Whether you’re a seasoned sourdough baker or just getting started, this pumpkin sourdough bread recipe will guide you through creating a beautiful loaf that’s perfect for the fall season.

Nothing says autumn quite like the smell of freshly baked pumpkin bread wafting through your kitchen. But what if you could combine that warm, spiced pumpkin flavor with the tangy, rustic goodness of sourdough? That’s exactly what we’re going to do with this pumpkin sourdough bread recipe. Whether you’re a seasoned sourdough baker or just getting started, this recipe will guide you through creating a beautiful loaf that’s perfect for the fall season.

This recipe features all the comforting flavors of pumpkin spice, the earthiness of pumpkin puree, and the signature tang of sourdough. The result is a slightly sweet, perfectly spiced bread that pairs beautifully with a slather of butter, a drizzle of honey, or just on its own.

Let’s dive in!

Why You’ll Love Pumpkin Sourdough Bread

Pumpkin sourdough bread combines the best of both worlds—flavorful pumpkin and the unmistakable taste of sourdough. The fermentation process of sourdough not only enhances the bread’s flavor but also makes it easier to digest, as the natural leavening process helps break down some of the gluten. And since this bread is naturally leavened with a sourdough starter, it’s free of commercial yeast.

Plus, the pumpkin puree keeps the bread soft and moist, while the warm spices give it that unmistakable fall vibe. It’s a versatile loaf that you can toast for breakfast, serve alongside soup, or even use for making sandwiches.

close up of homemade pumpkin sourdough bread with visible scoring

Step-by-Step Guide to Making Pumpkin Sourdough Bread

Ingredients:

1 cup active sourdough starter (bubbly and fed)
1 cup pumpkin puree (canned or homemade)
3 cups all-purpose flour (or a mix of all-purpose and whole wheat)
2 tbsp honey or maple syrup (optional, for a touch of sweetness)
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup water (adjust as needed)

Instructions:

Feed Your Sourdough Starter

Before you begin, make sure your sourdough starter is active and ready to go. You’ll want it to be nice and bubbly. Feed it several hours ahead of time, ensuring it’s at its peak when you start mixing your dough. This ensures good fermentation and a proper rise.

Mix the Dough

In a large mixing bowl, combine the active sourdough starter, pumpkin puree, honey (if using), spices, and salt. Stir these ingredients together until they form a cohesive mixture.

Gradually add in the flour. You can use all-purpose flour for a lighter loaf or a mix of whole wheat and all-purpose if you want a denser, heartier bread. Slowly pour in the water while mixing, starting with about 1/2 cup. Depending on your flour and the moisture content of the pumpkin puree, you may need a little more or less water. The dough should come together in a slightly sticky ball—soft but manageable.

Let the Dough Rest (Bulk Fermentation)

Cover the bowl with a damp towel or plastic wrap and let it sit at room temperature. This first rise, or “bulk fermentation,” will take about 6 to 8 hours. During this time, the dough will double in size as the natural yeast from the starter does its magic.

If you want a stronger sourdough flavor, you can let the dough ferment for up to 12 hours, but make sure your kitchen isn’t too warm.

Shape the Dough

After the dough has risen, gently turn it out onto a floured surface. At this stage, you want to be gentle so as not to knock out all of the air that’s built up. Shape the dough into your preferred loaf shape—either a round boule or an oval batard.

Once shaped, place the dough seam-side down into a proofing basket (lined with a floured cloth), or directly on a baking sheet lined with parchment paper.

Second Rise

Cover the dough again and let it go through its second rise. This will take about 2 to 4 hours, depending on the temperature of your kitchen. The dough should puff up slightly, but it doesn’t need to double in size again.

Preheat the Oven and Score the Dough

While the dough is finishing its second rise, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to heat up as well. Baking the bread in a preheated Dutch oven helps trap steam, which gives the bread a beautiful, crispy crust.

Once the dough has risen and the oven is preheated, gently score the top of your loaf with a sharp knife or bread lame. This allows the bread to expand in the oven without tearing.

Bake

Carefully place the dough into the preheated Dutch oven (or directly on the baking sheet if you’re not using a Dutch oven). If you’re using a Dutch oven, bake with the lid on for 20 minutes. Then, remove the lid and bake for another 25–30 minutes until the crust turns golden brown.

If you’re baking without a Dutch oven, simply bake the loaf on the baking sheet for 40–45 minutes, keeping an eye on the crust’s color.

