The air changes when autumn arrives. It carries a certain chill, a whisper of woodsmoke, and the promise of cozy days spent indoors.
In my kitchen, this shift is marked by the return of warm spices and the earthy sweetness of pumpkin.
And when you combine those classic fall flavors with the tangy, complex world of sourdough, something truly special happens. You get pumpkin spice sourdough bread.
Imagine pulling a warm, crusty loaf from your oven. The exterior is a deep, burnished gold, and as you slice into it, a wave of cinnamon, nutmeg, and pumpkin fills the air.
The crumb is soft, slightly chewy, and a beautiful shade of orange. This isn’t just baking; it’s capturing the essence of the season in a single, delicious loaf.
It’s the perfect companion to a steaming mug of coffee on a slow weekend morning.
Table of Contents
A Sourdough Baker’s Autumn Dream
For those of us who tend to a bubbly sourdough starter, finding new ways to incorporate it into our baking is a constant, joyful pursuit.
This pumpkin spice sourdough bread is a delightful departure from the standard crusty boule. It marries the beloved tang of a long-fermented dough with the comforting, sweet-and-spicy notes of a classic pumpkin loaf.
This recipe was born from curiosity and a desire to merge two of my favorite baking traditions.
It took several attempts to get the hydration right—pumpkin puree adds a lot of moisture—and to balance the spices so they complemented the sourdough tang instead of overpowering it.
The result is a loaf that is both familiar and excitingly new. It’s the kind of bread that tells a story of changing seasons and the simple pleasure of creating something beautiful with your own hands.
Why This Pumpkin Spice Sourdough Bread Recipe is a Keeper
Baking with sourdough is a journey, and this recipe is a rewarding destination. It’s designed to be approachable, even if you’re newer to sourdough, while still producing a truly artisanal loaf.
Here’s what makes this recipe stand out:
- Perfectly Balanced Flavors: The subtle sourness of the sourdough starter beautifully cuts through the sweetness of the pumpkin and brown sugar, creating a complex, layered taste.
- Soft, Chewy Crumb: The pumpkin puree contributes to an incredibly moist and tender interior, while the sourdough process gives it that signature chew.
- Aromatic and Comforting: The blend of cinnamon, nutmeg, ginger, and cloves creates an intoxicating aroma that will make your entire home smell like a fall wonderland.
- Visually Stunning: The natural orange hue from the pumpkin makes for a gorgeous loaf that’s almost too pretty to eat. Almost.
Assembling Your Ingredients: The Foundation of Flavor
The best baking starts with gathering and measuring your ingredients. It’s a quiet, mindful practice that sets the stage for the rest of the process. Clear your counter, pull out your bowls and scale, and let’s begin.
For the Leaven:
- 50g active sourdough starter (bubbly and recently fed)
- 50g bread flour
- 50g warm water
For the Main Dough:
- 400g bread flour
- 100g whole wheat flour
- 300g water, lukewarm
- 150g pumpkin puree (100% pure pumpkin, not pie filling)
- 75g brown sugar, packed
- 12g fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
The Sourdough Process: A Step-by-Step Guide
Baking pumpkin spice sourdough bread is a two-day affair, a slow dance of fermentation and flavor development. Don’t be intimidated by the timeline; most of it is hands-off waiting time. Let’s walk through it together.
Day 1: Building the Leaven and Mixing the Dough
Morning (around 9 AM): Prepare the Leaven
In a small bowl or jar, mix your 50g of active sourdough starter with 50g of bread flour and 50g of warm water. Stir until no dry bits remain.
Cover it loosely and let it sit in a warm spot for about 4-6 hours, or until it’s bubbly, has risen significantly, and smells sweet and tangy. This active leaven is the powerhouse of your bread.
Afternoon (around 2 PM): The Autolyse
Once your leaven is active and bubbly, it’s time for the autolyse. This is a simple step where you mix just the flour and water to hydrate the flour and begin gluten development.
In a large mixing bowl, combine the 400g of bread flour and 100g of whole wheat flour.
Add the 300g of lukewarm water and the 150g of pumpkin puree. Mix with your hands or a spatula until a shaggy, rough dough forms and no dry flour remains. Cover the bowl and let it rest for about 1 hour.
Afternoon (around 3 PM): Mix the Final Dough
After the autolyse, your dough will feel smoother and more extensible. Now, add the 150g of active leaven, 75g of brown sugar, and 12g of salt to the bowl. For the next step, you’ll incorporate all the spices—the cinnamon, ginger, nutmeg, and cloves.
Using your hands, dimple the ingredients into the dough. Then, begin mixing. Squeeze, fold, and pinch the dough for about 5-7 minutes until everything is thoroughly incorporated.
