Description
This pumpkin sourdough bread combines wild yeast fermentation with seasonal pumpkin puree, cranberries, and aromatic spices, creating a nutritious artisan loaf with a golden-orange crumb and irresistible fall flavor.
Ingredients
Scale
- 100g active sourdough starter
- 200g pure pumpkin puree
- 240g filtered water (room temperature)
- 500g bread flour (12–14% protein)
- 10g kosher salt
- 1/4 cup brown sugar
- 1/3 cup chopped dried cranberries
- 1 1/2 tbsp pumpkin pie spice blend
- Optional substitutions: sweet potato puree, whole wheat flour, dried cherries, maple syrup, or individual spices
Instructions
- Mix starter and water until dissolved. Whisk in pumpkin puree until smooth.
- Add flour and mix until shaggy. Cover and rest 30 minutes (autolyse).
- Sprinkle salt, then perform stretch and fold (4 times). Cover and rest 30 minutes.
- Repeat stretch and fold two more times with 30-minute rests.
- Mix brown sugar, cranberries, and pumpkin spice. Gently fold into dough.
- Bulk ferment 10–12 hours at room temperature until doubled.
- Pre-shape on floured surface, then proof 60–120 minutes until puffy.
- Preheat Dutch oven to 450°F. Score loaf with sharp blade.
- Bake 30 minutes covered, then 15–20 minutes uncovered until golden brown.
- Cool on rack at least 2 hours before slicing.
Notes
Always use an active starter that doubles within 4–8 hours of feeding. Avoid overmixing add-ins to preserve texture. Cool fully before slicing to prevent a gummy crumb.
- Prep Time: 45 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baked
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 8g
- Sodium: 195mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin sourdough bread, sourdough loaf, fall bread, artisan bread, pumpkin spice bread