Pumpkin season is here, and there’s no better way to celebrate fall flavors than with a homemade Pumpkin Sourdough Bread. This cozy artisan loaf combines the tang of sourdough with the natural sweetness of pumpkin and the warm aroma of pumpkin spice. The addition of dried cranberries adds bursts of flavor that make each slice irresistible. Perfect for breakfast, snacking, or even as part of your Thanksgiving table, this bread is a true autumn showstopper.
Why You’ll Love This Pumpkin Sourdough Bread
Pumpkin sourdough is the perfect balance of hearty and festive. Unlike regular pumpkin bread, this loaf is made with an active sourdough starter, giving it a chewy texture, tangy undertone, and a deep flavor profile that develops during long fermentation. The pumpkin puree keeps the crumb moist, while brown sugar, cranberries, and pumpkin spice create a slightly sweet, aromatic finish.
This bread isn’t just delicious – it’s also versatile. Toast it and top with butter and honey, serve it alongside a fall soup, or enjoy it as a festive side for holiday meals.
Key Ingredients
- Sourdough Starter: Use an active and bubbly starter for the best rise.
- Pumpkin Puree: Either canned or homemade works, but avoid pumpkin pie filling.
- Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, cloves, and allspice brings fall warmth.
- Brown Sugar & Cranberries: Add sweetness and texture without overpowering the sourdough flavor.
Step-by-Step Method
1. Mix the Dough
In a large bowl, combine sourdough starter, water, and pumpkin puree until smooth. Stir in the bread flour until a shaggy dough forms. Let the mixture rest for 30 minutes.
2. Stretch and Fold
Sprinkle salt over the dough and perform a series of stretch and folds. Repeat this process over 1–2 hours. Before the final fold, incorporate brown sugar, cranberries, and pumpkin spice. Less mixing gives visible ribbons of flavor, while more folding distributes them evenly.
3. Bulk Fermentation
Let the dough ferment at room temperature for 10–12 hours, or overnight, until it nearly doubles in size.
4. Shape and Proof
Turn the dough onto a floured surface, shape into a boule, and place it seam-side down in parchment. Let it rise for 1–2 hours.
5. Bake
Preheat a Dutch oven at 450°F. Score the dough, transfer it carefully into the hot pot, and bake covered for 30 minutes. Remove the lid and bake uncovered for another 15–20 minutes until golden and crisp.
Cool on a wire rack before slicing – this ensures the crumb sets properly.
Tips for Success
- Starter Health: Make sure your sourdough starter has doubled in size and is bubbly before using.
- Hydration Balance: If using homemade pumpkin puree, drain excess liquid to prevent a soggy dough.
- Proofing Hack: Use a shower cap or reusable cover to keep your dough from drying out.
- Flavor Twist: Swap cranberries for chopped pecans or chocolate chips for a new seasonal variation.
Serving Ideas
- Serve warm slices with cinnamon butter.
- Pair with a bowl of roasted butternut squash soup.
- Use for festive French toast topped with maple syrup.
Storage & Freezing
Pumpkin sourdough can be stored cut-side down on a cutting board for up to 12 hours. For longer freshness, place it in a bread bag once cooled. It also freezes beautifully – wrap tightly and store for up to 2 months. To enjoy later, thaw at room temperature before slicing.
Why This Pumpkin Bread Belongs on Your Fall Table
Pumpkin sourdough is more than just bread – it’s a celebration of fall flavors. With its golden crumb, tangy-sweet balance, and cozy aroma, it captures everything we love about autumn. Whether you’re an experienced baker or new to sourdough, this recipe brings joy to every kitchen.
Save this recipe for your next baking day and share a slice of pumpkin magic with friends and family! 🍂🥖
Print
Pumpkin Sourdough Bread with Cranberries and Pumpkin Spice
- Total Time: 13 hours
- Yield: 1 loaf 1x
Description
This cozy artisan sourdough loaf combines tangy starter, sweet pumpkin, pumpkin spice, and cranberries for the ultimate fall bread.
Ingredients
- 1/2 cup active sourdough starter
- 1 cup water
- 1 cup pumpkin puree (not pie filling)
- 3 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin spice
- 1/2 cup dried cranberries
Instructions
- In a large bowl, mix sourdough starter, water, and pumpkin puree until smooth.
- Add bread flour and stir until a shaggy dough forms. Rest for 30 minutes.
- Sprinkle salt on top. Perform stretch and folds every 30 minutes for 1–2 hours. Before the final fold, add brown sugar, cranberries, and pumpkin spice.
- Cover and ferment at room temperature for 10–12 hours until doubled in size.
- Shape into a boule on a floured surface and place seam-side down on parchment. Let proof for 1–2 hours.
- Preheat a Dutch oven to 450°F. Score dough, transfer to pot, and bake covered for 30 minutes. Remove lid and bake another 15–20 minutes until golden.
- Cool on a wire rack before slicing.
Notes
Use a bubbly, active starter for best results. If using homemade pumpkin, drain excess moisture. Customize with pecans or chocolate chips instead of cranberries.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Artisan Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough, pumpkin bread, cranberries, fall baking, artisan bread