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Golden pumpkin sourdough bread loaf with cranberries and pumpkin pie spice, sliced on wooden cutting board showing orange-colored crumb structure

The Ultimate Guide to Pumpkin Sourdough Bread: Fall's Most Irresistible Artisan Loaf

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.
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Prep Time 45 minutes
Servings: 1 artisan loaf (12 slices)
Course: Bread
Cuisine: Artisan
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 100 g active sourdough starter
  • 200 g pure pumpkin puree
  • 240 g filtered water room temperature
  • 500 g bread flour 12–14% protein
  • 10 g 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

Method
 

  1. Mix starter and water until dissolved. Whisk in pumpkin puree until smooth.
  2. Add flour and mix until shaggy. Cover and rest 30 minutes (autolyse).
  3. Sprinkle salt, then perform stretch and fold (4 times). Cover and rest 30 minutes.
  4. Repeat stretch and fold two more times with 30-minute rests.
  5. Mix brown sugar, cranberries, and pumpkin spice. Gently fold into dough.
  6. Bulk ferment 10–12 hours at room temperature until doubled.
  7. Pre-shape on floured surface, then proof 60–120 minutes until puffy.
  8. Preheat Dutch oven to 450°F. Score loaf with sharp blade.
  9. Bake 30 minutes covered, then 15–20 minutes uncovered until golden brown.
  10. 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.