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Cozy Pumpkin Sourdough Bread with Fall Spices

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This cozy pumpkin sourdough bread with fall spices is a forgiving, beginner-friendly recipe that combines tangy sourdough with sweet pumpkin and warm spices for a light, airy crumb and a beautifully golden crust. Perfect for fall mornings, gifting, or quiet afternoons, it uses simple ingredients and can be made with sourdough starter or discard.

Ingredients

Scale
  • 3 cups (360g) bread flour
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (120g) sourdough starter (active or discard)
  • 1/4 cup (60ml) warm water (about 80°F)
  • 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, pinch cloves)
  • 1 1/2 teaspoons (9g) fine sea salt
  • 2 tablespoons honey or maple syrup (optional)
  • For topping (optional): 2 tablespoons pumpkin seeds, 1 tablespoon rolled oats, 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Day 1: Feed your starter (8:00 AM) – If using active starter, feed it 4-6 hours before mixing. If using discard, skip this step.
  2. Mix the dough (12:00 PM) – In a large bowl, combine bread flour, pumpkin puree, sourdough starter, warm water, pumpkin pie spice, salt, and honey/maple syrup. Mix until no dry flour remains. The dough will be shaggy and slightly sticky.
  3. Rest and autolyse (12:00 PM – 12:30 PM) – Cover the bowl with a damp towel and let rest for 30 minutes.
  4. Stretch and folds (12:30 PM – 2:30 PM) – Perform 4 sets of stretch and folds, spaced 30 minutes apart. Wet your hand, stretch one side of the dough up and fold it over itself. Rotate the bowl 90 degrees and repeat for all four sides.
  5. Bulk fermentation (2:30 PM – 8:30 PM) – Cover and let sit at room temperature (70-75°F) for 6-8 hours until doubled in size and puffy with small bubbles.
  6. Shape the dough (8:30 PM) – Lightly flour your work surface. Turn out the dough and gently shape into a round boule by folding edges into the center, flipping over, and creating tension by dragging toward you in a circular motion.
  7. Cold proof (8:30 PM – next morning) – Place shaped dough seam-side up into a floured banneton or towel-lined bowl. Cover and refrigerate for 12-18 hours.
  8. Day 2: Preheat (6:00 AM) – Place Dutch oven in cold oven, preheat to 475°F for at least 45 minutes.
  9. Prepare the loaf (6:45 AM) – Remove dough from fridge. Place parchment over banneton, invert to release dough.
  10. Score the dough (6:50 AM) – Using a lame or sharp razor, score the top with a deep slash about 1/2 inch deep.
  11. Bake covered (7:00 AM) – Carefully place dough (on parchment) into hot Dutch oven. Cover and bake for 25 minutes.
  12. Bake uncovered (7:25 AM) – Remove lid and bake for 20-25 minutes until deep golden brown and internal temperature reaches 200°F. Tent with foil if browning too quickly.
  13. Cool completely (7:50 AM – 9:00 AM) – Transfer to wire rack and cool for at least 1 hour before slicing.

Notes

The pumpkin puree should be 100% pure, not pie filling. If puree is watery, blot with a paper towel before using. For a softer crust, brush hot loaf with melted butter. For a crunchier crust, cool uncovered on a wire rack. The bread tastes even better on the second day. Store in a paper bag at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin sourdough bread, fall sourdough, pumpkin bread, sourdough discard recipe, pumpkin spice bread, homemade bread, fall baking

Find it online: https://lunafeast.com/cozy-pumpkin-sourdough-bread-with-fall-spices/