Pumpkin Sourdough Loaf – Soft, Rustic & Flavorful

Last updated on August 12, 2025

There’s something truly magical about the aroma of freshly baked bread filling a home. I remember the first time I tried baking a loaf of pumpkin sourdough—my kitchen was filled with the cozy scent of fall. I got a little too excited, mixed up ingredients, and nearly spilled flour everywhere! The messy kitchen didn’t deter me; rather, it added to the experience of creating something special. Now, I can assure you that even if the thought of making bread fills you with a hint of fear—maybe it seems too complicated or you’re unsure if your starter is bubbly enough—I’m here to guide you through every step. Making a pumpkin sourdough loaf can be stress-free and absolutely satisfying, especially with this foolproof recipe.

Why I Love This Recipe of Pumpkin Sourdough Loaf

This pumpkin sourdough loaf is not just a recipe; it’s a moment of connection to the changing seasons. There’s something so comforting about pumpkin bread, especially when it’s infused with the tangy and unique flavor of sourdough. It celebrates the harvest, evokes memories of cozy family gatherings, and fills your home with a warmth that feels like a hug. I also appreciate that this recipe is approachable for beginner cooks. With minimal ingredients and simple steps, even those who are new to bread baking can feel successful. Plus, this loaf is wonderfully versatile—you can enjoy it as a sweet treat with a touch of butter or pair it with savory dishes.

Ingredients You’ll Need for Pumpkin Sourdough Loaf

Making pumpkin sourdough loaf requires just a few essential ingredients. Here’s what you’ll need:

Pumpkin Sourdough Loaf

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• Author: Sarah Mendez
• Total Time: 6–8 hours
• Yield: 1 loaf (about 10–12 slices) 1x

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Description

This Pumpkin Sourdough Loaf is a cozy, autumn-inspired bread made with active sourdough starter, pumpkin purée, warm spices, and a hint of sweetness. It’s soft, flavorful, and perfect for breakfast, snacking, or alongside fall soups.

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Ingredients

Scale 1x2x3x

• 2 cups active sourdough starter
• 2 cups all-purpose flour (or whole wheat for a heartier loaf)
• 1 cup pumpkin purée (canned or homemade)
• 1/2 cup warm water
• 1/4 cup brown sugar (or honey/maple syrup)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1 tsp salt

Optional Add-Ons:

• 1/2 cup chopped walnuts or pecans
• 1/2 cup raisins or dried cranberries
• Pumpkin seeds for topping

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Instructions

1. Mix Wet Ingredients: In a large bowl, stir together sourdough starter, warm water, and brown sugar until dissolved.
2. Add Pumpkin: Stir in pumpkin purée until smooth.
3. Incorporate Dry Ingredients: Gradually add flour, spices, and salt. Mix until a rough dough forms.
4. Knead: Transfer to a floured surface and knead for 5–10 minutes until smooth and elastic.
5. First Rise: Place dough in a greased bowl, cover with a towel, and let rise at room temperature for 4–6 hours or until doubled.
6. Preheat Oven: About 30 minutes before the second rise ends, preheat oven to 375°F (190°C).
7. Shape Loaf: Punch down dough, shape into a loaf, and place in a greased loaf pan.
8. Second Rise: Cover and let rise for 1 hour.
9. Bake: Bake for 30–40 minutes, until golden brown and hollow-sounding when tapped.
10. Cool & Slice: Cool in pan for 10 minutes, then transfer to wire rack. Cool fully before slicing.

Notes

• Gluten-Free: Use a gluten-free all-purpose blend.
• Dairy-Free: Recipe is naturally dairy-free—just ensure add-ins are too.
• No starter? Make a quick bread version with 1 tbsp baking powder or 1 packet (2 1/4 tsp) yeast instead.
• Extra Flavor: Add orange zest or vanilla extract to the dough.

• Prep Time: 20 minutes (plus 5–7 hours rise time)
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 150
• Sugar: 5g
• Sodium: 210mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: pumpkin sourdough bread, sourdough pumpkin loaf, fall bread recipe, sourdough baking, pumpkin bread with starter

Essentials:

• 2 cups sourdough starter: The star of the show! Your sourdough starter acts as the leavening agent that gives this loaf its distinctive flavor and texture. Make sure it’s active and bubbly before you begin for the best results.
• 2 cups all-purpose flour: This provides the structure for your loaf. You can substitute with whole wheat flour for a heartier texture, but it may affect the final flavor and rise.
• 1 cup pumpkin purée: Pure pumpkin purée adds moisture and a lovely color, along with a delightful taste. You can use canned pumpkin or make your own by roasting and pureeing fresh pumpkins.
• 1/2 cup warm water: This helps to activate the sourdough starter and keeps the dough hydrated.
• 1/4 cup brown sugar: Adds a touch of sweetness and enhances the flavor profile. If you prefer, you can substitute with honey or maple syrup.
• 1 teaspoon cinnamon: This warm spice gives a cozy aroma and taste.
• 1/2 teaspoon nutmeg: A pinch of nutmeg adds depth and warmth.
• 1/2 teaspoon ginger: Fresh or dried ginger gives a hint of spiciness that pairs beautifully with pumpkin.
• 1/2 teaspoon cloves: Just a dash brings a nice earthiness to the loaf.
• 1 teaspoon salt: Salt not only enhances flavor but also strengthens the dough.

Optional Add-Ons:

You can personalize your loaf by adding some optional ingredients:

• Nuts: Walnuts or pecans add a lovely crunch.
• Dried fruits: Raisins or cranberries lend sweetness and texture.
• Seeds: Pumpkin seeds can be sprinkled on top for extra flavor and nutrition.

