• Don’t rush the resting periods. They’re essential for developing flavor and texture.
• Use a bench scraper to handle the dough—it makes the process so much easier and less messy!

Serving Suggestions

Now that you’ve got this beautiful loaf, how do you serve it? Here are some creative ideas:

• Slather it with cinnamon butter for a delicious breakfast treat.
• Toast it up and top with cream cheese and a drizzle of honey—yum!
• Pair with a warm cup of apple cider or a spiced latte for the ultimate cozy vibe.

Storage and Make-Ahead Tips

If you end up with leftovers (which is a total bummer because it’s so good!), here’s how to store it:

• Wrap the bread in plastic wrap and store it at room temperature for up to 3 days.
• You can also freeze slices for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn!
• To reheat, pop it in the toaster or warm it in the oven for a few minutes. You’ll feel like it just came out of the oven!