The dough will feel sticky and messy at first, but it will come together. Scrape down the sides of the bowl, cover it, and let it rest for 30 minutes.
Day 1: Bulk Fermentation (The Stretch and Folds)
Evening (from 3:30 PM to 7:30 PM): Building Strength
This is the bulk fermentation phase, where the dough will develop flavor and strength. We will perform a series of “stretch and folds” to build the gluten network.
- First Fold (3:30 PM): With damp hands, reach under one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl a quarter turn and repeat three more times, until you’ve folded all four “sides.” Cover and rest.
- Second Fold (4:00 PM): Repeat the stretch and fold process.
- Third Fold (4:30 PM): Repeat again. The dough should start to feel stronger and hold its shape better.
- Fourth Fold (5:00 PM): Perform one last set of folds.
After the final fold, cover the dough and let it continue its bulk fermentation in a warm spot for another 2.5 to 3 hours. The dough is ready when it has risen by about 30-50%, feels airy, and you can see some bubbles on the surface.
Day 1: Shaping and Cold Proof
Night (around 7:30 PM): Pre-shape and Bench Rest
Gently tip the dough out onto a lightly floured work surface. Be careful not to deflate it too much. Gently press the dough into a rough rectangle.
Fold the bottom third up and the top third down, like a letter. Then, roll it up into a loose log. Let it rest on the counter, seam-side down, for 20-30 minutes. This is the bench rest, and it allows the gluten to relax before final shaping.
Night (around 8:00 PM): Final Shape
Lightly flour the top of your rested dough and flip it over so the seam-side is up. Gently stretch it into a rectangle again.
This time, fold it more tightly. Fold the bottom third up, then the top third down. Then, starting from the top, roll the dough down towards you, creating a tight log or “bâtard” shape. You can also shape it into a round “boule.” Pinch the final seam closed.
Place the shaped loaf, seam-side up, into a banneton or a bowl lined with a flour-dusted kitchen towel.
Night (around 8:15 PM): The Cold Proof
Cover the banneton with a plastic bag or shower cap and place it in the refrigerator. Let it proof overnight for 12-16 hours.
This cold fermentation period is where the deep, complex sourdough flavors develop.
Day 2: Baking Your Pumpkin Spice Sourdough Bread
Morning (around 9 AM): Preheat and Prepare
The next morning, your kitchen will fill with anticipation. Place a Dutch oven (with its lid on) inside your oven and preheat it to 500°F (260°C). Let it preheat for a full hour to ensure it’s screaming hot.
Morning (around 10 AM): Score and Bake
Carefully remove the hot Dutch oven from the oven. Take your dough from the refrigerator. Place a piece of parchment paper over the top of the banneton and carefully flip it over to release the dough onto the parchment.
Using a sharp blade or a bread lame, score the top of the dough. A single, decisive slash down the length of the loaf is classic, but feel free to get creative with a wheat stalk or leaf design.
Carefully lower the dough (holding the parchment paper) into the hot Dutch oven. Put the lid on and place it back into the oven. Immediately reduce the oven temperature to 450°F (230°C).
Bake for 20 minutes with the lid on. Then, carefully remove the lid. The bread will have “sprung” up beautifully. Continue baking for another 20-25 minutes with the lid off, until the crust is a deep, golden brown and sounds hollow when tapped.
Morning (around 10:45 AM): The Hardest Part—Waiting
Carefully remove the loaf from the Dutch oven and place it on a wire cooling rack. This is crucial.
You must let the bread cool completely—for at least 2-3 hours—before slicing into it. Slicing it while it’s hot can result in a gummy texture, as the interior is still setting.
Savoring the Results
When the time finally comes, use a serrated bread knife to cut your first slice. The crust will crackle under the blade, revealing the soft, fragrant, orange-hued crumb inside.
This pumpkin spice sourdough bread is incredible on its own. For an extra-decadent treat, toast a thick slice and slather it with salted butter, cream cheese, or a drizzle of maple syrup.
It makes for an unforgettable breakfast or a comforting afternoon snack alongside a cup of hot apple cider.
A Final Thought on the Art of Baking
Sourdough baking teaches patience. It’s a slow, deliberate process that reminds us that the best things in life often take time.
This pumpkin spice sourdough bread is more than a recipe; it’s an invitation to slow down, to connect with the rhythm of the seasons, and to create something deeply nourishing.
I hope you find as much joy in the process as you do in the final product. May your home be filled with the warm, comforting scent of spices, and may you enjoy every last crumb of your beautiful, homemade loaf.