Substitutions and Shortcuts:

• Gluten-Free: Use a gluten-free all-purpose blend to make this loaf gluten-free.
• Dairy-Free: This recipe is naturally dairy-free, but ensure any additional ingredients are also dairy-free.
• No Active Starter?: If you don’t have a sourdough starter, you can create a simple quick bread by using baking powder or yeast, though it will change the flavor and texture.

How to Make Pumpkin Sourdough Loaf Step-by-Step

Now, let’s dive into the delightful process of making your very own pumpkin sourdough loaf:

1. Mix the Wet Ingredients: In a large mixing bowl, combine your 2 cups sourdough starter, 1/2 cup warm water, and 1/4 cup brown sugar. Give it a good stir until everything is well blended, and you see no sugar crystals lingering. The mixture should feel slightly foamy.

2. Add Pumpkin Purée: Next, add the 1 cup pumpkin purée to the mix and stir until smooth. This is where the magic begins—the beautiful orange color and warm flavor start to come together.

3. Incorporate the Dry Ingredients: Gradually add the 2 cups of all-purpose flour, along with the spices and 1 teaspoon salt. Start stirring the mixture until a rough dough begins to form. It’s okay if it’s a little crumbly at first; just keep mixing until everything connects.

4. Knead the Dough: Turn the dough out onto a floured surface. Here comes the fun part! Knead the dough for about 5-10 minutes until it’s smooth and elastic. You can add a little extra flour if it feels too sticky, but don’t overdo it—too much flour can make your loaf dense.

5. First Rise: Grease a large bowl and place your kneaded dough inside. Cover it with a clean kitchen towel and let it rise at room temperature for 4-6 hours, or until it has doubled in size. This slow fermentation is key to developing the sour flavor.

6. Preheat the Oven: About 30 minutes before the second rise is complete, preheat your oven to 375°F (190°C). The warm environment will help the loaf bake perfectly.

7. Shape the Loaf: Once your dough has risen, punch it down gently to release any air pockets. Shape the dough into a loaf form and place it into a greased loaf pan.

8. Second Rise: Cover the dough again with the kitchen towel and let it rise for another hour. This helps create that gorgeous texture that makes sourdough so delightful.

9. Bake: Once the loaf has risen, it’s time to bake! Place the pan in the oven and bake for 30-40 minutes until the loaf is golden brown, and when tapped, it sounds hollow.

10. Cool and Slice: Allow your loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing. This prevents the bread from becoming gummy in the center.

Common Mistakes to Avoid

Even experienced bakers have their off days, but don’t fret! Here are some common pitfalls and how to steer clear of them:

Not Using an Active Starter

Always make sure your sourdough starter is active and bubbly before using it. If you notice your starter has been in the fridge for a while, feed it a few times before you start to ensure it’s lively.

Over-Kneading or Under-Kneading

Kneading helps build gluten structure. Aim for a smooth and elastic dough. If you feel resistance, knead a bit longer. Conversely, avoid over-kneading, as it can result in a tough texture.

Skipping the First Rise

It’s easy to get impatient, but resist the urge to skip the first rise! This fermentation time is what gives the loaf its flavor and texture. If in a hurry, plan to make the bread ahead of time.

Not Allowing Bread to Cool Before Slicing

I get it; the temptation to slice into a fresh loaf is real! But if you slice too soon, the steam trapped inside can make the bread soggy. Waiting for it to cool ensures a better texture.

Serving Suggestions for Pumpkin Sourdough Loaf

Once your loaf has cooled, it’s time to enjoy it! Here are some delightful ways to serve your pumpkin sourdough loaf:

With Butter and Honey

A simple yet indulgent way to enjoy your pumpkin sourdough is to slather it with softened butter and drizzle with honey. The combination of the sweet pumpkin flavor and rich butter is heavenly.

Toasted with Cream Cheese

For a creamy twist, spread cream cheese over toasted slices. It pairs beautifully with the spices in the bread, and you can even add a sprinkle of cinnamon on top for extra flavor.

As French Toast

Transform your leftover loaf into a breakfast treat by making French toast! Simply slice, dip in a mixture of eggs and milk, and cook on a griddle until golden brown. Serve with maple syrup or fresh fruit.

Grilled Cheese Sandwich

Use your pumpkin sourdough to create a unique grilled cheese sandwich. The slight sweetness of the bread complements the savory cheese wonderfully. Experiment with different cheeses for a gourmet touch!

Pro-Level Tips for When You’re Ready

Ready to take your pumpkin sourdough loaf to the next level? Here are some expert tips to enhance your baking experience:

Experiment with Flavors

Don’t be afraid to experiment! Adding a handful of chocolate chips or nuts can elevate your pumpkin loaf. Consider adding a touch of vanilla extract for an unexpected depth of flavor.

Use a Dutch Oven

For a crustier exterior, try baking your loaf in a preheated Dutch oven. The steam trapped inside creates a beautiful crust, which is characteristic of artisanal bread.

Try Different Shapes

Instead of a traditional loaf, shape your dough into rolls or batards. This can shorten baking time and provide a fun presentation for gatherings.

Make it Ahead of Time

You can prepare the dough and let it rise in the refrigerator overnight instead of during the day. This slow fermentation enhances the flavor and allows for flexibility in your schedule.

Conclusion & Next Steps

What a cozy adventure it is to bake a pumpkin sourdough loaf! You now know it’s easier than it looks, and with a little practice, you can customize this recipe to suit your taste. Baking is such a delightful way to create memories, whether it’s sharing warm slices with family or simply enjoying a quiet moment at home.

Give this recipe a try—there’s comfort in every bite, and I promise it’s totally beginner-approved! I would love to hear how your pumpkin sourdough loaf turns out, so don’t hesitate to share your experiences or any variations you try. Happy baking!

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