1. Can I make Pumpkin Spice Sourdough Bread without a sourdough starter?

Yes, you can! If you don’t have a sourdough starter, you can substitute it with store-bought yeast. The flavor will be slightly different, but you’ll still enjoy a warm, fall-inspired bread.

2. How do I store leftover Pumpkin Spice Sourdough Bread?

Store any leftover bread in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, freeze the bread slices for up to 3 months. Just toast them when you're ready to enjoy!

3. Can I add other spices to the Pumpkin Spice Sourdough Bread?

Absolutely! If you prefer a spicier flavor, try adding a pinch of cloves or nutmeg. Feel free to experiment and adjust the spice blend to suit your taste.

Pumpkin Spice Sourdough Bread Recipe

Description

This Pumpkin Spice Sourdough Bread combines the tangy flavor of sourdough with the warmth of cinnamon, pumpkin spice, and pumpkin puree. It’s an ideal fall recipe for any occasion, offering a golden loaf that is both comforting and flavorful.

Ingredients

Scale

190g Active Sourdough Starter
780g Purified Room Temperature Water
200g Pumpkin Puree
1160g Bread Flour
4 tsp Fine Artisan Sea Salt
2 tbsp Cinnamon
1 tbsp Pumpkin Spice
1/2 cup Sugar

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Instructions

Activate your sourdough starter by feeding it with 1 cup all-purpose flour and 1 cup water, allowing it to double in size over 6-12 hours.
In a large bowl, mix the activated starter with water and pumpkin puree. Gradually add the bread flour, followed by salt. Mix to combine until dough is sticky.
Perform a stretch and fold technique on the dough, cover with a damp towel, and let it rest for 1 hour.
Repeat the stretch and fold process after another hour of rest.
Shape the dough into a tight ball, place it in a floured proofing basket, and refrigerate for 8-30 hours for cold proofing.
Preheat the oven to 475°F (245°C) and prepare a Dutch oven with parchment paper.
Transfer the dough to the Dutch oven, score the top with a knife or scissors, and bake for 55 minutes covered, then remove the lid and bake for an additional 5 minutes until golden brown.
Allow the bread to cool before slicing or serve warm immediately.

Notes

Ensure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor control.
The dough can be customized with whole wheat flour for a heartier loaf.
If you prefer more pumpkin flavor, add extra pumpkin puree or spices to the dough.
This recipe can be made ahead and stored in the freezer for up to 3 months.

Prep Time: 12 hours
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 8g
Sodium: 180mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg