This Pumpkin Sourdough Bread is fragrant with spices, subtly sweet and shaped like a pumpkin! A fun and easy (I promise!) sourdough bread recipe that’s perfect for Fall.
New to Sourdough? Try my Overnight Sourdough recipe.
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PUMPKIN SOURDOUGH BREAD RECIPE
A pumpkin flavored bread that’s actually shaped like a pumpkin? Can we say adorable? As you know I love baking with pumpkin purée – just check out my Keto Pumpkin Bread, Classic Pumpkin Pie and Pumpkin Spice Cake!
This pumpkin sourdough is a great way to use up a can of pumpkin purée and I was really eager to try making a pumpkin shaped bread! It is perfect for Halloween or Thanksgiving celebrations!
I used a variation of my super-easy Overnight Sourdough recipe. I added canned pumpkin, honey and plenty of warming spices to create a bread that’s slightly sweet, aromatic and perfect for breakfast. The pumpkin flavor is quite subtle and not overpowering.
INGREDIENTS
- Mature sourdough starter –if you haven’t got your own you can buy sourdough starter online or from a local bakery. If you happen to live close by just knock on my door!
- Canned Pumpkin Purée (100% pumpkin) not “Pumpkin Pie Filling”!
- Honey / Maple Syrup or sugar (for a vegan version) to add a bit of sweetness. This is very subtle, it is NOT a sweet bread.
- Pumpkin Spice and ground turmeric (to add color) or you can use ground cinnamon, ginger and cloves
- Bread flour – I have used white bread flour
- Salt – ideally fine sea salt
- Water – filtered, bottled or boiled tap water left to cool
ESSENTIAL EQUIPMENT
- Digital scales are needed for accurate measuring. I have given measurements in cups as well, but weighing your ingredients will yield better results!
- Bowl or a banneton basket for proving the dough
- Lame, razor or sharp knife for scoring
- A cast iron pot – I have used my trusty Greenpan Dutch Oven which is lighter and easier to use
- Dough whisk for mixing bread dough (very useful!)
- Bench scraper
- String (food safe cotton string) to create the pumpkin shape
TOP TIP: An active starter should double in size and be bubbly within a few hours of being fed. To check whether it is ready, add a spoonful of active starter to a glass of water. If it floats you are good to go. If it sinks it’s not quite there yet – this is called the float test.
SOURDOUGH PUMPKIN BREAD
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MAKE THE DOUGH Mix the sourdough starter and water together in a large mixing bowl – I use my dough whisk for this. Add the honey or maple syrup, pumpkin purée, pumpkin spice and salt. Mix well.
Add the flour and mix well with the dough whisk or your hands until you have a shaggy, slightly sticky dough. If the dough is really sticky add a little flour, a tablespoon at a time and work it into the dough. Cover the bowl and leave for 30 minutes.
STETCH AND FOLD Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so that you stretch the entire dough. Repeat every 30 minutes for two hours or just the once. I am quite lazy when it comes to sourdough baking (eek!).
BULK FERMENTATION Cover the bowl and leave the dough to rise at room temperature overnight (8-10 hours) or in the fridge (10-14 hours). The temperature in your kitchen will greatly affect the proving time. Slower fermentation is thought to result in better flavor!
READY TO SHAPE Take a look at your dough – it should have risen in the bowl to almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down.
Gently stretch the dough to form a rectangle then fold it into thirds (letter fold).
Roll the dough into a tight ball and shape into a round loaf using your hands and a bench scraper to aid you. Dust the dough with gluten free flour and smooth it over the bread.
PREPARING A BANNETON BASKET If you are using a banneton basket, you need to prep this first before first use.
Transfer the dough into a prepared banneton basket or a round bowl and leave it to rise again for 30-120 minutes. Check your loaf is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.
HOW TO MAKE PUMPKIN-SHAPED BREAD
You can use any type of sourdough loaf and shape it in this way. You will need some food safe cotton string, parchment paper and a cast iron pot (Dutch Oven) to bake the bread in. I tied my sourdough with baker’s twine but a plain cotton string is much better!
Cut four pieces of string, about 24 inches long. Dip the string in vegetable oil and run between your fingers to get rid of excess oil.
Position the strings on top of a round piece of parchment paper (cut so that it fits your Dutch Oven). Place the loaf in the centre and tie the strings (not too tightly, to allow for the bread to expand as it bakes) over the loaf so that it is divided into eight equal sections.
Cut any excess string. Use a razor to slice the loaf in whatever pattern you like. I found the relatively shallow cuts are better for this tied up loaf.
Bake in a preheated oven for 45 minutes, or until the internal temperature is just above 98C/ 205F . Leave the bread to cool down, uncovered, for at least an hour or until it no longer feels warm to the touch. Snip the strings and gently remove (best to cut them into sections rather than pull them whole).
Storing Sourdough Bread
This pumpkin sourdough has a lovely crisp crust and is best toasted and slathered with salted butter and maybe some apple butter!
Cover the cooled loaf in a clean tea towel and store at room temperature – the bread will keep for 2-3 days but it is much better eaten fresh!
I prefer to slice the entire loaf and then freeze it – that way you can toast slices directly from frozen whenever the fancy takes you.
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Pumpkin Sourdough Bread
Ingredients
For your starter
- 50 g (scant ¼ cup) mature starter room temperature
- 50 g (scant ¼ cup) flour
- 50 g (scant ¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)
For the sourdough loaf
- 100 g ( 3 ½ oz) active starter (most of the starter you prepared earlier)
- 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
- 100 g ( 3 ½ oz) canned pumpkin purée
- 3 tbsp honey or maple syrup
- 1 tbsp pumpkin spice
- 2 tsp ground turmeric (this adds color)
- 12 g (2 scant teaspoons) sea salt
- 500 g (4 cups) white bread flour , more as needed
- 3 tbsp olive oil for the bowl
- 3 tbsp olive or vegetable oil for the kitchen string
- rice flour or gluten free flour for the bowl or banetton, as needed
Instructions
Feed Your Sourdough Starter
- Feed your mature starter. Leave for 4-6 hours, or until doubled in size, bubbly and floating in water (float test).
Prepare The Dough
- Mix the starter and water together in a large bowl.
- Add the pumpkin, spices, salt and honey. Mix well.
- Add the bread flour and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough. Cover the bowl and leave to rest for half an hour.
Stretch and Fold
- Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough. You can do this a few times – every 30 minutes for two hours or just the once.
- Transfer the dough into an oiled bowl, cover and leave to rise at room temperature for 6-10 hours. If it is a hot night then place the dough in the fridge where it will need 10-12 hours.
Shape The Sourdough
- The following day take a look at your dough – it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. Gently stretch the dough to form a rectangle.
- Fold into three sections, like a letter. Roll the dough into a tight ball.
- Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).
Second Rise
- Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper. Cup the loaf in your hands and place into the prepared bowl seam side down.
- Leave the dough to rise again for 30-120 minutes. Check your dough is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.
Shape your loaf
- Cut four pieces of cotton string, about 24 inches long. Dip the string in vegetable oil and run between your fingers to get rid of excess oil. Position the strings on top of a round piece of parchment paper (cut so that it fits your Dutch Oven).
- Place the loaf in the centre and tie the strings (not too tightly, to allow for the bread to expand as it bakes) over the loaf so that it is divided into eight equal sections.
- Cut any excess string. Use a razor to slice the loaf in whatever pattern you like. I found the relatively shallow cuts are better for this tied up loaf.
Bake your Sourdough
- Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat.
- Remove the pot from the oven using pot holders (please be very careful). Place the loaf into the pot, lifting it by the baking paper.
- Cover and bake for 20 minutes. Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
- Leave the bread to cool, uncovered, for at least an hour or until it no longer feels warm to the touch. Remove the strings and boast about your pumpkin shaped sourdough!
Video
Notes
- Mature sourdough starter –if you haven’t got your own you can buy sourdough starter online or from a local bakery. If you happen to live close by just knock on my door!
- Canned Pumpkin Purée (100% pumpkin) not “Pumpkin Pie Filling”!
- Honey / Maple Syrup or sugar (for a vegan version) to add a bit of sweetness. This is very subtle, it is NOT a sweet bread.
- Pumpkin Spice and ground turmeric (to add color) or you can use ground cinnamon, ginger and cloves
- Bread flour – I have used white bread flour
- Salt – ideally fine sea salt
- Water – filtered, bottled or boiled tap water left to cool
- Digital scales are needed for accurate measuring. I have given measurements in cups as well but weighing your ingredients will yield better results!
- Bowl or a banneton basket for proving the dough
- Lame, razor or sharp knife for scoring
- A cast iron pot – I have used my trusty Greenpan Dutch Oven
- Dough whisk for mixing bread dough (optional but useful!)
- Bench scraper and small spray bottle
- String (food safe cotton string) to create the pumpkin shape
If you are using a banneton basket (you need to prep this first before first use) dust the basket with rice or gluten free flour, shaking out some of the excess. Carefully transfer your load seam side up in this case. Cover with a bag and leave to rise. When the dough is ready to bake, after the second rise, carefully invert onto baking paper then proceed to bake in a Dutch Oven. Storing Sourdough Bread
Cover the cooled loaf in a clean tea towel and store at room temperature – the bread will keep for 2-3 days. I prefer to slice the entire loaf and then freeze it – that way you can toast slices directly from frozen whenever the fancy takes you.
Nutritional Info
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Petra says
My strings are all inside the bread after baking. How in the wirld do I get them out?
Lucy Parissi says
Wait until bread cools then cut the string and pull them out (gently). Don’t pull the entire length of string off, cut into smaller pieces
Helena says
This was great!! I shaped it into a ball and stuck it in the fridge overnight then just took it out for 20min and baked it and it turned out really nicely. Next time I’ll try the strings. A slice with peanut butter and honey tastes awesome!
Lucy Parissi says
So awesome to hear!
Nic says
Thanks for sharing, this looks a lovely loaf 🙂