Cool and Enjoy

Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This cooling process allows the crumb to fully set, ensuring a soft interior and a perfect texture.

Slice into your loaf and enjoy the warm, spicy aroma that fills your kitchen. Whether you serve it toasted with butter, topped with cream cheese, or alongside your favorite soup, this pumpkin sourdough bread is sure to become a fall favorite.

Tips for Perfect Pumpkin Sourdough Bread`:`

Hydration levels: Pumpkin puree adds moisture to the dough, so be mindful of your water content. Add water slowly and adjust as needed to get the right dough consistency.

Flavor enhancements: For an extra touch of sweetness, you can add raisins, dried cranberries, or chopped nuts like walnuts or pecans into the dough before the first rise.

Fermentation time: If you want a more tangy sourdough flavor, allow the dough to rise for a longer period, or let it ferment overnight in the fridge for a cold, slow rise.

Want More Sourdough Recipes?

Pumpkin Sourdough Bread

Ingredients

1 cup active sourdough starter bubbly and fed
1 cup pumpkin puree canned or homemade
3 cups all-purpose flour or a mix of all-purpose and whole wheat
2 tbsp honey or maple syrup optional, for a touch of sweetness
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup water adjust as needed

Instructions

Feed Your Sourdough Starter
Before you begin, make sure your sourdough starter is active and ready to go. You’ll want it to be nice and bubbly. Feed it several hours ahead of time, ensuring it’s at its peak when you start mixing your dough. This ensures good fermentation and a proper rise.
Mix the Dough
In a large mixing bowl, combine the active sourdough starter, pumpkin puree, honey (if using), spices, and salt. Stir these ingredients together until they form a cohesive mixture.
Gradually add in the flour. You can use all-purpose flour for a lighter loaf or a mix of whole wheat and all-purpose if you want a denser, heartier bread. Slowly pour in the water while mixing, starting with about 1/2 cup. Depending on your flour and the moisture content of the pumpkin puree, you may need a little more or less water. The dough should come together in a slightly sticky ball—soft but manageable.
Let the Dough Rest (bulk fermentation)
Cover the bowl with a damp towel or plastic wrap and let it sit at room temperature. This first rise, or “bulk fermentation,” will take about 6 to 8 hours. During this time, the dough will double in size as the natural yeast from the starter does its magic.
If you want a stronger sourdough flavor, you can let the dough ferment for up to 12 hours, but make sure your kitchen isn’t too warm.
Shape the Dough
After the dough has risen, gently turn it out onto a floured surface. At this stage, you want to be gentle so as not to knock out all of the air that’s built up. Shape the dough into your preferred loaf shape—either a round boule or an oval batard.
Once shaped, place the dough seam-side down into a proofing basket (lined with a floured cloth), or directly on a baking sheet lined with parchment paper
Second Rise
Cover the dough again and let it go through its second rise. This will take about 2 to 4 hours, depending on the temperature of your kitchen. The dough should puff up slightly, but it doesn’t need to double in size again.
Preheat the Oven and Score the Dough
While the dough is finishing its second rise, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to heat up as well. Baking the bread in a preheated Dutch oven helps trap steam, which gives the bread a beautiful, crispy crust.
Once the dough has risen and the oven is preheated, gently score the top of your loaf with a sharp knife or bread lame. This allows the bread to expand in the oven without tearing.
Bake
Carefully place the dough into the preheated Dutch oven (or directly on the baking sheet if you’re not using a Dutch oven). If you’re using a Dutch oven, bake with the lid on for 20 minutes. Then, remove the lid and bake for another 25–30 minutes until the crust turns golden brown.
If you’re baking without a Dutch oven, simply bake the loaf on the baking sheet for 40–45 minutes, keeping an eye on the crust’s color.
Cool and Enjoy
Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This cooling process allows the crumb to fully set, ensuring a soft interior and a perfect texture.

Why You Should Make Pumpkin Sourdough This Fall

There’s something special about homemade bread, and when it’s infused with the flavors of fall, it becomes even more magical. Pumpkin sourdough bread brings together the best of two worlds—rich pumpkin spice and the complex, fermented flavors of sourdough. It’s a loaf that will have your family gathering around the kitchen for that first warm slice.

So if you’re ready to embrace the cozy feel of autumn and fill your home with the smell of baking bread, give this recipe a try. You won’t be disappointed! Happy baking!